• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Cookbook recipes
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Easter
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Quick and Easy

Easy Moroccan Stuffed Eggplant (beef or lamb)

By:Nagi
Published:7 Jun '23Updated:8 Jun '23
119 Comments
Recipe v Video v Dozer v

Try this irresistible, simple recipe for stuffed eggplant: oven-roasted eggplant halves topped with Moroccan spiced lamb or beef. Low-cal, low-carb, low effort and utterly delicious!

Moroccan stuffed eggplant - spiced beef or lamb - fresh out of the oven

Moroccan stuffed eggplant

You’ll often hear me declaring quite passionately that I think eggplant is one of the most underrated vegetables around. They’re cheap. They’re meaty. And they’re fabulously versatile, used in cuisines worldwide like Asian, Italian, Greek and Indian, prepared through various cooking methods including frying, steaming, roasting and simmering.

Today, we’re smearing, roasting and stuffing. Well, topping, not scooping-and-stuffing, in a manner that gives it a semi-stuffed vibe. Think of this as a mid-week take on traditional stuffed eggplant dishes you find in Arabic cuisine that involves hollowing out eggplants, stuffing with rice, meat, herbs and nuts, often baked in a tomato sauce. Sounds magnificent, doesn’t it? And it is. but there’s a lot more pots and pans involved! We’re going simple today. You can make this tonight, after work!!

Making Moroccan stuffed eggplant - spiced beef or lamb

Nice close up of said soft juicy eggplant!

Scooping Moroccan stuffed eggplant - spiced beef or lamb

Ingredients in Moroccan stuffed eggplant

The base flavouring for this Moroccan stuffed eggplant is a homemade Chermoula spice mix which does double duty as the spice paste for the eggplant as well as flavouring the meat filling.

Chermoula spice mix for Moroccan stuffed eggplant - spiced beef or lamb
Homemade chermoula spice mix does double duty
Chermoula spice mix paste for Moroccan stuffed eggplant - spiced beef or lamb

Chermoula spice mix

Chermoula is a North African spice mix that traditionally is a marinade or sauce containing fresh coriander, garlic and spices. Sometimes you can also find it in a dry spice mix form. We’re using the dry blend today for our purposes.

Ingredients for Moroccan stuffed eggplant - spiced beef or lamb

The spices – The majority of the spices are pantry staples, but don’t make a special trip out if you’re missing one or two…or even three! There’s enough in the blend that you can substitute with something else – suggestions are in the recipe notes.

Olive oil and lemon juice – These are used to make the paste. I like to use lemon juice to add a bit of tang as well as cutting down on the oil required to make a smear-able paste.

The meat filling (lamb or beef)

Here’s what you need to make the meat filling. You can use lamb or beef, though if I had my pick I’d choose lamb as it’s a classic pairing with flavours from the Arab world.

3 teaspoons of the Chermoula spice blend is used to flavour the filling. In addition to this, we have garlic and onion for aromatics, and a little tomato paste to bind the filling together.

Ingredients for Moroccan stuffed eggplant - spiced beef or lamb

The eggplant

Choose eggplants around 250g/8oz and 17cm/7″ long. Don’t worry about exact size – adjust toppings accordingly. If you end up with larger eggplants, the topping layer might be slightly thinner, but the dish will still be packed with flavor.

Salt helps remove moisture from eggplants. More on this below!

Ingredients for Moroccan stuffed eggplant - spiced beef or lamb

Toppings

And lastly, the toppings! It really finishes this dish so I urge you to use them. The pine nuts are a great finishing touch, though other nuts will make an adequate substitute (almonds, macadamia, walnuts, or seeds).

If you’re anti-coriander/cilantro, switch with parsley!

Ingredients for Moroccan stuffed eggplant - spiced beef or lamb

How to make Moroccan Stuffed Eggplant

As mentioned above, I call it stuffed because describing it as a “topped” eggplant just doesn’t seem to capture the essence of this dish. 😂 But actually, it’s not properly stuffed – which means no scooping necessary, which means it’s easier to make. Win!

Sweating the eggplant (recommended)

Sweating the eggplant to remove excess water is a recommended but not essential step. It seasons the flesh as well as drawing out excess water that otherwise pools in the eggplant which dilutes flavour when you’re eating it.

But you can mostly get around this problem by simply cutting slits in the skin to let the water escape as it roasts. So don’t sweat it if you don’t have time to sweat it! *Sorry, I couldn’t resist!*

How to make Moroccan stuffed eggplant - spiced beef or lamb
  1. Cut the eggplant in half lengthwise. Keep the cap/stem intact and cut through it, it helps hold the eggplant together once roasted and soft.

