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.
Thank you for another great recipe! Easy to follow instructions and fast cleanup is a bonus,
I doubled the amount and added a side of rice, was perfect for my family of 4. My kids who aren’t big eggplant fans ate it all up. Big thumbs up from me 🙂
Hi Nagi no video for this recipe ?
Not just yet Rimz!
Hi Nagi, this looks great and I going to try this very soon but I always thought you needed to salt eggplant to get the acids out before cooking – do you normally do this? If so, why does this recipe not need this to be done? Just curious as I have always salted them in the past only because every recipe seems to say to do that.
Also, when you say the rind of one lemon do you mean zest or the actual rind? It’s a bit confusing so could you clarify please?
Hi Mike, you can salt if you prefer but I don’t find it necessary for the eggplants we have here, as they aren’t bitter. Also yes, the zest of one lemon – N x
Nagi, this was **incredible**!!! I am not an eggplant fan but in this recipe it is buttery, melt-in-your-mouth delishuss. Thankyou.
I’m so glad I’ve converted you! 🙌🙌
This was so delicious! I am always hesitant when trying new types of cuisine, but I do like Moroccan cuisine so far. My husband loved this recipe! (PS: your recipes never disappoint!)
Yumm, made this tonight and we loved it!! I had pretty large eggplants so I doubled the meat, and chermoula recipes for the two eggplants. I added a good deal more seasoning to the beef (more cumin, coriander, cayenne, plus aleppo pepper and pomegranate molasses). Also maybe due to the size of the eggplant they took close to 50 minutes to cook through and I turned up the heat higher partway through to help them along. We loved the way the chermoula crisped up on the eggplant and all of it together was delicious!
Glad you enjoyed this one Katy!! N x
Hi Nagi, I just found your recipe in a popsugar article and it sounds really tasty. I’m cooking for one so do you think the prepared meat topping would freeze well? Also, what type of chilli is in your ground chilli powder? I have ground ancho on hand…so you think this would this work?
Hi Marsha! Yep, the topping will most definitely keep well! Ancho will work great with this, it will add a beautiful smokey element 🙂 YUM! N x
I can’t figure out what to do with the lemon rind listed in the recipe for the paste.
I made your recipe for enchiladas yesterday and it was delicious
Hi June! You just mix it in with the other Chermoula paste ingredients 🙂 N x
Whole? Do you grate it, or chop it?
Hi June! I grate the rind off using a fine grater 🙂 That’s what gets mixed into the paste. I will clarify that step in the recipe!
Thanks. That is what I thought should be done with it but I wanted confirmation. You must have a lot of very experienced cooks that visit your site, no one, except me, questioned you.
Thanks again
June
Not at all June, my fault, I should have clarified 🙂 Have a wonderful weekend!!
I can’t figure out what to do with the lemon rind in the recipe for the paste
Made your recipe for enchiladaas last week…….delicious
June
Hi June! It’s mixed in with the Chermoula paste, step 1 🙂
thanks
No worries John!
Ooh I love eggplant and Moroccan spices… this looks so good! Can’t believe it’s low in calories too!
I know, right??? 🙂
I love eggplant, I sometimes just fry it and have it with pita bread, I’m this crazy about it! I never had this dish before but looks interesting and delicious. Have to give it a try 🙂
ME TOO!!! I really think eggplant is one of my all time favourite vegetable!!
I lead small groups to Morocco each year (13 so far!) and absolutely adore Moroccan food. This recipe showcases those lovely Moroccan flavors I have come to love so much. Thank you!
What??? I didn’t know that!!! You mean as a tour guide??
Yes! As the group leader (I have a terrific local guide). Should you want to see an itinerary, just send me an email at flavorsofthesun@gmail.com. I have taken 13 small groups so far (no more than fit into 2 SUVs–8 or 9 people). There are lots of posts (mainly articles rather than recipes) about Morocco on my blog.
Love your spin on this Yotam recipe. Love bulgar, but the ground beef here makes this a meal! Thanks too for introducing me to the Chermoula paste… at first I thought it was the fruit cherimoya. 🙂
Fruit??? Ke?? Isn’t Yotam Ottolenghi the best?? He’s my foodie crush!!!
Wow, this meal looks great, Nagi. Love those moroccan flavors!
Thanks so much Sabrina!!! Hope you had a fab weekend!
Me and eggplant, we have had a rough past (I had a crazy chef once who liked to save up all the sloppy food and plant it in my uniform or throw at me at the end of a long week – eggplant is excellent for said things), so not really a fan of it, something about the texture of eggplant. But the ground beef and spices make this POP. Cant wait to try. 🙂
I think Eggplant has a bad reputation!!! It’s one of my favourite veggies!!!
I absolutely love eggplant and am a huge fan Yotam (despite I always have an inclination to yodle his last name – Ottolenghi-hoo – and, no, I do not know how to yodle 😉 ).
It makes perfect sense that your spice rub would send the flavors of this right over the top! And I’m excited that it’s simple enough to prepare on a busy weeknight. Another winner, my sweet friend! xo
BA HA HA!!! I’ll share a secret with you: Yotam is my foodie crush *blush* I know, I know, I am weird!!! I just think he is SO awesome, his food is incredible, and I really REALLY love that he has brought Middle Eastern food into the limelight!!!
yodel not ‘yodle’ – I guess I could learn to spell…lol!
Oh I didn’t even notice, I was yodle-ing as I read it 😉
Congratz. It looks really delicious. I’ll give it a go at home for sure.
I hope you do Marcos!!! 🙂
This recipe looks very nice Nagi.I would like to thank you so much about your recipes they really have changed my cooking .My family always enjoy sitting at the table. Nagi what is cilantro is the any name for this or a substitute
Hi Ntombi! I am so glad you are enjoying my recipes, thank you for your lovely message! Cilantro is what the US calls coriander, I’m sorry I forgot to put both, I try to remember! I’ve just updated the recipe 🙂