Moroccan Spiced Lamb Stuffed Eggplants
Step out of your culinary comfort zone this Week 19 with a dinner that brings the vibrant streets of Marrakech straight to your table. These tender, roasted eggplants are generously filled with aromatic spiced lamb, topped with jewel-like pomegranate seeds, and finished with a creamy tahini drizzle for a truly thrilling flavor experience.
In short
Moroccan Spiced Lamb Stuffed Eggplants takes about 55 minutes (15 min prep, 40 min cooking), serves 4 and needs 12 ingredients.
Ingredients
- Large eggplants2 pcs
- Olive oil3 tbsp
- Ground lamb400 g
- Yellow onion1 pc
- Garlic cloves3 pcs
- Ras el Hanout spice blend2 tbsp
- Tomato paste2 tbsp
- Beef broth100 ml
- Tahini3 tbsp
- Lemon juice1 tbsp
- Pomegranate seeds0.5 cup
- Fresh mint leaves1 handful
Instructions
- 1
Preheat your oven to 200°C (400°F). Halve the eggplants lengthwise and score the flesh in a crosshatch pattern. Brush generously with 2 tablespoons of olive oil, season with salt, and roast for 30 minutes until soft and golden.
- 2
While the eggplants roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the finely diced onion and sauté until translucent, about 5 minutes.
- 3
Add the minced garlic and ground lamb to the skillet. Cook until the meat is completely browned, breaking it apart with a wooden spoon as it cooks.
- 4
Stir the Ras el Hanout and tomato paste into the lamb mixture. Cook for another 2 minutes until the spices release their fragrant oils, then pour in the beef broth. Let it simmer for 5-7 minutes until the liquid reduces into a thick sauce.
- 5
Remove the eggplants from the oven and gently press down the soft centers to create a bowl shape. Spoon the lamb filling generously into each eggplant half. Return to the oven and bake for 10 more minutes.
- 6
Whisk the tahini with the lemon juice and a splash of warm water until smooth and drizzle-friendly. Top the hot stuffed eggplants with the tahini sauce, fresh pomegranate seeds, and torn mint leaves.
Questions and answers
How long does Moroccan Spiced Lamb Stuffed Eggplants take?
About 55 minutes in total: 15 minutes prep and 40 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 12 ingredients: Large eggplants, Olive oil, Ground lamb, Yellow onion, Garlic cloves, Ras el Hanout spice blend …. With Veloop you can add them all to your shopping list.
