Easy Moroccan Stuffed Eggplant (beef or lamb)

By October 3, 2023Recipes

Try this simple and irresistible recipe for stuffed eggplant: Lamb or beef seasoned with Moroccan spices is served atop oven-roasted eggplant halves. Low-carb, effortless and utterly delicious!

Prep Time: 7  Minutes  |  Cook Time: 10  Minutes  | Serves 4

Ingredients:

For the Stuffed Eggplant:

  • 2 large eggplants
  • 1/2 pound (225g) ground beef or lamb
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup cooked rice
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground paprika
  • Salt and black pepper to taste
  • Olive oil for brushing and frying

For the Tomato Sauce:

  • 1 can (14 oz) diced tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro

Method

  1. Prepare the Eggplants:
    • Wash the eggplants and cut off the stems.
    • Cut the eggplants in half lengthwise.
    • Scoop out the flesh from the eggplant halves, leaving about a 1/4-inch thick shell. Be careful not to puncture the skin.
    • Chop the scooped-out eggplant flesh into small pieces and set aside.
  2. Prepare the Filling:
    • In a large skillet, heat a couple of tablespoons of olive oil over medium heat.
    • Add the chopped onion and garlic and sauté until they become translucent.
    • Add the ground beef or lamb and cook until browned, breaking it apart with a spoon as it cooks.
    • Add the chopped eggplant flesh and cook for another 5-7 minutes until it softens.
    • Stir in the cooked rice, parsley, cilantro, cumin, cinnamon, paprika, salt, and black pepper. Cook for a few more minutes to blend the flavors. Remove from heat and let it cool slightly.
  3. Stuff the Eggplants:
    • Preheat your oven to 350°F (175°C).
    • Fill each eggplant shell with the meat and rice mixture, pressing it down gently.
    • Place the stuffed eggplants in a baking dish, drizzle with olive oil, cover with foil, and bake for 30-40 minutes, or until the eggplants are tender.
  4. Prepare the Tomato Sauce:
    • In a separate saucepan, heat some olive oil over medium heat.
    • Add the chopped onion and garlic, and sauté until they become translucent.
    • Stir in the diced tomatoes, cumin, paprika, salt, and black pepper.
    • Simmer the sauce for about 10-15 minutes until it thickens.
    • Stir in the fresh parsley and cilantro.
  5. Serve:
    • Once the stuffed eggplants are done, remove them from the oven.
    • Spoon some of the tomato sauce over the top of each stuffed eggplant.
    • Serve hot with additional sauce on the side.

Enjoy your delicious Moroccan Stuffed Eggplant with either beef or lamb! It’s a flavorful and comforting dish that’s perfect for a family dinner.