Looking to bring a taste of Morocco to your kitchen tonight? This Moroccan stuffed eggplant recipe is a true flavor adventure — tender roasted eggplants filled with spiced beef (or lamb), coated in aromatic chermoula, and finished with creamy yogurt and toasted pine nuts. Every bite is warm, savory, and perfectly balanced with a hint of spice and citrus. It’s the kind of dish that looks elegant but is surprisingly easy to make — perfect for a weeknight dinner or when you want to impress guests with something special.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Packed with Moroccan Flavor: A rich blend of spices like paprika, cumin, and cinnamon makes every bite burst with warmth.
- Easy Yet Impressive: Simple to prepare but beautiful enough for guests.
- Versatile Protein: Works with beef, lamb, or even turkey — whatever you have on hand.
- Healthy Comfort Food: Baked, not fried, and full of nutrient-rich ingredients.
- Balanced & Satisfying: The creamy yogurt, nutty crunch, and smoky eggplant come together for an unforgettable finish.
Ingredients Needed
For the Eggplant Base
- 2 medium eggplants (about 250g each), halved lengthwise
- ¾ teaspoon kosher or cooking salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (or extra oil for milder flavor)
For the Chermoula Spice Mix
- 1½ teaspoons ground coriander
- 1½ teaspoons paprika
- 1 teaspoon ground cumin
- ¾ teaspoon allspice
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (adjust for heat preference)
For the Spiced Beef or Lamb Filling
- 1 tablespoon olive oil
- 1 garlic clove, finely minced
- ½ onion, finely chopped
- 250g (8oz) ground beef or lamb (lean preferred; chicken or turkey works too)
- ½ teaspoon kosher salt
- 2 teaspoons tomato paste
- ¼ cup water
For Serving
- Plain yogurt or Greek yogurt
- 2 tablespoons fresh coriander (or parsley), roughly chopped
- 2 tablespoons toasted pine nuts
- Optional: extra drizzle of olive oil for garnish
How to Make Moroccan Stuffed Eggplant
Step 1: Preheat the Oven
Preheat your oven to 180°C/350°F (160°C fan). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare and Sweat the Eggplants
Cut each eggplant in half lengthwise. Using a small knife, score the flesh in a diamond pattern, about 1 inch deep. Sprinkle the cut sides with salt and place them face down in a colander for about 30 minutes. This step helps draw out moisture and prevents bitterness. Once done, gently squeeze out any excess water and pat dry with a paper towel.
Step 3: Make the Chermoula Paste
In a small bowl, mix all the chermoula spices. Scoop out about 3 teaspoons of the blend and set aside for the meat. To the remaining spices, add olive oil and lemon juice, stirring to create a thick paste.
Step 4: Roast the Eggplants
Place the eggplant halves on the prepared baking tray, cut side up. Brush or spread the chermoula paste generously over the surface. Roast for 45 minutes, or until the flesh is soft, golden, and slightly caramelized at the edges.
Step 5: Cook the Spiced Meat Filling
While the eggplant roasts, heat olive oil in a non-stick skillet over medium-high heat. Add the onion and garlic, sautéing for about 1 minute until fragrant — this builds your flavor base.
Add the ground meat, breaking it apart with a spoon, and cook until browned and no longer pink. Sprinkle in the reserved chermoula spice mix and salt, then stir in tomato paste. Cook for another minute to let the tomato deepen in flavor. Add water and simmer for about a minute until the mixture is juicy but not runny.
Step 6: Assemble the Dish
Once the eggplants are roasted, spoon the spiced meat mixture evenly on top of each half. Finish with a dollop of yogurt, a sprinkle of chopped herbs, and a scatter of toasted pine nuts. Drizzle with a bit of extra virgin olive oil if desired for shine and flavor.
Serving and Storage Tips
Serving Ideas:
- Pair with fluffy couscous, rice, or warm flatbread.
- Add a side of roasted vegetables or a simple Moroccan salad for a balanced meal.
- For a fancier touch, serve with a drizzle of harissa sauce or tahini.
Storage:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a 180°C (350°F) oven for 10–12 minutes or in the microwave for 1–2 minutes until heated through.
- Freeze: Freeze the roasted eggplants (without yogurt topping) for up to 2 months. Defrost overnight and reheat before topping with yogurt and nuts.
Helpful Notes
- Eggplant Tip: Choose smaller eggplants for a milder flavor and softer texture.
- Vegetarian Option: Skip the meat and stuff with a mix of cooked chickpeas, sautéed onions, and spinach.
- Extra Flavor Boost: Add a handful of chopped dried apricots or raisins to the meat mixture for a sweet-savory Moroccan twist.
- Nut-Free Option: Replace pine nuts with toasted sunflower seeds or omit entirely.
Moroccan Stuffed Eggplant
Ingredients
Method
- 1. Preheat the Oven: Preheat oven to 180°C/350°F (160°C fan). Line a baking sheet with parchment paper.
- 2. Prepare and Sweat the Eggplants: Halve eggplants lengthwise and score the flesh in a diamond pattern. Sprinkle with salt and place cut side down in a colander for 30 minutes. Gently squeeze and pat dry.
- 3. Make the Chermoula Paste: Combine all spices in a bowl. Reserve 3 teaspoons for the meat. Add olive oil and lemon juice to the rest to make a thick paste.
- 4. Roast the Eggplants: Arrange eggplants cut side up on a tray. Brush with chermoula paste. Roast for 45 minutes, until golden and soft.
- 5. Cook the Spiced Meat Filling: Heat oil in a skillet over medium-high heat. Sauté onion and garlic for 1 minute. Add ground meat and cook until browned. Stir in reserved spice mix, salt, and tomato paste. Add water and simmer briefly until juicy but not runny.
- 6. Assemble the Dish: Spoon the spiced meat onto roasted eggplants. Top with yogurt, herbs, and pine nuts. Drizzle with olive oil to finish.
Notes
• Choose smaller eggplants for tenderness.
• For a vegetarian version, replace meat with chickpeas and spinach.
• Add dried apricots or raisins for a Moroccan sweet-savory twist.
• Substitute sunflower seeds for pine nuts for a nut-free option.
• Serve with couscous, rice, or warm flatbread.
Conclusion
This Moroccan stuffed eggplant recipe is the perfect mix of spice, comfort, and elegance. From the fragrant chermoula to the juicy filling and creamy yogurt finish — it’s a feast for the senses that’s surprisingly simple to make. Whether for a weeknight dinner or a special occasion, this dish is sure to impress and satisfy.
If you try this recipe, please leave a comment and a star rating below — I’d love to hear what you thought!
💬 What twist did you try — lamb, beef, or maybe a vegetarian version? Share your creation on Pinterest or Facebook and tag your foodie friends!
Frequently Asked Questions (FAQ)
Can I use chicken or turkey instead of beef or lamb?
Yes! Ground chicken or turkey works wonderfully. Just be sure to add a drizzle of olive oil while cooking to keep it juicy.
Can I make this recipe vegetarian?
Absolutely — swap the meat for cooked chickpeas or lentils mixed with sautéed onions and spinach for a hearty plant-based option.
How do I prevent my eggplant from becoming soggy?
Sweating the eggplant with salt before roasting helps draw out moisture, giving it a firmer texture.
Is Moroccan stuffed eggplant freezer-friendly?
Yes, but freeze before adding yogurt or nuts. Reheat, then garnish fresh before serving.
What’s the best yogurt to use?
Plain Greek yogurt gives the creamiest, tangiest contrast to the spiced filling, but any natural yogurt works.