Easy Moroccan Stuffed Eggplant: A Flavorful Mid-Week Dinner

This Easy Moroccan Stuffed Eggplant dish brings together the rich flavors of cumin, paprika, and cinnamon with the wholesome goodness of quinoa or rice. It’s a simplified version of a traditional Moroccan dish that’s perfect for a mid-week dinner. The combination of tender eggplant, fragrant spices, and fresh herbs makes for a delightful and satisfying meal.

Preparation Time:

  • Prep Time: 15 minutes
  • Cooking Time: 25-30 minutes
  • Total Time: 40-45 minutes

Ingredients:

  • 2 large eggplants
  • 1 cup cooked quinoa or rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • Olive oil

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare Eggplants:
    • Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border around the edges. Chop the scooped-out flesh and set it aside.
  3. Cook Filling:
    • In a skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant.
    • Add the chopped eggplant flesh to the skillet. Cook for a few minutes until softened.
    • Stir in the cooked quinoa or rice, ground cumin, paprika, ground cinnamon, salt, and pepper. Mix well to combine all the flavors.
    • Remove the skillet from heat and stir in the chopped fresh parsley and cilantro.
  4. Stuff Eggplants:
    • Stuff each eggplant half with the quinoa or rice mixture, pressing it down gently.
    • Place the stuffed eggplants on a baking sheet lined with parchment paper.
    • Drizzle a little olive oil over the stuffed eggplants.
  5. Bake:
    • Bake in the preheated oven for about 25-30 minutes or until the eggplant is tender and the stuffing is heated through.
  6. Serve:
    • Serve the Easy Moroccan Stuffed Eggplant hot, garnished with additional fresh herbs if desired.

Serving Suggestions:

  • Main Dish: Serve with a side of Greek yogurt or tzatziki for added creaminess.
  • Salad: Pair with a fresh green salad or a simple cucumber and tomato salad.
  • Bread: Enjoy with warm pita bread or flatbread to soak up the delicious juices.

Cooking Tips:

  • Uniform Size: Choose eggplants of similar size to ensure even cooking.
  • Moisture Removal: Pat the scooped-out eggplant flesh dry to remove excess moisture before cooking.
  • Herb Variations: Substitute or add other fresh herbs like mint or basil for a different flavor profile.

Nutritional Benefits:

  • Eggplant: Low in calories and rich in fiber, vitamins, and antioxidants.
  • Quinoa: A complete protein, high in fiber, vitamins, and minerals.
  • Fresh Herbs: Parsley and cilantro add vitamins A and C, as well as antioxidants and fresh flavor.

Dietary Information:

  • Vegetarian and Vegan: This recipe is suitable for vegetarians and can easily be made vegan.
  • Gluten-Free: Naturally gluten-free, making it safe for those with gluten sensitivities.
  • Nut-Free: Contains no nuts, making it safe for those with nut allergies.

Why You’ll Love This Recipe:

  • Flavorful and Aromatic: The combination of Moroccan spices and fresh herbs creates a rich, aromatic dish.
  • Healthy and Nutritious: Packed with vegetables, whole grains, and fresh herbs, this dish is both healthy and satisfying.
  • Easy to Prepare: Simple steps and common ingredients make this dish quick and easy to prepare, perfect for busy weeknights.

Conclusion:

This Easy Moroccan Stuffed Eggplant is a delicious and nutritious dish that brings the flavors of Morocco to your kitchen. With its tender eggplant, flavorful filling, and aromatic spices, it’s sure to become a favorite. Enjoy it hot, garnished with fresh herbs, for a delightful mid-week dinner that’s both healthy and satisfying.