Ingredients
-
2
-
1/3
-
1
-
4
-
500
-
1
-
2
-
1/4
-
1
-
-
-
1
-
1
-
-
1
Directions
Moroccan Stuffed Eggplant (Aubergine), A quick to make mid-week main course with a Moroccan twist, adapted from a recent issue of the Australian ‘Women’s Day’ , 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!, 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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Steps
|
1
Done
|
Preheat Oven to 200c. |
|
2
Done
|
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
Done
|
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
Done
|
Meanwhile, Heat 2 Tablespoons of Oil in a Large Pan, Over a Medium Heat, and Saut the Eggplant Flesh For 3-5 Minutes, Until It Is Golden and Tender; Remove from the Pan and Set Aside. |
|
5
Done
|
in the Same Pan, Heat the Remaining Oil Over a High Heat and Saut 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
Done
|
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
Done
|
Fill the Eggplant Halves With the Meat Mixture and Sprinkle With Breadcrumbs and Parmesan. |
|
8
Done
|
Bake For 25-30 Minutes, Until Golden and Tender. |
|
9
Done
|
Serve With the Tomato and Cucumber Salad and Fresh Crusty Bread. |
|
10
Done
|
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. |
