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Moroccan Baked Eggplant with Beef with yoghurt topping and cucumber tomato salad
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4.83 from 17 votes

Moroccan Baked Eggplant with Beef

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".
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: Middle Eastern
Servings: 2
Calories: 459cal
Author: Nagi | RecipeTin Eats

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.

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

Serving: 536g | Calories: 459cal | Carbohydrates: 21.7g | Protein: 34.8g | Fat: 27.7g | Saturated Fat: 5.1g | Cholesterol: 89mg | Sodium: 659mg | Potassium: 1240mg | Fiber: 8.9g | Sugar: 10.5g | Vitamin A: 450IU | Vitamin C: 26.4mg | Calcium: 60mg | Iron: 20.2mg