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    You are in: Home / Australian / Moroccan Stuffed Eggplant (Aubergine) Recipe
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    Moroccan Stuffed Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    bluemoon downunder's Note:

    A quick to make mid-week main course with a Moroccan twist, adapted from a recent issue of the Australian 'Women's Day'.

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    Ingredients:

    Serves: 4

    Yield:

    stuffed ...

    Units: US | Metric

    Tomato and Cucumber Salad

    Directions:

    1. 1
      Preheat oven to 200°C.
    2. 2
      Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
    3. 3
      Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
    4. 4
      Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
    5. 5
      In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
    6. 6
      Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
    7. 7
      Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
    8. 8
      Bake for 25-30 minutes, until golden and tender.
    9. 9
      Serve with the tomato and cucumber salad and fresh crusty bread.
    10. 10
      Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.

    Ratings & Reviews:

    • on August 17, 2008

      55

      This looks great - I'm going to just give it five stars before trying it - because drizzling the eggplant with oil before baking makes total sense and that alone is worth two stars. Three stars for the Moroccan spice touch. /// To make removal of eggplant flesh easier, use a curved, serrated grapefruit knife. Here are the Morrocan spice mixes posted on this site by other users, for quick reference: (1) 5 teaspoons ground nutmeg 5 teaspoons ground cumin 5 teaspoons ground coriander 2 1/2 teaspoons allspice 2 1/2 teaspoons ground ginger 1 1/4 teaspoons cayenne pepper 1 1/4 teaspoons cinnamon Directions Mix spices together and store in an airtight container. (2) 2 teaspoons ground nutmeg 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground ginger 2 teaspoons turmeric 2 teaspoons salt 2 teaspoons cinnamon 1 1/2 teaspoons sugar 1 1/2 teaspoons paprika 1 1/2 teaspoons ground black pepper 1 teaspoon cayenne pepper 1 teaspoon cardamom powder 1 teaspoon ground allspice 1/2 teaspoon ground cloves (3) 1 teaspoon allspice berry 1 whole nutmeg 20 Spanish saffron threads 2 teaspoons black peppercorns 1 three-inch cinnamon stick 2 teaspoons cardamom seeds 1 1/2 teaspoons ground mace 2 teaspoons ground ginger 2 teaspoons salt 1 teaspoon ground turmeric UPDATE: I made this and it's terrific! 5 stars!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2006

      55

      My very first Moroccan dish and I enjoyed it very much, probably because many of the ingredients are what I love to cook with. However, I do not know what moroccan seasoning is and didn't have any, so I don't know how that affected the flavor of the dish. I did serve it with the tomato cucumber salad which also was very good. Thanks so much for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Moroccan Stuffed Eggplant (Aubergine)

    Serving Size: 1 (693 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 638.5
     
    Calories from Fat 406
    63%
    Total Fat 45.1 g
    69%
    Saturated Fat 10.8 g
    54%
    Cholesterol 86.1 mg
    28%
    Sodium 144.5 mg
    6%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 12.5 g
    50%
    Sugars 14.5 g
    58%
    Protein 30.4 g
    60%

    The following items or measurements are not included:

    moroccan seasoning

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