  2. Diamonds – Using a small sharp knife, cut 2.5cm/1″ diamonds into the flesh, cutting down as far as you are comfortable without piercing the flesh.

  3. The said diamonds!

  4. Salt – Sprinkle the surface with salt and rub it in. It’s good to get it into the slits but even if you just rub the surface, the salt will make it’s way into the slits.

  5. Sweat for 30 minutes. I put the eggplant upside down in a colander to allow the water to drip out.

  6. Squeeze like sponge to remove the excess water then pat the surface dry.

Making the “stuffed” eggplant

How to make Moroccan stuffed eggplant - spiced beef or lamb
  1. Mix the Chermoula spice blend in a bowl. Measure out 3 teaspoons and set aside for the meat.

  2. Paste – Add olive oil and lemon juice into the remaining chermoula and mix to form a paste.

  3. Smear the paste onto the surface of the eggplant.

  4. Roast for 45 minutes at 180°C/350°F (160°C fan) or until the eggplant is softened. Sometimes it takes longer – don’t forget to check the edges.

  5. Spiced meat – A quick cook! Sauté the garlic and onion, then cook the lamb with the reserved Chermoula spice blend. Finally, add the tomato paste and water to make the filling “juicy” (rather than dry and crumbly).

  6. Assemble – Top the roasted eggplant with the lamb filling. Dollop on yogurt, sprinkle with pine nuts and coriander then dig in!

Freshly baked Moroccan stuffed eggplant - spiced beef or lamb

Plate of Moroccan stuffed eggplant - spiced beef or lamb

Matters of serving

Servings

This recipe is designed to serve:

  • 2 people as a generous dinner with a small side salad;

  • 4 as a meal with a starch (flatbread, couscous) and a substantial side (like Honey Cinnamon Pumpkin Lentil Salad, roast veg, chickpea salad); or

  • 4 people as a generous starter.

Low carb, low calorie!

For the eggplant alone, it’s a mere 450 calories for a whole eggplant (ie 2 halves) with only 22 grams of carbs. To be honest, a serving of the eggplant alone makes for a satisfying meal – you have protein and vegetables covered! Though I do like to add something fresh on the side, even if it’s just some plain fresh cucumber and tomato.

So, it’s low calorie, low carb, simple to make and a something different to make with beef mince rather than the usual Spag Bol. What do you think?? Feel like giving this a go? I HOPE SO! – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Moroccan stuffed eggplant - spiced beef or lamb - fresh out of the oven

Easy Moroccan Stuffed Eggplant (beef or lamb)

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 45 mins
Eggplant sweating: 30 mins
Total: 1 hr 30 mins
Dinner
Middle Eastern
5 from 23 votes
Servings2 – 4
Tap or hover to scale
Print
  • 55
Recipe video above. A delicious, unique, EASY way to serve up eggplant and minced / ground beef or lamb! Think of this as a midweek take on traditional Arabic stuffed eggplant that's usually hollowed out.
Don't worry if you don't have every single spice. There's so many in this spice mix, it will still be tasty even if you're missing one…or two, even three!
Serves 2 as a main with a small side salad, or 4 as a meal with a starch (flatbread, couscous) and a substantial side (like this Pumpkin Salad, roast veg, chickpea salad), or 4 as a generous starter.

Ingredients

Eggplant

  • 2 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
  • 3/4 tsp cooking salt / kosher salt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice (or more oil)

Chermoula spice mix (Note 2)

  • 1 1/2 tsp EACH coriander, paprika
  • 1 tsp cumin
  • 3/4 tsp all spice powder
  • 1/2 tsp EACH garlic powder, ginger, turmeric powder
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne pepper

Spiced beef or Lamb topping

  • 1 tbsp olive oil
  • 1 garlic clove , finely minced
  • 1/2 onion , finely chopped
  • 250g / 8oz beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
  • 1/2 tsp cooking/kosher salt
  • 2 tsp tomato paste (Note 3)
  • 1/4 cup water

To Serve

  • Yoghurt , plain
  • 2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
  • 2 tbsp pinenuts , toasted (Note 4)

