Moroccan Stuffed Eggplant Aubergine Recipes
MOROCCAN STUFFED EGGPLANT
This is a derivation of a recipe called Eggplant Marrakech from "Sundays at Moosewood Restaurant". The original recipe called for Berbere (a spice mix), vermicelli, cooked brown rice and cooked chickpeas. I didn't have any of that, so I substituted masalas, jasmine rice, baby Bella mushrooms and uncooked lentils. It turned out well -- spicy and delicious. It is definitely not a low-salt dish, though! You can substitute mixed spices for the masalas if you wish. Enjoy!
Provided by MomtoAJC
Categories One Dish Meal
Time 2h10m
Yield 4 eggplant servings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender.
- Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning.
- Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes.
- Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat.
- Add the rice, chickpeas and raisins.
- Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste.
- Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half.
- Bake, covered, at 375 degrees for 20 minutes.
- Sprinkle with feta cheese and serve.
Nutrition Facts : Calories 448.1, Fat 22.2, SaturatedFat 5.4, Cholesterol 16.7, Sodium 254.3, Carbohydrate 56.5, Fiber 10.3, Sugar 20.8, Protein 11.7
MOROCCAN STUFFED EGGPLANT (AUBERGINE)
A quick to make mid-week main course with a Moroccan twist, adapted from a recent issue of the Australian 'Women's Day'.
Provided by bluemoon downunder
Categories Onions
Time 1h5m
Yield 4 stuffed eggplant halves, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 200°C.
- Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
- Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
- Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
- In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
- Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
- Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
- Bake for 25-30 minutes, until golden and tender.
- Serve with the tomato and cucumber salad and fresh crusty bread.
- Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.
Nutrition Facts : Calories 638.5, Fat 45.1, SaturatedFat 10.8, Cholesterol 86.1, Sodium 144.6, Carbohydrate 32.7, Fiber 12.6, Sugar 14.5, Protein 30.5
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