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Home Quick and Easy

Moroccan Baked Eggplant with Beef

By:Nagi
Published:30 Mar '16Updated:24 May '21
83 Comments
Recipe v

Eggplant smeared with Chermoula, a simple Middle Eastern Moroccan spice paste made with everyday spices, baked until crispy on the surface and molten inside, then topped with a delicious spiced minced / ground beef. At 459 calories a serving, this Moroccan Baked Eggplant with Beef is one of those simple, amazing meals that just happens to be healthy!

Moroccan Baked Eggplant with Beef with cucumber and tomato salad

Moroccan Baked Eggplant with Beef

I promised you more recipes that taste amazing, are satisfying and yet low in calories. And this one hits it out of the park.

Other than using lean ground beef (mince), I didn’t do anything to convert this into a “skinny” version. This is simply how I make it.

The key is the baked eggplant has been smeared with a Middle Eastern spice called Chermoula before cooking. I use a recipe very slightly adapted from this one by Yotam Ottlenghi, from his cookbook Jerusalem which happens to be one of my all time favorites.

When you cut into the surface of an eggplant, slather on the spice paste then bake it, magic happens. The eggplant becomes juicy inside and forms a beautiful crust on the surface. It’s a perfect flavour and texture combo.

Moroccan Baked Eggplant with Beef - A simple but amazing spice mix forms the base of this incredible meal that happens to only be 460 calories a serving.

Moroccan Baked Eggplant with Beef smeared with chermoula before baking, and result after baking

The original recipe for this baked eggplant by Yotam is vegetarian and is topped with bulgar. But I really love this topped with beef because……well, to be honest, bulgar is not a pantry staple in my household. Whereas I’m always looking for interesting ways to use ground beef!

Oh, the spice paste serves double duty here because I use it for the beef too!

Cooked ground beef mix for Moroccan Baked Eggplant with Beef

A dollop of yoghurt and a simple salad on the side and dinner is served.

460 calories for this entire plate. Can you believe that? It’s really satisfying. You won’t miss carbs because it’s so substantial – it’s 2 eggplant halves per person. It’s loaded with flavour, different textures, and I really think this is a unique way to use run-of-the-mill ground beef to make something a little different and yet is so easy to make.

Happy hump-day everyone! Counting down the days until the weekend! – Nagi x


More ways with eggplant

  • Greek Moussaka (Eggplant Beef Bake) – the Greek version of Italian lasagna, made with layers of eggplant instead of pasta sheets. Epic!

  • Grilled Eggplant with Yoghurt Sauce – simple and fabulous!

  • Grilled Miso Glazed Japanese Eggplant – caramelised with a Japanese miso glaze!

  • Middle Eastern Roasted Eggplant with Couscous – slathered with Middle Eastern price rub and roasted until tender

  • Eggplant is also commonly used in Thai Red and Green Curry

  • Indian style Eggplant Curry

  • Eggplant Parmigiana

Moroccan Baked Eggplant with Beef with yoghurt topping and cucumber tomato sald

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Moroccan Baked Eggplant with Beef with yoghurt topping and cucumber tomato salad

Moroccan Baked Eggplant with Beef

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Dinner
Middle Eastern
4.85 from 19 votes
Servings2
Tap or hover to scale
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  • 55
A delicious, unique, EASY way to serve up eggplant and minced / ground beef! The spice mix is adapted from one by the great Yotam Ottolenghi from his fabulous cookbook "Jerusalem".

Ingredients

Chermoula Paste

  • 1 garlic clove , minced
  • 2 tsp each cumin and coriander powder
  • 1 tsp paprika
  • 1/2 tsp pure chili powder (Note 1) (or cayenne pepper), adjust to taste
  • 1/2 tsp salt
  • Black pepper
  • Rind of 1 lemon (use fine grater)
  • 1 tbsp lemon juice
  • 1 1/2 tbsp extra virgin olive oil

Eggplant

  • 2 medium eggplants , about 20cm/8" long (Note 1)
  • Olive oil spray
  • 1 1/2 tbsp pine nuts
  • 1/2 tbsp olive oil
  • 1 garlic clove
  • 1/2 small onion , finely diced
  • 200 g beef mince , lean
  • 1 tbsp cilantro/coriander , finely chopped

Salad

  • 1 tomato , deseeded and diced
  • 1 cucumber , small, diced
  • 1 tsp cilantro/coriander , finely chopped
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • Pinch of sumac (optional)
  • Salt and pepper

To Serve

  • Yoghurt , plain thick (Note 1)

