Stuffed Eggplant Recipe

In Morocco and the Middle east, eggplant is stuffed with different kinds of fillings and cooked in different ways. If you’re serving it as an appetizer or side dish, you would use a simple filling depending on your taste.

Stuffed Eggplant Recipe:

Ingredient: 

2 large eggplants

200g of minced meat

50g of parsley

1 cut onion

Garlic cloves

250ml of tomato juice

1 teaspoon of black pepper 

(If you like it spicy you can add a bit of red pepper too)

1 teaspoon of salt

1 teaspoon of saffron

1 tablespoon of chamomile

1 teaspoon of cumin

1 teaspoon of olive oil

How to prepare the Stuffed Eggplant Recipe:

In the pan put one teaspoon of olive oil, after 5 minutes add the cut onions, and the garlic cloves.

Add the minced meat and parsley.

After ten minutes add half of the tomato juice.

Cooking time is 15 minutes.

Cut the eggplant in half lengthwise. Then with the help of teaspoon take out the inner part of the eggplant and Wash the eggplants with salt very well.

Then put the stuffing in the eggplant, as you see in the photo.

In the oven-tray add the tomato juice.

Add the stuffed eggplant.

Add a touch of parsley and a touch of cheese (Any type you like).

Cooking time is 20 minutes 

Temperature is 170C°/338F°

Serve warm. You can eat Stuffed Eggplant with Bulgar or garlic yogurt sauce as well, but it can be a main dish in itself too. This is one of my favorite Moroccan eggplant dishes.