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
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.
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!
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
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Moroccan Baked Eggplant with Beef
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:
Nutrition Information:
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
Hi June! It’s mixed in with the Chermoula paste, step 1 🙂
thanks
No worries John!
Ooh I love eggplant and Moroccan spices… this looks so good! Can’t believe it’s low in calories too!
I know, right??? 🙂
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 🙂
ME TOO!!! I really think eggplant is one of my all time favourite vegetable!!
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!
What??? I didn’t know that!!! You mean as a tour guide??
Yes! As the group leader (I have a terrific local guide). Should you want to see an itinerary, just send me an email at [email protected]. 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.
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. 🙂
Fruit??? Ke?? Isn’t Yotam Ottolenghi the best?? He’s my foodie crush!!!
Wow, this meal looks great, Nagi. Love those moroccan flavors!
Thanks so much Sabrina!!! Hope you had a fab weekend!
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. 🙂
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
yodel not ‘yodle’ – I guess I could learn to spell…lol!
Oh I didn’t even notice, I was yodle-ing as I read it 😉
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!!!
Congratz. It looks really delicious. I’ll give it a go at home for sure.
I hope you do Marcos!!! 🙂
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
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 🙂
Not a big fan of eggplant but this sure looks delicious with the ground beef and spices.
I think Eggplant has a bad reputation!!! It’s one of my favourite veggies!!!
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
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! 🙂
You’ve done it again! I am so gonna try this for dinner tonight!
I hope you love it!!! 🙂
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
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!!
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
Try the original recipe by Yotam!!!
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! 🙂
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!!!
Wow! I think you’ve knocked it out of the park with this one, Nagi!
Thanks hun! 🙂
Great variation on Ottolenghi’s recipe – which I haven’t made yet, so now I have two to try out!
Ooh, you have Jerusalem too???
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!! 😀
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!! 🙂
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. 😉
What’s your favourite way with mangoes??
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?
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!!!
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
OK!!! I will see if I can find good mangoes still and share my cheesecake! 🙂
And mango jelly?? Sounds yummy. I’ve made mango jams and chutney before, but not jelly.
It works really well! I was a bit dubious but it works great and it LOOKS great!
Woohoo – more mango recipes!! 😀
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.
I know, right?? That book changed my life, honestly. I learnt so much both about the people and culture AND food!!!