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Moroccan Stuffed Eggplant Aubergine Recipe

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.

Prep Time 20 mins
Cook Time 65 mins
Calories 638.5 kcal
Protein 60g
Rating 5.0 (2 Reviews)
Moroccan Stuffed Eggplant Aubergine 25

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moroccan Stuffed Eggplant Aubergine

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How to Make Moroccan Stuffed Eggplant Aubergine

  1. Preheat oven to 200°C (400°F).
  2. 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.
  3. Place eggplant halves, cut-side up, on a baking sheet. Drizzle with 1 tablespoon olive oil. Bake for 10-15 minutes, until slightly tender.
  4. 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.
  5. 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.
  6. Return the sautéed eggplant to the skillet. Add 1 teaspoon Moroccan seasoning (Ras el Hanout), and cook for 1 minute, stirring until fragrant.
  7. 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.
  8. Fill each eggplant half with the meat mixture. Sprinkle with 1/4 cup breadcrumbs and 1/4 cup grated Parmesan cheese.
  9. Bake for 25-30 minutes, or until golden brown and the filling is bubbly.
  10. Serve immediately with the tomato and cucumber salad (recipe below) and crusty bread.
  11. **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

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