Instructions

  • Preheat oven to 180C/350F.
  • Mix the Chermoula Paste ingredients together in a small bowl.
  • Cut each eggplant in half horizontally, then use a small knife to cut diamonds into it without piercing the flesh. Turn the eggplant over and make 2 x 1cm / 1/3" incisions in the skin of each eggplant - excess water seeps out while roasting.
  • RESERVE 2 teaspoons of the Chermoula Paste and slather the rest onto the surface of the eggplant. Place onto a baking tray, spray with olive oil (or other oil or drizzle with oil) and bake for 30 to 40 minutes, or until eggplant is soft and cooked through and the surface is nice and crusty. Remove from oven.
  • Meanwhile, heat a non stick fry pan over high heat. Add pine nuts and quickly toast until lightly browned. Remove and set aside.
  • Add 1/2 tbsp olive oil into the skillet and heat. Add onion and garlic, and cook for 2 minutes. Then add beef and cook, breaking it up as you go. When the beef is mostly cooked, but still has bits of pink, add the reserved 2 tsp of Chermoula. Cook until the beef is browned and fragrant - about 2 more minutes. Season with salt and pepper to taste.
  • Remove beef from the stove. Mix through pine nuts and cilantro/coriander. Set aside.
  • Salad: Combine ingredients in a bowl.
  • Pile beef onto eggplants. Serve with salad on the side, yoghurt to dollop on the eggplant and extra lemon wedges.

Recipe Notes:

1. This recipe calls for ground chilli powder, not Chilli Powder as sold in America which is a mix of other spices. In Australia, Chilli Powder sold in supermarkets is plain ground dried chilli which is what is required for this recipe. Cayenne pepper is a perfect substitute.
2. 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.
3. Nutrition per serving - 2 eggplant halves (i.e. one whole eggplant) per serving, plus side salad. The serving size is quite generous - this is a very satisfying meal!
Middle Eastern Eggplant with Beef Nutrition

Nutrition Information:

Serving: 536gCalories: 459cal (23%)Carbohydrates: 21.7g (7%)Protein: 34.8g (70%)Fat: 27.7g (43%)Saturated Fat: 5.1g (32%)Cholesterol: 89mg (30%)Sodium: 659mg (29%)Potassium: 1240mg (35%)Fiber: 8.9g (37%)Sugar: 10.5g (12%)Vitamin A: 450IU (9%)Vitamin C: 26.4mg (32%)Calcium: 60mg (6%)Iron: 20.2mg (112%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
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Hi, I'm Nagi!

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83 Comments

  1. June says

    May 7, 2016 at 6:05 am

    I can’t figure out what to do with the lemon rind in the recipe for the paste

    Made your recipe for enchiladaas last week…….delicious

    June

    Reply
    • Nagi says

      May 9, 2016 at 3:57 pm

      Hi June! It’s mixed in with the Chermoula paste, step 1 🙂

      Reply
  2. john says

    April 22, 2016 at 7:24 pm

    thanks

    Reply
    • Nagi says

      April 22, 2016 at 8:24 pm

      No worries John!

      Reply
  3. Sarah says

    April 7, 2016 at 11:58 pm

    Ooh I love eggplant and Moroccan spices… this looks so good! Can’t believe it’s low in calories too!

    Reply
    • Nagi says

      April 8, 2016 at 8:56 am

      I know, right??? 🙂

      Reply
  4. Muna Kenny says

    April 7, 2016 at 2:32 pm

    I love eggplant, I sometimes just fry it and have it with pita bread, I’m this crazy about it! I never had this dish before but looks interesting and delicious. Have to give it a try 🙂

    Reply
    • Nagi says

      April 8, 2016 at 8:46 am

      ME TOO!!! I really think eggplant is one of my all time favourite vegetable!!

      Reply
  5. Victoria of Flavors of the Sun says

    April 3, 2016 at 4:13 am

    I lead small groups to Morocco each year (13 so far!) and absolutely adore Moroccan food. This recipe showcases those lovely Moroccan flavors I have come to love so much. Thank you!

    Reply
    • Nagi says

      April 4, 2016 at 8:14 am

      What??? I didn’t know that!!! You mean as a tour guide??

      Reply
      • Victoria of Flavors of the Sun says

        April 4, 2016 at 8:41 am

        Yes! As the group leader (I have a terrific local guide). Should you want to see an itinerary, just send me an email at flavorsofthesun@gmail.com. I have taken 13 small groups so far (no more than fit into 2 SUVs–8 or 9 people). There are lots of posts (mainly articles rather than recipes) about Morocco on my blog.

        Reply
  6. Kevin | Keviniscooking says

    April 2, 2016 at 7:56 am

    Love your spin on this Yotam recipe. Love bulgar, but the ground beef here makes this a meal! Thanks too for introducing me to the Chermoula paste… at first I thought it was the fruit cherimoya. 🙂

    Reply
    • Nagi says

      April 4, 2016 at 7:52 am

      Fruit??? Ke?? Isn’t Yotam Ottolenghi the best?? He’s my foodie crush!!!

