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    You are in: Home / Recipes / Moroccan Stuffed Eggplant Recipe
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    Moroccan Stuffed Eggplant

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    1 hr

    1 hr 10 mins

    MomtoAJC's Note:

    This is a derivation of a recipe called Eggplant Marrakech from "Sundays at Moosewood Restaurant". The original recipe called for Berbere (a spice mix), vermicelli, cooked brown rice and cooked chickpeas. I didn't have any of that, so I substituted masalas, jasmine rice, baby Bella mushrooms and uncooked lentils. It turned out well -- spicy and delicious. It is definitely not a low-salt dish, though! You can substitute mixed spices for the masalas if you wish. Enjoy!

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    Ingredients:

    Serves: 4

    Yield:

    eggplan ...

    Units: US | Metric

    Directions:

    1. 1
      Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender.
    2. 2
      Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning.
    3. 3
      Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes.
    4. 4
      Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat.
    5. 5
      Add the rice, chickpeas and raisins.
    6. 6
      Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste.
    7. 7
      Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half.
    8. 8
      Bake, covered, at 375 degrees for 20 minutes.
    9. 9
      Sprinkle with feta cheese and serve.

    Ratings & Reviews:

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    Nutritional Facts for Moroccan Stuffed Eggplant

    Serving Size: 1 (597 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 448.1
     
    Calories from Fat 200
    44%
    Total Fat 22.2 g
    34%
    Saturated Fat 5.3 g
    26%
    Cholesterol 16.6 mg
    5%
    Sodium 254.3 mg
    10%
    Total Carbohydrate 56.5 g
    18%
    Dietary Fiber 10.3 g
    41%
    Sugars 20.8 g
    83%
    Protein 11.6 g
    23%

    The following items or measurements are not included:

    tandoori masala

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