Try this irresistible, simple recipe for stuffed eggplant: oven-roasted eggplant halves topped with Moroccan spiced lamb or beef. Low-cal, low-carb, low effort and utterly delicious!
Moroccan stuffed eggplant
You’ll often hear me declaring quite passionately that I think eggplant is one of the most underrated vegetables around. They’re cheap. They’re meaty. And they’re fabulously versatile, used in cuisines worldwide like Asian, Italian, Greek and Indian, prepared through various cooking methods including frying, steaming, roasting and simmering.
Today, we’re smearing, roasting and stuffing. Well, topping, not scooping-and-stuffing, in a manner that gives it a semi-stuffed vibe. Think of this as a mid-week take on traditional stuffed eggplant dishes you find in Arabic cuisine that involves hollowing out eggplants, stuffing with rice, meat, herbs and nuts, often baked in a tomato sauce. Sounds magnificent, doesn’t it? And it is. but there’s a lot more pots and pans involved! We’re going simple today. You can make this tonight, after work!!
Nice close up of said soft juicy eggplant!
Ingredients in Moroccan stuffed eggplant
The base flavouring for this Moroccan stuffed eggplant is a homemade Chermoula spice mix which does double duty as the spice paste for the eggplant as well as flavouring the meat filling.
Chermoula spice mix
Chermoula is a North African spice mix that traditionally is a marinade or sauce containing fresh coriander, garlic and spices. Sometimes you can also find it in a dry spice mix form. We’re using the dry blend today for our purposes.
The spices – The majority of the spices are pantry staples, but don’t make a special trip out if you’re missing one or two…or even three! There’s enough in the blend that you can substitute with something else – suggestions are in the recipe notes.
Olive oil and lemon juice – These are used to make the paste. I like to use lemon juice to add a bit of tang as well as cutting down on the oil required to make a smear-able paste.
The meat filling (lamb or beef)
Here’s what you need to make the meat filling. You can use lamb or beef, though if I had my pick I’d choose lamb as it’s a classic pairing with flavours from the Arab world.
3 teaspoons of the Chermoula spice blend is used to flavour the filling. In addition to this, we have garlic and onion for aromatics, and a little tomato paste to bind the filling together.
The eggplant
Choose eggplants around 250g/8oz and 17cm/7″ long. Don’t worry about exact size – adjust toppings accordingly. If you end up with larger eggplants, the topping layer might be slightly thinner, but the dish will still be packed with flavor.
Salt helps remove moisture from eggplants. More on this below!
Toppings
And lastly, the toppings! It really finishes this dish so I urge you to use them. The pine nuts are a great finishing touch, though other nuts will make an adequate substitute (almonds, macadamia, walnuts, or seeds).
If you’re anti-coriander/cilantro, switch with parsley!
How to make Moroccan Stuffed Eggplant
As mentioned above, I call it stuffed because describing it as a “topped” eggplant just doesn’t seem to capture the essence of this dish. 😂 But actually, it’s not properly stuffed – which means no scooping necessary, which means it’s easier to make. Win!
Sweating the eggplant (recommended)
Sweating the eggplant to remove excess water is a recommended but not essential step. It seasons the flesh as well as drawing out excess water that otherwise pools in the eggplant which dilutes flavour when you’re eating it.
But you can mostly get around this problem by simply cutting slits in the skin to let the water escape as it roasts. So don’t sweat it if you don’t have time to sweat it! *Sorry, I couldn’t resist!*
Cut the eggplant in half lengthwise. Keep the cap/stem intact and cut through it, it helps hold the eggplant together once roasted and soft.
Diamonds – Using a small sharp knife, cut 2.5cm/1″ diamonds into the flesh, cutting down as far as you are comfortable without piercing the flesh.
The said diamonds!
Salt – Sprinkle the surface with salt and rub it in. It’s good to get it into the slits but even if you just rub the surface, the salt will make it’s way into the slits.
Sweat for 30 minutes. I put the eggplant upside down in a colander to allow the water to drip out.
Squeeze like sponge to remove the excess water then pat the surface dry.
Making the “stuffed” eggplant
Mix the Chermoula spice blend in a bowl. Measure out 3 teaspoons and set aside for the meat.
