Description of this Recipe
This Stuffed Eggplant recipe features tender, roasted eggplant halves topped with a flavorful spiced meat mixture, creating a delicious and satisfying meal. The dish is finished with a refreshing dollop of yogurt, fresh coriander, and toasted pine nuts, adding layers of texture and taste. This recipe is a delightful combination of Mediterranean and Middle Eastern flavors, perfect for a weeknight dinner or a special occasion.
Why You Will Love This Recipe
You’ll fall in love with this Stuffed Eggplant for its delightful blend of flavors and textures. The eggplant becomes incredibly tender and slightly sweet as it roasts, while the spiced meat topping offers a savory and aromatic contrast. The addition of yogurt provides a cooling element, the fresh coriander adds a bright, herbal note, and the toasted pine nuts contribute a satisfying crunch. This dish is also surprisingly easy to prepare, making it a fantastic option for busy weeknights when you want a flavorful and healthy meal. It’s a great way to enjoy eggplant and spices, offering a balanced and satisfying culinary experience. Plus, it’s versatile, allowing for substitutions based on your dietary preferences or what you have on hand.
Ingredients:
Eggplant:
- 2 x 250g/8oz eggplants (aubergines), ~17cm/7″ long
- ¾ tsp cooking salt / kosher salt
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice (or more oil)
Chermoula Spice Mix:
- 1 ½ tsp EACH coriander, paprika
- 1 tsp cumin
- ¾ tsp all spice powder
- ½ tsp EACH garlic powder, ginger, turmeric powder
- ¼ tsp cinnamon
- ¼ tsp cayenne pepper
Spiced Beef or Lamb Topping:
- 1 tbsp olive oil
- 1 garlic clove, finely minced
- ½ onion, finely chopped
- 250g / 8oz beef or lamb mince, lean if you can (chicken, turkey, pork also ok)
- ½ tsp cooking/kosher salt
- 2 tsp tomato paste
- ¼ cup water
To Serve:
- Yogurt, plain
- 2 tbsp coriander/cilantro leaves, roughly chopped (sub parsley)
- 2 tbsp pine nuts, toasted
Preparation:
Step 1: Prepare the Eggplant
Begin by washing the eggplants thoroughly. Cut each eggplant in half lengthwise. Score the flesh of each half in a diamond pattern, making sure not to cut through the skin. This helps the eggplant cook evenly and allows the flavors to penetrate deeply.
Step 2: Sweat the Eggplant (Recommended)
This step is crucial for removing excess moisture and bitterness from the eggplant. Sprinkle the scored surfaces generously with cooking salt or kosher salt, ensuring the salt gets into the slits. Place the eggplant halves face down in a colander and let them sit for 30 minutes. After 30 minutes, gently squeeze each half like a sponge to remove the excess water. Pat the surfaces dry with a paper towel.
Step 3: Mix the Chermoula Spice Paste
In a small bowl, combine the coriander, paprika, cumin, allspice powder, garlic powder, ginger, turmeric powder, cinnamon, and cayenne pepper. This creates the Chermoula spice mix. Remove 3 teaspoons of this mixture and set aside for the meat topping. To the remaining spice mix, add the olive oil and lemon juice. Mix well to form a paste.
Step 4: Roast the Eggplant
Preheat your oven to 180°C/350°F (160°C fan). Place the eggplant halves on a baking tray lined with parchment paper. Slather the Chermoula spice paste generously over the scored surfaces of the eggplant. Roast in the preheated oven for 45 minutes, or until the eggplant is soft and tender.
Step 5: Prepare the Spiced Meat Topping
While the eggplant is roasting, prepare the meat topping. Heat olive oil in a non-stick skillet over medium-high heat. Add the finely minced garlic and finely chopped onion. Cook for 1 minute, stirring frequently, until the onion becomes translucent.
Step 6: Cook the Meat
Increase the heat to high and add the beef or lamb mince to the skillet. Break up the meat with a spoon as it cooks, ensuring it cooks evenly. Continue cooking until the meat is no longer pink. Add the reserved 3 teaspoons of Chermoula spice mix and ½ teaspoon of cooking salt to the meat. Cook for an additional minute, stirring well to incorporate the spices.