      Reply
  7. Sabrina says

    April 1, 2016 at 9:31 am

    Wow, this meal looks great, Nagi. Love those moroccan flavors!

    Reply
    • Nagi says

      April 4, 2016 at 7:29 am

      Thanks so much Sabrina!!! Hope you had a fab weekend!

      Reply
  8. Anna @ shenANNAgans says

    April 1, 2016 at 8:02 am

    Me and eggplant, we have had a rough past (I had a crazy chef once who liked to save up all the sloppy food and plant it in my uniform or throw at me at the end of a long week – eggplant is excellent for said things), so not really a fan of it, something about the texture of eggplant. But the ground beef and spices make this POP. Cant wait to try. 🙂

    Reply
  9. Marissa says

    April 1, 2016 at 3:07 am

    5 stars
    I absolutely love eggplant and am a huge fan Yotam (despite I always have an inclination to yodle his last name – Ottolenghi-hoo – and, no, I do not know how to yodle 😉 ).

    It makes perfect sense that your spice rub would send the flavors of this right over the top! And I’m excited that it’s simple enough to prepare on a busy weeknight. Another winner, my sweet friend! xo

    Reply
    • Marissa says

      April 1, 2016 at 3:08 am

      yodel not ‘yodle’ – I guess I could learn to spell…lol!

      Reply
      • Nagi says

        April 1, 2016 at 6:43 am

        Oh I didn’t even notice, I was yodle-ing as I read it 😉

        Reply
    • Nagi says

      April 1, 2016 at 6:43 am

      BA HA HA!!! I’ll share a secret with you: Yotam is my foodie crush *blush* I know, I know, I am weird!!! I just think he is SO awesome, his food is incredible, and I really REALLY love that he has brought Middle Eastern food into the limelight!!!

      Reply
  10. Marcos says

    March 31, 2016 at 7:34 pm

    5 stars
    Congratz. It looks really delicious. I’ll give it a go at home for sure.

    Reply
    • Nagi says

      April 1, 2016 at 6:38 am

      I hope you do Marcos!!! 🙂

      Reply
  11. Ntombi Dube says

    March 31, 2016 at 7:34 pm

    This recipe looks very nice Nagi.I would like to thank you so much about your recipes they really have changed my cooking .My family always enjoy sitting at the table. Nagi what is cilantro is the any name for this or a substitute

    Reply
    • Nagi says

      April 1, 2016 at 6:38 am

      Hi Ntombi! I am so glad you are enjoying my recipes, thank you for your lovely message! Cilantro is what the US calls coriander, I’m sorry I forgot to put both, I try to remember! I’ve just updated the recipe 🙂

      Reply
  12. Dhanya Samuel says

    March 31, 2016 at 4:14 pm

    3 stars
    Not a big fan of eggplant but this sure looks delicious with the ground beef and spices.

    Reply
    • Nagi says

      April 1, 2016 at 6:35 am

      I think Eggplant has a bad reputation!!! It’s one of my favourite veggies!!!

      Reply
  13. Kris Lynch says

    March 31, 2016 at 10:55 am

    5 stars
    Nagi I am loving all these recipes , will be doing this one next week after I go to the markets on Sunday to get my eggplants and other wonderful veggies , Thanks so much I am looking forward to trying a few of your recipes in the following weeks 🙂 cheers Kris

    Reply
    • Nagi says

      April 1, 2016 at 6:34 am

      Thank you so much for your lovely message Kris! I’m so glad you like the look of this, I wondered if this would look appealing! I really love Middle Eastern recipes, this type of food is right up my alley! 🙂

      Reply
  14. Chef Mood says

    March 31, 2016 at 9:31 am

    You’ve done it again! I am so gonna try this for dinner tonight!

    Reply
    • Nagi says

      April 1, 2016 at 6:31 am

      I hope you love it!!! 🙂

      Reply
  15. Marisa Franca @ All Our Way says

    March 31, 2016 at 6:29 am

    5 stars
    You’ve done it again Nagi! The recipe looks and sounds amazing. I just got Ottlenghi’s book – Plenty. I haven’t made anything out of it yet but oh have I ever been inspired. We’re coming on to spring and summer here so I’ll be able to make lots of delicious recipes. I really like how you’ve interpreted the recipe to add beef to it. We are meat eaters!!!! Hubby would never eat a meal without something dead in it 🙁 I’ll have to see if I can find that spice that you use. xxxooo

    Reply
    • Nagi says

      March 31, 2016 at 7:54 am

      Oooh! I have Plenty too, I haven’t made as many things out of it as I have from Jerusalem 🙂 I’m looking forward to making my way through that book too!!

