Ingredientes para 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
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Moroccan Stuffed Eggplant Aubergine? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar 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!)
Recipe Tags (Choose a tag and find related recipes!)
Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Main Dish Vegetables African Australian Oven Easy Dinner Party Fall Spring Summer Moroccan Stove Top Dietary Seasonal Inexpensive Egg Free Free Of Something Onions Tomatoes Equipment Presentation Served Hot 4 Hours Or Less