Step 7: Add Tomato Paste and Water
Add the tomato paste to the meat mixture and cook for 1 minute, stirring constantly. This helps to deepen the flavor of the tomato paste. Pour in ¼ cup of water and stir well. Cook for another minute, allowing the sauce to thicken slightly and become juicy but not watery.
Step 8: Assemble the Stuffed Eggplant
Once the eggplant is roasted and the meat topping is ready, it’s time to assemble the dish. Remove the eggplant from the oven. Spoon the spiced meat topping generously over the roasted eggplant halves, ensuring each half is well-covered.
Step 9: Garnish and Serve
Sprinkle the chopped coriander leaves over the stuffed eggplant halves. Dollop a spoonful of plain yogurt on top of each half. Sprinkle toasted pine nuts over the yogurt and coriander. For an extra touch, drizzle a small amount of extra virgin olive oil over the dish. Serve immediately and enjoy the explosion of flavors and textures.
Cooking Rating:
Easy to Medium
Serving Suggestions:
This Stuffed Eggplant can be served as a main course for lunch or dinner. It pairs well with a side of couscous, quinoa, or a simple green salad. For a complete Mediterranean meal, serve with a side of hummus and pita bread. It’s also delicious served with a drizzle of tahini sauce for added richness.
Tips:
- Sweating the Eggplant: Don’t skip the sweating step! It really helps to remove bitterness and improves the overall texture.
- Spice Level: Adjust the amount of cayenne pepper to control the spice level. If you prefer a milder dish, reduce or omit the cayenne pepper.
- Meat Options: Feel free to use ground chicken, turkey, or pork as a substitute for beef or lamb.
- Vegetarian Option: For a vegetarian version, replace the meat topping with a mixture of sautéed vegetables such as zucchini, bell peppers, and mushrooms, seasoned with the Chermoula spice mix.
- Make Ahead: The spiced meat topping can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before assembling the dish.
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
Nutritional Information:
(Note: The following values are approximate and may vary based on specific ingredients and portion sizes.)
Calories:
Approximately 450-550 per serving
Protein:
25-35g per serving
Sodium:
400-600mg per serving
Conclusion
This Stuffed Eggplant recipe is a culinary delight that combines the best of Mediterranean and Middle Eastern flavors. The tender roasted eggplant, aromatic spiced meat topping, refreshing yogurt, vibrant coriander, and crunchy pine nuts create a symphony of tastes and textures that will leave you craving more. Whether you’re looking for a flavorful weeknight dinner or a dish to impress your guests, this Stuffed Eggplant is sure to be a hit. Enjoy the process of creating this delicious and satisfying meal, and savor every bite of this exceptional dish.
Questions and Answers About This Recipe
1. Can I make this recipe vegetarian?
Yes, you can easily make this recipe vegetarian. Replace the meat topping with a mixture of sautéed vegetables such as zucchini, bell peppers, and mushrooms. Season the vegetables with the Chermoula spice mix for added flavor. You can also add some cooked lentils or chickpeas to the vegetable mixture for extra protein.
2. What can I use instead of pine nuts?
If you don’t have pine nuts on hand, you can substitute them with other nuts such as slivered almonds, chopped walnuts, or even sunflower seeds. Toast the nuts or seeds before adding them to the dish for a similar crunchy texture.
3. How can I make this recipe spicier?
To make this recipe spicier, you can increase the amount of cayenne pepper in the Chermoula spice mix. You can also add a pinch of red pepper flakes to the meat topping while it’s cooking. Another option is to drizzle a spicy chili oil over the finished dish before serving.
4. Can I prepare this dish ahead of time?
Yes, you can prepare several components of this dish ahead of time. The spiced meat topping can be made up to 3 days in advance and stored in the refrigerator. You can also roast the eggplant ahead of time, but it’s best to assemble the dish just before serving to prevent the eggplant from becoming soggy.
5. What other herbs can I use besides coriander?
If you don’t have coriander on hand or don’t care for its taste, you can substitute it with fresh parsley or mint. These herbs will add a similar fresh and vibrant flavor to the dish. You can also use a combination of parsley and mint for a more complex flavor profile.
