Moroccan Stuffed Eggplant (Aubergine)

May 17, 2023May 17, 20230 3
Moroccan Stuffed Eggplant (Aubergine) recipe for a wholesome and flavorful dinner
in Main

Prep

30 min

Cook

40 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 medium eggplants , halved lengthways
1/3 cup olive oil
1 medium onion , finely chopped
4 garlic cloves , minced
500 500 g ground pork or 500 g ground chicken
1 tablespoon moroccan seasoning
2 tomatoes , finely chopped
1/4 cup pine nuts
1 teaspoon sugar
salt , to taste
fresh ground black pepper , to taste
1 tablespoon breadcrumbs
1 tablespoon parmesan cheese
1 lebanese cucumber
250 g cherry tomatoes , halved
1 tablespoon coriander leaves
1 teaspoon olive oil ( to taste )
1 teaspoon red wine vinegar ( to taste )

Nutrision Information

Servings Per Recipe
4
Calories
521
Sugar
8g
Fat
38g
Moroccan Stuffed Eggplant (Aubergine) is a delicious and wholesome dinner option that combines the unique flavors of Moroccan seasoning, pine nuts, and eggplant. The dish is easy to make, and aside from the eggplant, requires simple, everyday ingredients you might already have on hand. The cucumber salad provides the perfect cooling side dish to balance out the warm spices of the stuffed eggplant. This recipe is perfect for those seeking variety and spice in their meal, and for those looking to add more vegetables to their diet.

Instructions

1.Preheat the oven to 180C/350F.
2.Using a sharp knife, score the flesh of the eggplant in a crosshatch pattern.
3.Brush with olive oil and season with salt and pepper.
4.Bake the eggplant for 20-25 minutes or until tender.
5.Meanwhile, heat the remaining olive oil in a pan and cook the onion and garlic until softened.
6.Add the ground pork or chicken and cook until browned.
7.Stir in the Moroccan seasoning, tomatoes, pine nuts, sugar, salt, and pepper.
8.Lower the heat and let the mixture simmer for a few minutes.
9.Remove the eggplant from the oven and fill the centres with the pork or chicken mixture.
10.Sprinkle with breadcrumbs and parmesan cheese.
11.Return to the oven and bake for an additional 10-15 minutes.
12.While the eggplant finishes cooking, mix together the Lebanese cucumber, cherry tomatoes, coriander leaves, olive oil, and red wine vinegar in a bowl.
13.Serve the stuffed eggplant topped with the cucumber salad.

PROS

This recipe is a great way to use eggplants and adds variety to your dinner menu.

The Moroccan seasoning and pine nuts give the dish a unique flavor.

The cucumber salad provides a refreshing side dish to balance out the richness of the stuffed eggplant.

CONS

This recipe contains ground pork or chicken, which may not be suitable for vegetarians or those who don’t eat meat.

Eggplant can be a tricky vegetable to cook and handle, especially if you’re not used to using it in your cooking.

HEALTH & BENEFITS

Eggplants are rich in fiber, vitamins, and minerals, including antioxidants which are known for their role in helping to prevent chronic diseases.
The addition of ground pork or chicken provides a good source of protein.
The cucumber salad provides additional fiber, vitamins, and minerals.

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