Paste – Add olive oil and lemon juice into the remaining chermoula and mix to form a paste.
Smear the paste onto the surface of the eggplant.
Roast for 45 minutes at 180°C/350°F (160°C fan) or until the eggplant is softened. Sometimes it takes longer – don’t forget to check the edges.
Spiced meat – A quick cook! Sauté the garlic and onion, then cook the lamb with the reserved Chermoula spice blend. Finally, add the tomato paste and water to make the filling “juicy” (rather than dry and crumbly).
Assemble – Top the roasted eggplant with the lamb filling. Dollop on yogurt, sprinkle with pine nuts and coriander then dig in!
Matters of serving
Servings
This recipe is designed to serve:
2 people as a generous dinner with a small side salad;
4 as a meal with a starch (flatbread, couscous) and a substantial side (like Honey Cinnamon Pumpkin Lentil Salad, roast veg, chickpea salad); or
4 people as a generous starter.
Low carb, low calorie!
For the eggplant alone, it’s a mere 450 calories for a whole eggplant (ie 2 halves) with only 22 grams of carbs. To be honest, a serving of the eggplant alone makes for a satisfying meal – you have protein and vegetables covered! Though I do like to add something fresh on the side, even if it’s just some plain fresh cucumber and tomato.
So, it’s low calorie, low carb, simple to make and a something different to make with beef mince rather than the usual Spag Bol. What do you think?? Feel like giving this a go? I HOPE SO! – Nagi x
Watch how to make it
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Easy Moroccan Stuffed Eggplant (beef or lamb)
Ingredients
Eggplant
- 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)
Chermoula spice mix (Note 2)
- 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
Spiced beef or Lamb topping
- 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
To Serve
- Yoghurt , plain
- 2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
- 2 tbsp pinenuts , toasted (Note 4)
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Sweat eggplants (recommended, see Note 5 to skip) – Cut eggplants in half then score with 2.5cm / 1" diamonds. Rub surface with salt, getting some into the slits. Place face down in a colander and set aside for 30 minutes. Gently squeeze like a sponge to remove excess water, pat surface dry.
- Mix Chermoula spice mix ingredients in a bowl. Remove 3 teaspoons for the meat and set aside. Add olive oil and lemon juice into the remaining spice mix and mix into a paste.
- Roast eggplant – Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
- Spiced topping – Heat oil in a non stick skillet over medium high heat. Cook onion and garlic for 1 minute. Turn heat up to high, add lamb/beef and cook, breaking it up as you go, until you no longer see red. Add reserved spices and salt, then cook for a further 1 minute. Add tomato paste and cook for 1 minute. Stir in water, cook for 1 minute until it's juicy but not watery.
- Assemble – Top eggplant with beef/lamb. Sprinkle over coriander, dollop with yogurt and pine nuts. Finish with an extra drizzle of extra virgin olive oil, if desired!
Recipe Notes:
- All spice – mixed spice
- Garlic powder – onion powder, or fresh garlic
- Ginger – more garlic
- Turmeric powder – saffron
- Cinnamon – more all spice
Nutrition Information:
Originally published in March 2016. Majority spruced up in 2023 with a better, more streamlined recipe with better flavour, sparkling new photos and a brand new recipe video!
Proof of eggplant fondness
Life of Dozer
Can’t even whiteboard recipe ideas without Mr D hovering around.
I made this last night & it was delicious. I doubled the mince & spices ( I had extra eggplants so wanted to make it again tomorrow night ) but I found the 1/2 teaspoon of cayenne made it a bit too fiery. 🥵 Will need to adjust it next time around but hubby still enjoyed it after we drowned it in yoghurt. lol I think lamb mince would be even more delicious for this which is what I intend to do next time. Thankyou Nagi. It’s a keeper.
Wow this is soooo good! I doubled the meat recipe because i thought would be great for leftovers… there were none.
I ended up using the small eggplants and they were also really good. First time I didn’t have to throw the eggplant! Truly love this dish and so did everyone else!
I just love this recipe! I have it when my husband is away as it’s not his thing. I’ve salted and not salted, I’ve toasted pine nuts and not toasted, I’ve almost cremated the aubergine but it’s always been so delicious.
