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Easy Moroccan Stuffed Eggplant (Beef or Lamb)
Ingredients
  • subheading: EGGPLANT:
  • 2 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1)
  • ¾ tsp cooking salt / kosher salt
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice (or more oil)
  • subheading: CHERMOULA SPICE MIX (NOTE 2):
  • 1 ½ tsp EACH coriander, paprika
  • 1 tsp cumin
  • ¾ tsp all spice powder
  • ½ tsp EACH garlic powder, ginger, turmeric powder
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • subheading: SPICED BEEF OR LAMB TOPPING:
  • 1 tbsp olive oil
  • 1 garlic clove , finely minced
  • ½ onion , finely chopped
  • 250g / 8oz beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
  • ½ tsp cooking/kosher salt
  • 2 tsp tomato paste (Note 3)
  • ¼ cup water
  • subheading: TO SERVE:
  • Yoghurt , plain
  • 2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley)
  • 2 tbsp pinenuts , toasted (Note 4)
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