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Moroccan stuffed eggplant

Moroccan Stuffed Eggplant

Bring a taste of Morocco to your kitchen with this Moroccan Stuffed Eggplant — tender roasted eggplants filled with spiced beef (or lamb), coated in aromatic chermoula, and topped with creamy yogurt and toasted pine nuts. Each bite delivers rich warmth, savory depth, and a hint of citrus. Easy enough for a weeknight, elegant enough for guests.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 halves
Course: Dinner, Main Course
Cuisine: Middle Eastern, moroccan
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Eggplant Base
  • 2 medium eggplants about 250g each, halved lengthwise
  • 0.75 tsp kosher or cooking salt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice or extra oil for milder flavor
For the Chermoula Spice Mix
  • 1.5 tsp ground coriander
  • 1.5 tsp paprika
  • 1 tsp ground cumin
  • 0.75 tsp allspice
  • 0.5 tsp garlic powder
  • 0.5 tsp ground ginger
  • 0.5 tsp turmeric
  • 0.25 tsp cinnamon
  • 0.25 tsp cayenne pepper adjust to taste
For the Spiced Beef or Lamb Filling
  • 1 tbsp olive oil
  • 1 garlic clove finely minced
  • 0.5 onion finely chopped
  • 250 g ground beef or lamb lean preferred; chicken or turkey works too
  • 0.5 tsp kosher salt
  • 2 tsp tomato paste
  • 0.25 cup water
For Serving
  • plain or Greek yogurt
  • 2 tbsp fresh coriander or parsley roughly chopped
  • 2 tbsp toasted pine nuts
  • extra virgin olive oil for drizzling, optional

Method
 

  1. 1. Preheat the Oven: Preheat oven to 180°C/350°F (160°C fan). Line a baking sheet with parchment paper.
  2. 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. 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. 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. 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. 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

Tips & Variations:
• 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.