I love the spices and the cooling yoghurt, definitely worth making, especially with lamb mince.
Wonderful! Eggplant was from the garden and a teensy bitter but the flavours were so lovely it didn’t matter too much. I added chickpeas to the mix which was yum, and mint to the yogurt.
An amazing recipe, as usual!! I serve it with tahini sauce (lots of lemon and garlic in it) instead of yoghurt; the combination of tahini and aubergine (eggplant) is simply divine.
10 out of 10 so simple yet so absolutely scrumptious and everyone devoured it.
I would have given this one a “10*” if possible.
Its flavor was off the charts good due to the amazing spice mix created.
I kept the recipe as noted (using lamb), only adding in some mushrooms (my husband loves them -not that this needed them).
My family prefers sour cream to yogurt for the top-so a good swap out option that doesn’t diminish the flavor.
Also, my daughter doesn’t like eggplant, so I kept the recipe the same but used a sweet potato for her instead.
This one is now in my favorite recipe collection!
Delicious! I added a tin of chickpeas in with the lamb as I’d read some comments and everything was so tasty. I did forget the aubergines in the oven, they probably had an extra 10 minutes as I didn’t hear the timer, but apart from the skins being a bit tough they were still really good. The garlic etc in the yoghurt was amazing too!
I cooked this tonight, followed the recipe closely but swapped the coriander leaves for mint from my garden for the yoghurt raita. Hubby enjoyed his with rice, I enjoyed mine too but found the flavours quite strong without a carb accompaniment, next time I’ll have some naan on the side.
Amazing new flavours to add to our family’s repertoire of dinners. Bravo Nagi, the family rated it “restaurant quality”. Thanks again for bringing exciting food ideas into our home, and healthy too! Made with beef mince and a side of tabouleh.
This is not the first time I have made this recipe, it is on semi-regular rotation here! BUT today is the first time I’ve used lamb mince and it is sooo good, a bit juicier and flavourful. I prepped my chermoula yesterday, halved it and put half in a jar for the mince and made the paste with the other half. I also prepped my onions and garlic yesterday so today could be a quick whip up meal. I make this pretty much to the exact recipe, today while I was preparing the coriander for garnish, I decided to finely chop some stems and add that in while frying the onion & garlic. I’ve also just read a couple of other reviews and the addition of chickpeas and mint from other reviewers sounds like a fabulous idea so I will try that next time. As usual, a totally fail proof, delicious recipe from Nagi.
SO GOOD! I added a bit more cayenne and some sumac. And, sauteed celery and carrot to add to the lamb mince (to add more veg) and chopped up some mint with the coriander. I haven’t even finished eating it yet, I wanted to come here and tell everyone how yummy it was! Next time, I may even add some chickpeas.
I have just come here to leave a review and saw your idea about the chick peas – genius idea! Too late for me for tonight, but definitely will do this in the future
SO GOOD! I added a bit more cayenne. And, sauteed celery and carrot to add to the mince (to add more veg) and chopped up some mint with the coriander. I haven’t even finished eating it yet, I wanted to cone here and tell everyone how yummy it was! Next time, I may even add some chickpeas.
Made this for dinner everyone loved it. Made dressing with yogurt with mint and cucumber and squeeze of lemon juice. I’m not keen on garlic so that’s why I changed dressing. Really complimented the dish. Will definitely make again.
Delicious! I mixed a bit of the leftover spice paste with some extra olive oil and salt then tossed with halved baby potatoes and baked at the same time as my eggplants. Yum! Used feta instead of yogurt as that’s what I had. No pine nuts but lots of coriander. And served with greens. So good, super easy and on regular rotation in our house.
This is a super delicious recipe. I combined the ground beef with leftover kidney beans and it was really tasty as well as extending the meat to make the meal even more hearty
What a winner! This was excellent, made some subs on the spices, added a little curry and sumac for the allspice- turned out terrific!
Made it without the tomato paste, and also crumbled feta on top, delicious. Love this recipe.
This is the 4th time I have made this recipe and every time it turns out beautiful. This last time I added roasted tomatoes (because my garden is overflowing!) and I really liked the addition. thanks!
Absolutely amazing flavours. It’s a keeper!