Instructions

  • Preheat oven to 180°C/350°F (160°C fan).
  • Sweat eggplants (recommended, see Note 5 to skip) – Cut eggplants in half then score with 2.5cm / 1" diamonds. Rub surface with salt, getting some into the slits. Place face down in a colander and set aside for 30 minutes. Gently squeeze like a sponge to remove excess water, pat surface dry.
  • Mix Chermoula spice mix ingredients in a bowl. Remove 3 teaspoons for the meat and set aside. Add olive oil and lemon juice into the remaining spice mix and mix into a paste.
  • Roast eggplant – Place eggplant on baking tray. Slather spice mix onto the surface. Roast for 45 minutes until softened.
  • Spiced topping – Heat oil in a non stick skillet over medium high heat. Cook onion and garlic for 1 minute. Turn heat up to high, add lamb/beef and cook, breaking it up as you go, until you no longer see red. Add reserved spices and salt, then cook for a further 1 minute. Add tomato paste and cook for 1 minute. Stir in water, cook for 1 minute until it's juicy but not watery.
  • Assemble – Top eggplant with beef/lamb. Sprinkle over coriander, dollop with yogurt and pine nuts. Finish with an extra drizzle of extra virgin olive oil, if desired!

Recipe Notes:

1. Eggplant/aubergine – Don’t get too hung up on eggplant size. I always provide weight and measurement because they vary so much in size – what is a “medium eggplant”??! If you have giant ones, you’ll just have a thinner layer of topping (there’s enough flavour in this dish you won’t feel robbed). If you have tiny ones, pile it on higher or reserve leftover meat for another purpose. 
2. Spice subs – With so many in this spice mix, it’s fine if you’re missing one…or even three! Just dial up some of the others to make up for flavour. Specific subs:
  • All spice – mixed spice
  • Garlic powder – onion powder, or fresh garlic
  • Ginger – more garlic
  • Turmeric powder – saffron
  • Cinnamon – more all spice
3. Tomato paste – or sub water + paste with 1/4 cup crushed tomato or passata. I offer this as a suggestion as I always seem to have a partial bottle of passata in the fridge!
4. Toasting pinenuts – Small skillet, no oil, medium heat, toss until golden and smells toasty. Remove from pan straight away.
5. Eggplant sweating – Draws out excess water so you don’t end up with water in the eggplant halves that dilutes eating flavour. Removing bitterness from eggplant – generally speaking, this has been bred out of eggplants sold these days. I’ve never had a problem.
Don’t have time to sweat? Just cut 2 x 3cm/1″ slits in the skin so the water escapes while roasting. Also, expect to add 5 to 10 min to roasting time.
6. Yogurt tip – To make the yoghurt even tastier, mix 1/4 cup of yoghurt with 1/2 garlic clove, minced, a small squeeze of lemon, salt and pepper. Set aside for 30 minutes to let the flavours develop. I do this for company. 🙂
Make ahead – Roast the eggplant and meat filling. Fully cool both, uncovered, then put into containers in the fridge. Re-warm both using method of choice (juice up the meat with a splash of water if needed) then assemble!
Leftovers will keep for 3 days in the fridge. Not convinced cooked eggplant will freeze well but the meat will be fine for 3 months!
Nutrition per serving, using lean beef – 2 eggplant halves (i.e. one whole eggplant) per serving. This is a satisfying meal even by itself!

Nutrition Information:

Serving: 536gCalories: 450cal (23%)Carbohydrates: 22g (7%)Protein: 32g (64%)Fat: 28g (43%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 78mg (26%)Sodium: 1594mg (69%)Potassium: 1206mg (34%)Fiber: 9g (38%)Sugar: 11g (12%)Vitamin A: 297IU (6%)Vitamin C: 13mg (16%)Calcium: 61mg (6%)Iron: 5mg (28%)
Keywords: Ground beef recipe, lamb mince recipe, roasted eggplant, stuffed eggplant
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Originally published in March 2016. Majority spruced up in 2023 with a better, more streamlined recipe with better flavour, sparkling new photos and a brand new recipe video!

Proof of eggplant fondness

Close up of Oven Roasted Eggplant with caramelised edges
Oven Roasted Eggplant (aubergine)
Close up of Roasted Eggplant Lentil Salad
Lentil and Roasted Eggplant Salad
Bowl of Indian eggplant curry on rice
Eggplant Curry – South Indian Brinjal Curry
Pasta all Norma - Eggplant Pasta on a plate ready to be served
Pasta alla norma (Eggplant pasta)
Crispy Chinese Eggplant from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi
Crispy Chinese Eggplant
Close up photo of a slice of Greek Moussaka
Moussaka (Greek Beef and Eggplant Lasagna)
Miso-Glazed Eggplant from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi
Miso-Glazed Eggplant

Life of Dozer

Can’t even whiteboard recipe ideas without Mr D hovering around.

