What ingredients are in a traditional stuffed eggplant recipe?

Traditional stuffed eggplant often includes eggplant halves filled with a mixture of ground meat (beef or lamb), spices such as coriander and cumin, vegetables like onions and bell peppers, bread soaked in milk for moisture, cheese for richness, fresh herbs like parsley, and sometimes a yogurt or tahini sauce.

How do you prepare eggplant for stuffing?

To prepare eggplant for stuffing, select medium-sized eggplants with firm texture. Slice them in half lengthwise and scoop out the flesh, leaving about a 1-inch border to form shells. Sweating the chopped eggplant flesh with salt before cooking can reduce bitterness and moisture, but it's optional depending on the eggplant variety.

Should I roast the eggplant before stuffing it?

Yes, roasting the eggplant shells before stuffing improves texture and flavor. Roasting at 4006F for approximately 35 minutes softens the flesh and creates a tender base that cooks evenly during the baking of the filled eggplants.

Can I use different spices if I dont have chermoula?

If you dont have chermoula spice blend, you can use a combination of coriander, cumin, paprika, and cinnamon to replicate its warm, aromatic profile. Adding fresh herbs like parsley and cilantro can also help balance the flavors.

Stuffed Eggplant with Moroccan Spices & Tahini

Name: Savory Stuffed Eggplant with Parmesan, Moroccan Spices, and Garlic Tahini Delight
Prep time: 1 h 40 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Cuisine: Moroccan
Ingredients: 6 small eggplants (about 2 pounds total); 1/2 cup extra-virgin olive oil; 1 small onion, finely chopped; 1 pound ground beef (or lamb, turkey, chicken, or plant-based mince); 1/3 cup dry white wine; 1 red bell pepper, finely chopped; 2 teaspoons kosher salt; 2 cups cubes of day-old country bread, soaked in milk; 1 cup grated cheese (such as Grana Padano or a vegan alternative); 1/2 cup chopped fresh Italian parsley; 1 hard-boiled egg, chopped; 2 plum tomatoes, seeded and chopped; 1 teaspoon each of coriander, paprika, and ground cumin; 1/2 teaspoon cinnamon; 1/2 cup plain yogurt (or vegan yogurt alternative); 2 tablespoons chopped fresh herbs (such as mint or cilantro); 2 tablespoons toasted pine nuts or nuts like almonds, pistachios, or macadamia nuts

Description

🍆 Dive into a rich blend of flavors with these Moroccan-inspired stuffed eggplants, perfect for a cozy family dinner!
🧄 Featuring a combination of spices and creamy tahini, this dish is both satisfying and nutritious.

Ingredients

Scale

6 small eggplants (about 2 pounds total)
1/2 cup extra-virgin olive oil
1 small onion, finely chopped
1 pound ground beef (or lamb, turkey, chicken, or plant-based mince)
1/3 cup dry white wine
1 red bell pepper, finely chopped
2 teaspoons kosher salt
2 cups cubes of day-old country bread, soaked in milk
1 cup grated cheese (such as Grana Padano or a vegan alternative)
1/2 cup chopped fresh Italian parsley
1 hard-boiled egg, chopped
2 plum tomatoes, seeded and chopped
1 teaspoon each of coriander, paprika, and ground cumin
1/2 teaspoon cinnamon
1/2 cup plain yogurt (or vegan yogurt alternative)
2 tablespoons chopped fresh herbs (such as mint or cilantro)
2 tablespoons toasted pine nuts or nuts like almonds, pistachios, or macadamia nuts

Instructions

1. Preheat oven to 400°F (200°C). Cut the eggplants in half lengthwise, scoop out the flesh leaving about a 1-inch border, and finely chop the flesh.
2. Sprinkle eggplant shells with salt, drizzle with olive oil, and place on a baking sheet. Roast for about 35 minutes until tender.
3. Meanwhile, heat 4 tablespoons of olive oil in a large skillet. Cook onions until softened, about 3-4 minutes. Add the ground meat of choice, pour in the wine, and cook until liquids evaporate, about 6-7 minutes.
4. Add the bell pepper, chopped eggplant flesh, and seasoning spices. Cover and cook until the vegetables are tender, about 10 minutes. Allow mixture to cool slightly.
5. Combine soaked bread cubes, grated cheese, parsley, chopped egg, and tomatoes with the cooled meat mixture. Mix well to create the filling.
6. Fill the roasted eggplant shells with the meat mixture. Cover with foil and bake for 40-45 minutes until the eggplant is tender. Remove foil and bake an additional 10 minutes until the filling’s top is browned and crispy.
7. Serve with a dollop of yogurt mixed with garlic, lemon juice, and mint. Sprinkle with toasted nuts for garnish and flavor.

Notes

🌱 Choose eggplants with firm texture and even color for the best results. Sweating them with salt can improve texture.
🍴 This versatile dish is great for large gatherings, delicious when served hot or at room temperature, and can be easily adapted according to taste.
🧂 Substitute spices based on availability, and explore different protein and grain options to suit various dietary preferences.

Prep Time: 45 minutes
Baking Time: 55 minutes
Cook Time: 1 hour 30 minutes
Category: Main Course
Method: Baking
Cuisine: Moroccan

Nutrition

Serving Size: 1 stuffed eggplant half
Calories: Not specified
Sugar: Not specified
Sodium: Not specified
Fat: Not specified
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: Not specified
Fiber: Not specified
Protein: Not specified
Cholesterol: Not specified