Moroccan Stuffed Eggplant (Aubergine)

READY IN: 1hr 5mins




  • 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.