Moroccan Stuffed Eggplant


This dish was inspired by recipe I found in Food and Wine – it turned out amazing. The sweetness of the lamb with the exotics spices made this a winner! It takes a bit of time but it is mostly hands off. I made a saffron couscous to go with it – it was the perfect meal. And I hid the leftover so they are all mine.

1 lb eggplant, sliced in half and scored with a X on the inside
1 TBSP olive oil
1 TBSP cinnamon
2 tsp cumin
2 tsp sweet paprika
1 onion, chopped
1/2 lb ground lamb
1/4 c pine nuts
1 TBSP tomato paste
1/4 c parsley, chopped
1 TBSP lemon juice
2 TBSP brown sugar
One cinnamon stick

Preheat oven to 425

Arrange eggplant in a baking dish, cut side up. Spray or brush with olive oil and salt and pepper Bake for 20 minutes until browned.

Combine cinnamon, cumin and paprika.

In a large skillet, heat olive oil over medium heat, add onions and 1/2 the spice mixture. Cook until softened. Add lamb and cook until browned, breaking up the meat with a wooden spoon. Stir in pine nuts, tomato paste, parsley and salt an pepper. Remove from heat.

Combine 1/2 c water, lemon juice, sugar and remain spice mixture, stir util combined. Pour over eggplant. Spoon lamb mixture over eggplant as cover with foil.

Bake for 50 minutes. Remove cinnamon stick and serve.

Serves 4.


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