Easy Moroccan Stuffed Eggplant (beef or lamb)
Serves 2–4
| prepPreheat oven to 180°C / 350°F (160°C fan) | ||||
| 2 x 250 g eggplants (aubergines), ~17 cm long | Sweat eggplants: score, salt, drain 30 min | Roast eggplant with spice paste 45 min | Top eggplant, yoghurt, coriander & pine nuts | |
| 3/4 tsp cooking salt / kosher salt | ||||
| 1 tbsp extra virgin olive oil | ||||
| 1 tbsp lemon juice | Mix chermoula spice blend, reserve 3 tsp | Make spice paste with oil & lemon juice | ||
| 1 1/2 tsp coriander | ||||
| 1 1/2 tsp paprika | ||||
| 1 tsp cumin | ||||
| 3/4 tsp all spice powder | ||||
| 1/2 tsp garlic powder | ||||
| 1/2 tsp ginger | ||||
| 1/2 tsp turmeric powder | ||||
| 1/4 tsp cinnamon | ||||
| 1/4 tsp cayenne pepper | ||||
| 1 tbsp olive oil | Sauté garlic & onion, cook meat until done | Add reserved spices, tomato paste & water | ||
| 1 garlic clove, finely minced | ||||
| 1/2 onion, finely chopped | ||||
| 250 g beef or lamb mince, lean if you can | ||||
| 1/2 tsp cooking / kosher salt | ||||
| 2 tsp tomato paste | ||||
| 60 ml water | ||||
| Plain yoghurt | ||||
| 2 tbsp coriander / cilantro leaves, roughly chopped | ||||
| 2 tbsp pine nuts, toasted | ||||
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