Easy Moroccan Stuffed Eggplant (beef or lamb)
View original ↗
RecipeTin Eats · by Nagi | RecipeTin Eats★ 4.9 (99)

Easy Moroccan Stuffed Eggplant (beef or lamb)

NUTRITION · PER SERVING90M COOK
CAL 26%·PRO 71%
CARBS 31G24% OF CAL
12G FIBER3G OTHER16G TOTAL SUGAR
FAT 29G51% OF CAL
9G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Halved eggplants roasted and filled with spiced ground beef or lamb, tomato, and yogurt in a Moroccan style. An easy weeknight take on traditional stuffed eggplant.

mainmiddle easternbeefdairy freegluten free
View the full recipe on RecipeTin Eats →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 2
  • 2 x 250g/8oz eggplants ((aubergines), ~17cm/7" long (Note 1))
  • 3/4 tsp cooking salt / kosher salt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice ((or more oil))
  • 1 1/2 tsp EACH coriander, paprika
  • 1 tsp cumin
  • 3/4 tsp all spice powder
  • 1/2 tsp EACH garlic powder, ginger, turmeric powder
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 garlic clove (, finely minced)
  • 1/2 onion (, finely chopped)
  • 250g / 8oz beef or lamb mince (, lean if you can (chicken, turkey, pork also ok))
  • 1/2 tsp cooking/kosher salt
  • 2 tsp tomato paste ((Note 3))
  • 1/4 cup water
  • Yoghurt (, plain)
  • 2 tbsp coriander/cilantro leaves (, roughly chopped (sub parsley))
  • 2 tbsp pinenuts (, toasted (Note 4))
PREP
15M
SODIUM
1623MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.