Moroccan Stuffed Eggplant Aubergine
Delight your taste buds with the rich, aromatic flavors of Moroccan cuisine in this Moroccan Stuffed Eggplant Aubergine recipe. Tender roasted eggplant halves are generously filled with a savory mixture of spiced ground lamb or beef, fluffy couscous, sweet raisins, and bold harissa paste. Infused with warming spices like cumin, cinnamon, and paprika, this dish captures the essence of North African comfort food. Finished with a sprinkle of fresh parsley and optional slivered almonds for a nutty crunch, this impressive yet approachable dish is a perfect centerpiece for dinner or a unique addition to your weekly rotation. With just 20 minutes of prep time and wholesome, vibrant ingredients, it's a great way to explore global flavors from your own kitchen. Serve warm and pair with a simple side salad or flatbread for a complete, soul-satisfying meal.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 250 grams ground lamb or beef
- 1 cup cooked couscous
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon harissa paste (optional for heat)
- 2 tablespoons raisins
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons slivered almonds (optional, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 190°C (375°F).
Slice each eggplant in half lengthwise. Use a spoon to scoop out the flesh, leaving about a 1 cm (1/2 inch) border to hold the stuffing. Set aside the scooped eggplant flesh and roughly chop it.
Brush the inside of the eggplant halves with 1 tablespoon of olive oil and place them cut-side up on a baking sheet. Bake in the preheated oven for 20 minutes, or until the eggplant begins to soften.
While the eggplant is baking, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground lamb or beef to the skillet and cook until browned, breaking it into crumbles with a wooden spoon, about 5-7 minutes.
Stir in the chopped eggplant flesh, cooked couscous, tomato paste, diced tomatoes, paprika, cumin, cinnamon, harissa paste (if using), raisins, salt, and pepper. Cook for 8-10 minutes, letting the flavors meld and the mixture thicken slightly.
Remove the partially baked eggplant halves from the oven and carefully spoon the filling into each half, packing it tightly. Return the stuffed eggplants to the oven and bake for an additional 25-30 minutes, or until the tops are slightly browned and the eggplants are fully tender.
Remove the stuffed eggplants from the oven and garnish with chopped parsley and slivered almonds, if desired. Serve warm.
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 250 mg | 84% | |
| Sodium | 2077 mg | 90% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 47.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 362 mg | 28% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2920 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
