Easy Moroccan Stuffed Eggplant

By RecipeTin Eats · 45 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F).
2. Halve the eggplants and score the cut sides in a 2.5 cm (1 inch) diamond pattern. Rub the surface with salt, working some into the cuts. Place them cut side down in a colander for 30 minutes. Squeeze gently to press out excess water, then pat dry.
3. In a bowl, mix the chermoula spices. Set aside 3 teaspoons for the meat. Stir the olive oil and lemon juice into the rest to make a paste.
4. Spread the spice paste over the cut surfaces of the eggplant and place on a baking tray. Roast for 45 minutes, until softened.
5. Heat the oil in a non-stick skillet over medium-high heat. Cook the onion and garlic for 1 minute. Turn the heat to high, add the meat and cook, breaking it up, until no pink remains. Add the reserved spices and salt and cook for 1 minute. Add the tomato paste and cook for 1 minute. Stir in the water and cook for 1 minute, until juicy but not watery.
6. Spoon the meat over the eggplant halves. Top with coriander, yoghurt and pine nuts, and finish with a drizzle of olive oil if you like.

Summarized from RecipeTin Eats's video. Watch it for the details.

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