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
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.