Previous Post
Chilli Crisp Noodles
Next Post
Glazed lemon loaf

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Glazed lemon loaf ready to be served

Glazed lemon loaf

Chilli crisp noodles ready to be eaten

Chilli Crisp Noodles

Freshly made Ham and Cheese Omelette

Ham and cheese omelette

More Quick and Easy

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




119 Comments

  1. Debra Clanton says

    June 10, 2023 at 3:27 am

    Easy recipe and fun to make. Next time, for my taste, I will skip the cinnamon and will make slits in the skin because the salting didn’t remove enough liquid. Thanks for an interesting cooking experience.😁

    Reply
  2. Prakriti Pollack says

    June 9, 2023 at 9:54 am

    Hi Nagi,
    Is there anyway I can sub meat with lentils? I know it’s not going to taste the same but I am a vegetarian and eggplant happens to be one of my favorite veggies- I really want to try this!
    Thanks!

    Reply
  3. Nikki says

    June 8, 2023 at 7:50 pm

    I went out for eggplant and pre toasted pine nuts this morning, I am so excited to make this. But can I pre make it a few hrs in advance maybe ??

    Reply
    • Nagi says

      June 9, 2023 at 6:42 am

      Hi Nikki! I have make ahead tips in the notes 🙂 Make eggplant and meat, cool, reheat and assemble! N x

      Reply
  4. Lysbeth Calnan says

    June 8, 2023 at 6:44 pm

    5 stars
    Just made the Moroccan eggplant with lamb mince… absolutely sensational ❤️👍

    Reply
    • Nagi says

      June 9, 2023 at 6:42 am

      I’m so pleased you enjoyed it Lysbeth!! Thank you for taking the time to share your feedback – N x

      Reply
  5. Kathy says

    June 8, 2023 at 2:16 pm

    I LOVE eggplant! I stick it in just about everything. So I will be making this for sure. I have all the spices, so all good. I liked your method of sweating the water out. Much better and easier than other methods which involve the bench covered in eggplant slices. Made the Korean noodle dish recently. YUM!!

    Reply
    • Nagi says

      June 9, 2023 at 6:45 am

      I adore eggplant too!! I’m going to try a Moussaka-type bolognese this weekend with eggplant in it. I have a theory that it will make the bolognese sauce even juicier as well as filling it out. I have this idea in my head for a rice layered “lasagna” that I want to use it for. let’s see how it goes! N x

      Reply
  6. Jill Dumain says

    June 8, 2023 at 12:46 pm

    5 stars
    All I can say is DEELISH! Made it tonight and it was wonderful!

    Reply
  7. Jennifer L. Jacobs says

    June 8, 2023 at 8:23 am

    Made this tonight… just wonderful! The amounts of spices (even the salt) were spot on. If you can’t find eggplants small enough, you can buy giant ones and cut them into 1.5” “steaks” and roast on a non-stick silicone mat. Just be careful transferring from the pan to the plate, as they will be more fragile.

    Reply
    • Nagi says

      June 9, 2023 at 6:43 am

      Thanks for sharing the tip re: larger eggplants! So glad you enjoyed the flavour – it took me a handful of gos until I was happy 🙂 My first version was WAY too salty!! I was quite surprised how little salt this dish needs, thought it would need more. – N x

      Reply
  8. Adele says

    June 8, 2023 at 6:03 am

    I’ve just rummaged through the spice cupboard and I have everything, so it’s a quick trip to get eggplant and rustle this up for dinner tonight. Can’t wait! Thank you Nagi for making me look better in the kitchen than I am but my secret is out. My 2 older sons have discovered you as well so I’ve been busted!

    Reply
    • Nagi says

      June 8, 2023 at 6:48 am

      Hope you love it Adele!! PS Bugger we’ve been busted. Would’ve been totally happy to remain your anonymous source! 😂

      Reply
  9. SNL says

    June 8, 2023 at 4:16 am

    5 stars
    I used the spice mix to pep up my veggie/chickpea tomato stew. And the flavour is sensational! Would love to try the OG some time soon. And with roasted squash/peppers as others have mentioned in comments. Cheers Nagi!

    Reply
  10. Nancy says

    June 8, 2023 at 3:36 am

    This looks good. I’m going to try it with squash.

    Reply
    • Nagi says

      June 8, 2023 at 6:49 am

      YUM YES!

