Moroccan Stuffed Eggplant (Aubergine)

"A quick to make mid-week main course with a Moroccan twist, adapted from a recent issue of the Australian 'Women's Day'."
photo by a user photo by a user
Ready In:
1hr 5mins
4 stuffed eggplant halves




  • Preheat oven to 200°C.
  • Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
  • Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
  • Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
  • In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
  • Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
  • Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
  • Bake for 25-30 minutes, until golden and tender.
  • Serve with the tomato and cucumber salad and fresh crusty bread.
  • Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. One Happy Woman
    This looks great - I'm going to just give it five stars before trying it - because drizzling the eggplant with oil before baking makes total sense and that alone is worth two stars. Three stars for the Moroccan spice touch. /// To make removal of eggplant flesh easier, use a curved, serrated grapefruit knife. Here are the Morrocan spice mixes posted on this site by other users, for quick reference: (1) 5 teaspoons ground nutmeg 5 teaspoons ground cumin 5 teaspoons ground coriander 2 1/2 teaspoons allspice 2 1/2 teaspoons ground ginger 1 1/4 teaspoons cayenne pepper 1 1/4 teaspoons cinnamon Directions Mix spices together and store in an airtight container. (2) 2 teaspoons ground nutmeg 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground ginger 2 teaspoons turmeric 2 teaspoons salt 2 teaspoons cinnamon 1 1/2 teaspoons sugar 1 1/2 teaspoons paprika 1 1/2 teaspoons ground black pepper 1 teaspoon cayenne pepper 1 teaspoon cardamom powder 1 teaspoon ground allspice 1/2 teaspoon ground cloves (3) 1 teaspoon allspice berry 1 whole nutmeg 20 Spanish saffron threads 2 teaspoons black peppercorns 1 three-inch cinnamon stick 2 teaspoons cardamom seeds 1 1/2 teaspoons ground mace 2 teaspoons ground ginger 2 teaspoons salt 1 teaspoon ground turmeric UPDATE: I made this and it's terrific! 5 stars!
  2. Marie
    My very first Moroccan dish and I enjoyed it very much, probably because many of the ingredients are what I love to cook with. However, I do not know what moroccan seasoning is and didn't have any, so I don't know how that affected the flavor of the dish. I did serve it with the tomato cucumber salad which also was very good. Thanks so much for posting.


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
View Full Profile

Find More Recipes