Best Easy Moroccan Stuffed Eggplant

 Try this delicious, easy-to-make stuffed eggplant recipe: roast eggplant halves in the oven and top with lamb or beef flavored with Moroccan cuisine. Delicious, low-calorie, low-carb, and low-effort!

Ingredients:

EGGPLANT

1. 2 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
2. 3/4 tsp cooking salt / kosher salt
3. 1 tbsp extra virgin olive oil
4. 1 tbsp lemon juice (or more oil)

CHERMOULA SPICE MIX (NOTE 2)

1. 1 1/2 tsp EACH coriander, paprika
2. 1 tsp cumin
3. 3/4 tsp all spice powder
4. 1/2 tsp EACH garlic powder, ginger, turmeric powder
5. 1/4 tsp cinnamon
6. 1/4 tsp cayenne pepper

SPICED BEEF OR LAMB TOPPING

1. 1 tbsp olive oil
2. 1 garlic clove , finely minced
3. 1/2 onion , finely chopped
4. 250g / 8oz beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
5. 1/2 tsp cooking/kosher salt
6. 2 tsp tomato paste (Note 3)
7. 1/4 cup water

TO SERVE

1. Yoghurt , plain
2. 2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
3. 2 tbsp pinenuts , toasted (Note

Instructions:

Step:No:01

Set oven temperature to 180°C/350°F (fan 160°C).

Step:No:02

Eggplants cooked in sweat (optional; skip Note 5) - After halves the eggplants, score them with 2.5cm/1" diamonds. Scoop some salt into the slits and rub it across the surface. Put in a colander, face down, and let sit for half an hour. After gently squeezing the surplus water like a sponge, pat the surface dry.

Step:No:03

In a bowl, combine ingredients for the Chermoula spice mix. Take off three teaspoons and reserve them for the meat. To the remaining spice mixture, add olive oil and lemon juice and stir until a paste forms.

Step:No:04

Arrange the eggplant on a baking dish and roast it. Spread the spice mixture over the outside. Roast until tender, about 45 minutes.

Step:No:05

Warm up some oil in a nonstick skillet over medium-high heat for the spiced topping. Sauté the garlic and onion for one minute. Increase the heat to high, add the lamb or beef, and cook, stirring occasionally, until the meat is no longer red. After adding the salt and the reserved spices, simmer for an additional minute. Cook for a minute after adding the tomato paste. Cook, stirring, for 1 minute, or until juicy but not dripping.

Step:No:06

Assemble: Place beef or lamb on top of eggplant. Top with pine nuts, yogurt, and a dollop of coriander. If preferred, finish with an additional drizzle of extra virgin olive oil.

more details for recipes:https://www.recipetineats.com/moroccan-baked-eggplant-with-beef/