Moroccan Stuffed Eggplant Aubergine Recette

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.

Préparation 20 min

Cuisson 65 min

Calories 638.5 kcal

Protéines 60g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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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Questions fréquentes

Combien de temps faut-il pour préparer Moroccan Stuffed Eggplant Aubergine ?

Moroccan Stuffed Eggplant Aubergine prend environ 85 minutes du début à la fin — environ 20 minutes de préparation et 65 minutes de cuisson.

Combien de calories contient Moroccan Stuffed Eggplant Aubergine ?

Moroccan Stuffed Eggplant Aubergine contient environ 638.5 calories par portion, avec environ 60 g de protéines, 10 g de glucides et 69 g de lipides.

De quels ingrédients ai-je besoin pour Moroccan Stuffed Eggplant Aubergine ?

Les principaux ingrédients de Moroccan Stuffed Eggplant Aubergine sont Eggplants, Olive Oil, Onion, Garlic Cloves, Ground Beef, Moroccan Seasoning. Consultez la liste complète avec les quantités ci-dessus.