Description
The Easy Moroccan Stuffed Eggplant is a dish that reflects the rich and diverse flavors of Morocco. The eggplant is roasted until tender and then filled with a mixture of spiced ground meat, rice, vegetables, and dried fruits, all seasoned with an authentic Moroccan spice blend. Topped with a crispy breadcrumb and Parmesan crust, this dish offers a beautiful contrast of textures – soft, juicy eggplant combined with a savory, aromatic filling.
Ingredients
For the Eggplant:
- 4 medium eggplants (about 2 lbs total)
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the Moroccan Filling:
- 1 lb ground lamb or beef (or mix of both)
- 1 large onion, finely diced
- 3 cloves garlic, minced
- 1 cup cooked rice (or ¾ cup uncooked)
- 1 can (14 oz) diced tomatoes, drained
- ¼ cup golden raisins
- ¼ cup pine nuts or slivered almonds
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped (or 1 tbsp dried)
Moroccan Spice Blend:
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground ginger
- ½ tsp paprika
- ¼ tsp ground allspice
- ¼ tsp cayenne pepper (optional)
- 1 tsp salt
- ½ tsp black pepper
For the Topping:
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
Step 1: Prepare the Eggplant
- Preheat oven to 400°F (200°C).
- Cut eggplant: Slice eggplants in half lengthwise. Score the flesh in a crosshatch pattern, being careful not to pierce the skin.
- Season: Brush cut sides with olive oil and sprinkle with salt and pepper.
- Roast: Place cut-side down on a baking sheet. Roast for 25-30 minutes until tender.
- Cool and scoop: Let cool slightly, then scoop out flesh, leaving ¼-inch border. Chop scooped flesh and set aside.
Step 2: Make the Moroccan Filling
- Cook aromatics: In a large skillet, heat 2 tbsp olive oil over medium heat. Add diced onion and cook for 5 minutes until softened.
- Add garlic: Add minced garlic and cook for 1 minute until fragrant.
- Brown meat: Add ground meat, breaking it up with a spoon. Cook for 6-8 minutes until browned.
- Add spices: Stir in all the Moroccan spice blend ingredients. Cook for 1 minute until fragrant.
- Add vegetables: Add chopped eggplant flesh, diced tomatoes, and cook for 5 minutes.
- Finish filling: Stir in cooked rice, raisins, nuts, parsley, and mint. Cook for 2-3 minutes. Taste and adjust seasoning.
Step 3: Stuff and Bake
- Fill eggplant: Divide the filling among the eggplant shells, mounding it slightly.
- Make topping: Mix breadcrumbs, Parmesan, olive oil, and parsley in a small bowl.
- Top: Sprinkle breadcrumb mixture over each stuffed eggplant.
- Bake: Return to oven for 20-25 minutes until topping is golden and filling is heated through.
Notes
Looking to spice it up even more?
Top your stuffed eggplants with a dollop of yogurt or tahini sauce for a creamy contrast, or sprinkle with toasted pine nuts and fresh mint for added crunch and aroma. It’s a great dish for meal prep and tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Keywords: Easy Moroccan Stuffed Eggplant