Description
Tender eggplants filled with a rich, spiced ground meat mixture, baked until soft and topped with a lightly golden finish, creating a comforting Moroccan-inspired dish full of warm flavors.
Ingredients
Scale
- 4 medium eggplants, halved
- 300 grams ground meat
- 2 medium tomatoes, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons parsley, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheese
Instructions
- Preheat oven to 180°C and lightly grease a baking dish.
- Heat olive oil in a pan, sauté onion and garlic until soft.
- Add ground meat, tomatoes, paprika, cumin, salt, and black pepper, then cook until well combined and fragrant.
- Scoop out some eggplant flesh to create space for filling and place halves in baking dish.
- Fill each eggplant with the prepared mixture and top with shredded cheese.
- Bake for 30 minutes until eggplants are tender and top is lightly golden.
- Sprinkle chopped parsley on top before serving.
Notes
- Salt eggplants lightly before cooking for better texture.
- Do not overfill to allow even cooking.
- Use fresh spices for deeper flavor.
- Let the dish rest a few minutes before serving.
Nutrition
- Serving Size: 1 stuffed eggplant half
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 55mg
Keywords: moroccan stuffed eggplant, baked eggplant recipe, easy stuffed vegetables, savory eggplant dish, mediterranean flavors