Description
A vibrant and flavorful dish featuring roasted eggplant filled with a savory mix of ground beef, aromatic spices, and topped with fresh parsley, perfect for cozy dinners.
Ingredients
Scale
- 2 medium eggplants
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
- Optional: 1/2 cup cooked quinoa
- Optional: 1/2 cup feta cheese
- Optional: 1 teaspoon red pepper flakes
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out some flesh to create a boat.
- Brush the eggplant halves with olive oil and place them cut side down on a baking sheet. Bake for about 20 minutes until tender.
- In a skillet, heat some olive oil and sauté the onions and garlic until translucent.
- Add the ground beef and cook until browned, stirring occasionally.
- Stir in the diced tomatoes, cumin, paprika, salt, and pepper. Cook for about 5-7 minutes until the mixture is heated through.
- Remove the eggplant from the oven, turn them cut side up, and fill them with the beef mixture.
- Return to the oven and bake for another 15-20 minutes until heated through and slightly crispy on top.
- Garnish with fresh parsley before serving.
Notes
For a vegetarian version, substitute ground beef with cooked lentils or chickpeas. Ensure proper doneness by checking that the eggplant is fork-tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 70mg