Name: Easy Moroccan Stuffed Eggplant
Prep time: 15 min
Cook time: PT-488782H46M30S
Total time: 1 h
Cuisine: Moroccan
Ingredients: 2 medium eggplants, halved lengthwise; 2 tablespoons olive oil (plus more for brushing); 1 small onion, finely chopped; 2 cloves garlic, minced; ½ lb ground beef or lamb (or 1½ cups cooked chickpeas/lentils for vegetarian version); 1 cup canned tomatoes or 2 tablespoons tomato paste; ½ cup cooked couscous, quinoa, or rice (optional); 1 teaspoon ground cumin; ½ teaspoon ground cinnamon; 1 teaspoon smoked paprika; ½ teaspoon ground coriander; Salt, to taste; Black pepper, to taste; Fresh parsley or cilantro, chopped (for garnish); Plain yogurt or tahini sauce (for serving)

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Easy Moroccan Stuffed Eggplant is a flavorful, vibrant dish that brings bold North African spices into a comforting, veggie-forward meal. Tender roasted eggplant halves are filled with a savory mixture of spiced ground meat, tomatoes, herbs, and sometimes grains or legumes, then topped with a drizzle of yogurt or tahini. I love how this dish blends warmth, spice, and texture in a way that feels both hearty and light.

Why You’ll Love This Recipe

I love this recipe because it delivers rich, exotic flavor without a lot of fuss. The eggplants roast up soft and silky, making the perfect base for the spiced filling. Whether I use ground beef, lamb, or a vegetarian mix with chickpeas or lentils, the result is always satisfying. The Moroccan-style spices—like cumin, cinnamon, and paprika—make this dish stand out. Plus, it’s easy to customize and looks beautiful on the plate.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Eggplants (medium-sized, halved lengthwise)
Olive oil
Onion (finely chopped)
Garlic (minced)
Ground beef or lamb (or chickpeas/lentils for a vegetarian version)
Canned tomatoes or tomato paste
Cooked couscous, quinoa, or rice (optional)
Ground cumin
Ground cinnamon
Smoked paprika
Ground coriander
Salt
Black pepper
Fresh parsley or cilantro (chopped, for garnish)
Plain yogurt or tahini sauce (for serving)

Directions

I start by preheating the oven to 400°F (200°C).
I slice the eggplants in half lengthwise and score the flesh with a knife. Then I brush them with olive oil, season with salt, and roast them face-up on a baking sheet for 30–35 minutes until soft and golden.
While the eggplants are roasting, I heat olive oil in a pan and sauté the onion and garlic until soft.
I add the ground meat (or chickpeas/lentils), breaking it up as it cooks, and stir in the cumin, cinnamon, paprika, coriander, salt, and pepper.
I mix in the tomatoes or tomato paste and simmer for 10–15 minutes, adding a splash of water if needed. If I’m using couscous or grains, I stir them in at the end to bulk up the filling.
Once the eggplants are roasted, I scoop out a bit of the flesh to create space, then spoon the filling generously into each half.
I return them to the oven for 10 more minutes to meld the flavors.
I serve them warm, topped with chopped herbs and a dollop of yogurt or tahini.

Servings and timing

This recipe serves 4. It takes about 15 minutes to prep and 45–50 minutes to cook, so I usually have it ready in about 1 hour total.

Variations

I sometimes add chopped dried apricots or raisins to the filling for a hint of sweetness.
Toasted pine nuts or almonds on top add crunch and extra flavor.
For a spicy kick, I stir in harissa paste or chili flakes.
I swap the yogurt for a lemon-tahini drizzle when I want to keep it dairy-free.
I’ve used lentils and cooked bulgur for a hearty vegetarian option that still feels protein-rich.

Storage/Reheating

I store leftover stuffed eggplants in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) until warmed through, or microwave them in short intervals. The filling can also be made ahead and stored separately from the roasted eggplant for easy assembly later.

FAQs

Can I make this recipe vegetarian?

Yes, I often swap the meat for chickpeas, lentils, or a mix of both with grains. The spices make it just as flavorful.

Do I need to peel the eggplant?

No, I leave the skin on. It helps the eggplant hold its shape and makes a natural bowl for the filling.

Can I prepare the filling in advance?

Definitely. I make the filling a day ahead and store it in the fridge. It saves time and actually allows the flavors to deepen.

What sides go well with this dish?

I like to serve it with couscous, a fresh cucumber salad, or warm flatbread. It’s also great with a dollop of hummus on the side.

Is this dish freezer-friendly?

Yes, I freeze the stuffed and baked eggplants in a covered container. When ready to eat, I thaw and reheat in the oven until hot throughout.

Conclusion

Easy Moroccan Stuffed Eggplant is one of those dishes that’s both deeply satisfying and incredibly flavorful. I love how it brings bold spices, tender vegetables, and savory fillings together in one beautiful presentation. Whether I’m cooking for a dinner party or a cozy night in, this dish always delivers comfort and flair with every bite.