Description
Soft baked eggplants filled with a rich spiced beef and tomato mixture, finished with fresh herbs for a comforting Moroccan-inspired dish.
Ingredients
Scale
- 2 medium eggplants
- 250 grams ground beef
- 2 medium tomatoes, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 180°C.
- Heat olive oil in a pan, cook onion and garlic until soft.
- Add ground beef and cook until browned.
- Stir in chopped tomatoes, paprika, cumin, salt, and pepper, then simmer for 10 minutes.
- Lightly oil a baking dish and place halved eggplants inside.
- Fill each eggplant half with the prepared mixture.
- Bake for 35 minutes until eggplants are tender.
- Sprinkle chopped parsley on top before serving.
Notes
- Let the dish rest for a few minutes before serving for better flavor.
- Add a splash of water if the sauce becomes too thick.
- Fresh herbs at the end enhance the taste.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 320
- Sugar: 6g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 55mg
Keywords: Moroccan stuffed eggplant, easy stuffed eggplant, baked eggplant with beef, spiced eggplant dish