Want to try something flavorful, adventurous, and satisfying that is also healthy and comforting? Enter this Moroccan Stuffed Eggplant here. It features succulent roasted eggplant layered with flavorful ground beef or lamb, scented with the exotic spices of Morocco including cinnamon, cumin, paprika and coriander. It’s the recipe that feels hearty and healthy at the same time — for family dinners, celebratory meals and even more refined entertaining.

Stuffed eggplants or aubergines farcies are a standard dish in Mediterranean and North African kitchens. This one is especially good for an easy balance of earthy meat, aromatic spices and a very light sweetness from tomatoes and raisins or dried apricots. Add a dollop of yogurt or a sprinkling of fresh herbs on top if you like, and enjoy something truly unforgettable.

Why You’ll Love This Moroccan Stuffed Eggplant:

Infused with rich, bold spices

Available in either beef or lamb

Naturally gluten-free and low carb

Perfect for prepping ahead or meal prep

Impressive presentation with simple steps

Ingredients

For the Eggplants:

2 medium eggplants

2 tablespoons olive oil

Salt and pepper, to taste

For the Filling:

1 tablespoon olive oil

1 small onion, finely chopped

2 garlic cloves, minced

½ pound (225g) ground beef or lamb of your choice

1 teaspoon ground cumin

½ teaspoon ground cinnamon

1 teaspoon smoked paprika

½ teaspoon ground coriander

Salt and pepper, to taste

1 tablespoon tomato paste

½ cup crushed tomatoes

2 tablespoons chopped dried apricots, or raisins (optional)

2 tablespoons chopped parsley or coriander

2 tablespoons pine nuts or slivered almonds (if using)

Instructions

Prepare and roast the eggplants:

Preheat oven to 400°F (200°C). Cut each eggplant in half lengthwise and then score the flesh with a knife.

Brush the cut sides with olive oil; season with salt and pepper.

Put cut-side down on a baking sheet and roast for 25–30 minutes, or until the flesh is soft. Remove and let cool.

Make the filling:

Add olive oil to a frying pan and place on medium heat. Stir in onion and garlic and saute until tender (around 5 minutes).

Stir in the ground beef or lamb and continue to cook, stirring, until well browned. Drain excess fat if needed.

Add cumin, cinnamon, paprika, coriander, salt and pepper. Mix well.

Stir in tomato paste, crushed tomatoes and dried fruit (if using). Let simmer on low for 10 minutes. Stirring occasionally.

Assemble the eggplants:

Scoop some of the roasted flesh from the eggplant to form a shallow cavity. Cube the extracted flesh and mix it into the meat.

Stuff each eggplant half with the spiced meat mixture. If desired, garnish with pine nuts or almonds.

Bake again:

Return stuffed eggplants to the oven and bake for 10–15 minutes, or until hot and golden on top.

Serve:

Serve with fresh parsley or cilantro for garnish. Serve warm, with a side of couscous, rice or flatbread, and a dollop of yogurt or tahini sauce.

Tips for Best Results

Go with lamb for a richer, more classic Moroccan taste.

Don’t omit the cinnamon — it really imparts that special warmth and depth.

Spice it up with some cayenne pepper or harissa paste.

Eggplants can be roasted a day in advance and kept in the fridge.

If you have leftovers, stuff it inside a wrap, bowl, or use it to top rice.

Storage and Reheating

Fridge: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer: The filling (not the assembled eggplant) will keep for up to 2 months.

Reheat: Heat in the oven at 350°F (175°C) for 15–20 minutes or in the microwave for single-sized portions.

FAQs

Moroccan Stuffed Eggplant

Tender roasted eggplants are filled with a savory Moroccan-spiced beef or lamb mixture, then baked until golden. This gluten-free and low-carb meal is full of flavor, perfect for weeknight dinners or elegant entertaining.

Prep : 10 Total : 25 minutes

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Ingredients

  

Eggplants:

• 2 medium eggplants
• 2 tbsp olive oil
• Salt and pepper

Filling:

• 1 tbsp olive oil
• 1 small onion chopped
• 2 garlic cloves minced
• ½ lb ground beef or lamb
• 1 tsp cumin
• ½ tsp cinnamon
• 1 tsp smoked paprika
• ½ tsp coriander
• Salt and pepper
• 1 tbsp tomato paste
• ½ cup crushed tomatoes
• 2 tbsp dried apricots or raisins optional
• 2 tbsp parsley or cilantro
• 2 tbsp pine nuts or almonds optional

Instructions

 

• Preheat oven to 400°F (200°C). Halve eggplants, score flesh, oil and season. Roast cut-side down for 25–30 min.
• Cook onion and garlic in oil. Add meat and brown.
• Add spices, tomato paste, crushed tomatoes, and optional fruit. Simmer 10 min.
• Scoop roasted eggplant flesh, mix into meat, and fill each half. Top with nuts.
• Bake 10–15 min. Garnish with herbs and serve hot.

Notes

• Can be made ahead and reheated.
• Works well with gluten-free grain sides like quinoa.
• Easily adaptable with plant-based protein.
• Serve with lemon wedges and yogurt sauce for brightness.