      Reply
  16. Mila furman says

    March 31, 2016 at 5:26 am

    NAGI! I can’t even! This is SOOO up my alley! I actually happen to have a few eggplants that I was planning on creating new recipes with! And well…I have been inspired. You are genius love! I just love this! I will be trying it with my vegetarian crumbles 🙂 hehe

    Reply
    • Nagi says

      March 31, 2016 at 7:53 am

      Try the original recipe by Yotam!!!

      Reply
  17. Dorothy Dunton says

    March 31, 2016 at 5:20 am

    Hi Nagi! I love eggplant and this certainly elevates this humble vegetable! I think many people just don’t know what to do with it. You certainly do! 🙂

    Reply
    • Nagi says

      March 31, 2016 at 7:52 am

      What’s your favourite way with eggplant??? I can’t choose between Chinese eggplant with garlic sauce, Thai eggplant with sticky spicy sauce, parmigiana, moussaka, baked like this….the list goes on and on and on!!!

      Reply
  18. Tamara says

    March 31, 2016 at 4:12 am

    Wow! I think you’ve knocked it out of the park with this one, Nagi!

    Reply
    • Nagi says

      March 31, 2016 at 7:52 am

      Thanks hun! 🙂

      Reply
  19. Barb Finch says

    March 31, 2016 at 3:41 am

    5 stars
    Great variation on Ottolenghi’s recipe – which I haven’t made yet, so now I have two to try out!

    Reply
    • Nagi says

      March 31, 2016 at 7:51 am

      Ooh, you have Jerusalem too???

      Reply
      • Barb Finch says

        March 31, 2016 at 8:12 am

        Yes, ma’am!! As well as Plenty and Ottolenghi: The Cookbook. I want to get Plenty More and NOPI, too, but told myself I have make more with the three I already have!! 😀

        Reply
        • Nagi says

          April 1, 2016 at 6:22 am

          I know what you mean! I have Jerusalem and Plenty. I’ve made loads from Jerusalem but need to make more from Plenty! Come to think of it though, I lent it to a friend….I need it back!! 🙂

          Reply
          • Barb Finch says

            April 1, 2016 at 6:40 am

            Ha ha!! Yeah, get that cookbook back!! He is a great chef. I love your variation on this dish and would love to see more of your variations on his recipes.

            And more mango recipes, too. 😉

          • Nagi says

            April 1, 2016 at 7:52 am

            What’s your favourite way with mangoes??

          • Barb Finch says

            April 1, 2016 at 8:10 am

            There’s no “reply” button under your question below, so I’m adding my answer here. Oh boy, I love mango salsa, mango dipping sauces, mango jam/chutney, lassi (!), desserts, and mango BBQ sauce – and of course just mango straight up! I like how you used it in a hot dish as I hadn’t seen that in anything other than BBQ sauce.

            What’s your favorite way to use mangoes?

          • Nagi says

            April 3, 2016 at 8:48 am

            Oooh! I forgot about Mango BBQ Sauce! I think I might have to share one!!! I think Mango Cheesecake is my favourite – pureed into the cheesecake filling itself, then a mango jelly topping or decorated with fresh mangoes! Fussy…but my gosh there is some serious mango flavours in that!! I’ve got about 10 packets of frozen mango in the freezer to get me through winter….Oh, and salsa too, YES!!! My favourite is when both mangoes and avocados are in peak season!!!

          • Barb Finch says

            April 3, 2016 at 12:43 pm

            Oh man, I hadn’t even thought mango cheesecake!!! PLEEZE give us your recipe for it!! And yes, please DO share your mango BBQ sauce recipe, too!! :O

          • Nagi says

            April 4, 2016 at 8:49 am

            OK!!! I will see if I can find good mangoes still and share my cheesecake! 🙂

          • Barb Finch says

            April 3, 2016 at 12:50 pm

            And mango jelly?? Sounds yummy. I’ve made mango jams and chutney before, but not jelly.

          • Nagi says

            April 4, 2016 at 8:50 am

            It works really well! I was a bit dubious but it works great and it LOOKS great!

          • Barb Finch says

            April 4, 2016 at 10:13 am

            Woohoo – more mango recipes!! 😀

  20. Evelyne CulturEatz says

    March 30, 2016 at 10:29 pm

    Just adore Yotam Ottlenghi and I have that book, the best. And that part of the world really knows how to make great eggplant dishes. Love your addition of meat, looks superb.

    Reply
    • Nagi says

      March 31, 2016 at 7:51 am

      I know, right?? That book changed my life, honestly. I learnt so much both about the people and culture AND food!!!

      Reply
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