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Easy Moroccan Stuffed Eggplant (Beef or Lamb)

Easy Moroccan Stuffed Eggplant (Beef or Lamb)

A flavorful Moroccan-inspired stuffed eggplant filled with spiced ground beef or lamb, herbs, and warming spices. This dish is hearty, aromatic, and easy to prepare.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course dinners
Cuisine Moroccan
Servings 4 people
Calories 350 kcal

Ingredients
  

  • 2 large eggplants, halved lengthwise
  • 2 tbsp olive oil, divided
  • 1 Lb ground beef or lamb
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • ¼ tsp cayenne pepper (optional, for heat)
  • ½ cup canned crushed tomatoes
  • ¼ cup raisins or chopped dried apricots (optional for sweetness)
  • Salt and pepper, to taste
  • Fresh parsley or cilantro, chopped for garnish
  • ¼ cup crumbled feta or goat cheese (optional, for topping)

Instructions
 

  • Prepare the Eggplants:
    Preheat your oven to 400°F (200°C).Brush the cut sides of the eggplants with 1 tablespoon of olive oil and season with a little salt and pepper.Place the eggplant halves cut-side up on a baking sheet and bake for 20 minutes, or until softened.
  • Make the Filling:
    While the eggplants are baking, heat the remaining tablespoon of olive oil in a skillet over medium heat.Add the chopped onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute.Add the ground beef or lamb, breaking it up with a spoon, and cook until browned.Stir in the spices: cumin, coriander, cinnamon, and cayenne (if using).Add the crushed tomatoes and raisins or apricots, and season with salt and pepper. Let the mixture simmer for 5-7 minutes until it thickens slightly.
  • Stuff the Eggplants:
    Remove the eggplants from the oven. Using a spoon, scoop out some of the flesh, creating a small well in each half.Mix the scooped eggplant flesh into the meat mixture and stir to combine.Fill each eggplant half generously with the spiced meat mixture.
  • Bake and Serve:
    Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes.Remove from the oven, sprinkle with fresh parsley or cilantro, and top with crumbled feta or goat cheese if desired.

Notes

  • For a vegetarian version, substitute the meat with cooked lentils or chickpeas.
  • Adjust the cayenne pepper to your spice preference.
Keyword Easy Moroccan Stuffed Eggplant (Beef or Lamb)