      Reply
    • S says

      June 8, 2023 at 4:18 am

      I can confirm it works with carrots and obviously squash is the same flavour 🙂

      Reply
  11. Carole says

    June 8, 2023 at 2:29 am

    I was so happy to see this recipe today! I just had your koftas last night and I have some of the meat left! Thank you

    Reply
    • Nagi says

      June 8, 2023 at 6:49 am

      Well that’s just PERFECT then!!! 🙂 Hope you enjoy it! N x

      Reply
  12. Lorraine says

    June 8, 2023 at 12:30 am

    Hi Nagi, the recipe looks great as always and I hope to make it this weekend. But I’m sorry, I must be going blind, because I can’t see chilli powder mentioned anywhere in the ingredients yet you refer to it in your notes. What am I missing please?

    Reply
    • Nagi says

      June 8, 2023 at 6:49 am

      Sorry Lorraine! I changed it to cayenne. Will update now! N x

      Reply
    • S says

      June 8, 2023 at 3:54 am

      1/2tsp cayenne pepper in the cholula/dry spice mix

      Reply
  13. Fleur says

    June 7, 2023 at 9:32 pm

    This looks awesome!
    Any tips for making this in advance?
    Do you think I can roast the eggplants and cook the meat mixture a few hours before, then just assemble and reheat in the oven before adding the final toppings?

    Reply
    • Nagi says

      June 8, 2023 at 6:51 am

      Hi Fleur! Great question, you can absolutely do that. We’ve been reheating leftovers for days, took quite a few batches until I was happy with the spicing on the meat!! I’ll pop the make ahead tips in the notes – N x

      Reply
    • S says

      June 8, 2023 at 5:03 am

      Taken from the old recipe still on the blog – “This recipe is a great make ahead recipe as it can be served warm or at room temperature. Also you can make the eggplant and couscous ahead, and just reheat the eggplant in the oven (or keep it warm covered in foil) when you want to serve it.”. And I can confirm reheating mince in sauce works well. I add 1/4 cup water and cook on a high heat. Once the water reduces, I know the mince is ready to eat, it’s piping hot. Otherwise just cover and simmer on low heat for 10 minutes.

      Reply
  14. Elaina says

    June 7, 2023 at 8:51 pm

    5 stars
    I made this for dinner this evening, and OH WOW it was incredible! I made it with lamb for my daughter and myself, and made an extra pot with Veg mince for my husband. Served with a side salad of rocket, avocado and radish. We all loved it! I will definitely be making this again, thanks Nagi! x

    Reply
    • Elaina says

      June 9, 2023 at 2:57 pm

      I made a lot of mixture, and also had eggplant left over. So the following night I mixed the eggplant into the meat (and veg mince) and then used this as the filling in pastry parcels and mini sausage rolls. Utterly scrumptious!

      Reply
  15. Pat Rolt says

    June 7, 2023 at 7:15 pm

    Nagi

    What yoghurt are you using please? I use Jalna Greek yoghurt and it is thick, not loose like yours.

    Reply
    • Nagi says

      June 7, 2023 at 7:31 pm

      I use Farmers Union and I give it a good mix before I use it which loosens it up a bit 🙂 N x

      Reply
  16. Kirsty says

    June 7, 2023 at 7:09 pm

    So excited to have one of it recipes that is naturally low carb without needing to alter anything. Will put this on the menu next weekend. Looks delicious.

    Reply
  17. Julie says

    June 7, 2023 at 5:03 pm

    Thank you Nagi for all your wonderful recipes. You inspire me to move out of my comfort zone. I was wondering if this is the same filling and recipe I would use to stuff red capsicum.
    Thank you for your generosity in sharing your knowledge and teaching so we understand the whys and hows of successful cooking.

    Reply
    • S says

      June 8, 2023 at 4:25 am

      It works with red bell peppers (capsicum). Cook time may change being different vegetables. Quick search on a trusted website says 40-45 minutes at a slightly higher temperature – 190C/170C fan. It also suggests to add 2.5cm/1in water to the baking dish to stop them from drying out.

      Reply
  18. Pat says

    June 7, 2023 at 4:38 pm

    Like Carolyn I always check out Dozer first. I was very impressed today Nagi – an entire whiteboard section devoted to Dozer! (or is that just his Wish List?)

    Reply
  19. Nel says

    June 7, 2023 at 4:16 pm

    This looks so good! Already have another Nagi recipe on the go for tonight (Shep’s pie), so will make this one over the weekend. PS>>> Got a sneak peek of Japchae on the whiteboard… YAY!

    Reply
  20. Carolyn says

    June 7, 2023 at 4:15 pm

    I rush to see Dozer and am greatly rewarded when I do and I sometimes forget about the recipe!!! Aw he is sooo cute

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top