2 Reviews

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!

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One Happy Woman August 17, 2008

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.

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Marie May 12, 2006
Moroccan Stuffed Eggplant (Aubergine)