Moroccan Stuffed Eggplant Aubergine Rezept

Experience a taste of Morocco with this quick and easy weeknight dinner! Adapted from Women's Day magazine, this recipe features tender eggplant halves generously filled with a savory spiced meat mixture, baked to golden perfection. Serve with a refreshing tomato and cucumber salad for a complete and satisfying meal.

Vorbereitung 20 Min.

Kochzeit 65 Min.

Kalorien 638.5 kcal

Eiweiß 60g

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Zutaten für Moroccan Stuffed Eggplant Aubergine

Eggplants
2 tablespoons olive oil (for salad)
1 medium onion, chopped
Garlic Cloves
Ground Beef
1 teaspoon Moroccan seasoning (Ras el Hanout)
Tomatoes
1/4 cup pine nuts
1 teaspoon sugar
Salt
Fresh Ground Black Pepper
1/4 cup breadcrumbs
Parmesan Cheese
Lebanese Cucumber
1 pint cherry tomatoes, halved
Coriander Leaves
1 tablespoon red wine vinegar

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Zubereitung von Moroccan Stuffed Eggplant Aubergine

Preheat oven to 200°C (400°F).
Carefully cut each eggplant in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/2 inch border. Chop the scooped flesh coarsely.
Place eggplant halves, cut-side up, on a baking sheet. Drizzle with 1 tablespoon olive oil. Bake for 10-15 minutes, until slightly tender.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the chopped eggplant flesh for 3-5 minutes, until golden and tender. Remove from pan and set aside.
In the same skillet, heat 1 tablespoon olive oil over high heat. Add 1 medium onion (chopped) and 2 cloves garlic (minced) and sauté for 1 minute. Add 1 pound ground lamb or beef and cook for 4-5 minutes, breaking up lumps with a spoon, until browned.
Return the sautéed eggplant to the skillet. Add 1 teaspoon Moroccan seasoning (Ras el Hanout), and cook for 1 minute, stirring until fragrant.
Stir in 1 (14.5 ounce) can diced tomatoes, 1/4 cup pine nuts, and 1 teaspoon sugar. Season to taste with salt and pepper.
Fill each eggplant half with the meat mixture. Sprinkle with 1/4 cup breadcrumbs and 1/4 cup grated Parmesan cheese.
Bake for 25-30 minutes, or until golden brown and the filling is bubbly.
Serve immediately with the tomato and cucumber salad (recipe below) and crusty bread.
**Tomato and Cucumber Salad:** Combine 1 cucumber (diced), 1 pint cherry tomatoes (halved), 2 tablespoons olive oil, 1 tablespoon red wine vinegar, salt, and pepper to taste.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

58g

Fat

54g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Lamb Recipes Mediterranean African Moroccan Summer Recipes Baking

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Moroccan Stuffed Eggplant Aubergine?

Moroccan Stuffed Eggplant Aubergine dauert insgesamt etwa 85 Minuten – ungefähr 20 Minuten Vorbereitung und 65 Minuten Kochzeit.

Wie viele Kalorien hat Moroccan Stuffed Eggplant Aubergine?

Moroccan Stuffed Eggplant Aubergine hat etwa 638.5 Kalorien pro Portion, mit ungefähr 60 g Eiweiß, 10 g Kohlenhydraten und 69 g Fett.

Welche Zutaten brauche ich für Moroccan Stuffed Eggplant Aubergine?

Die wichtigsten Zutaten für Moroccan Stuffed Eggplant Aubergine sind Eggplants, Olive Oil, Onion, Garlic Cloves, Ground Beef, Moroccan Seasoning. Die vollständige Liste mit Mengenangaben findest du oben.