Moroccan Stuffed Eggplant Aubergine Recipes

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MOROCCAN STUFFED EGGPLANT



Moroccan Stuffed Eggplant image

This is a derivation of a recipe called Eggplant Marrakech from "Sundays at Moosewood Restaurant". The original recipe called for Berbere (a spice mix), vermicelli, cooked brown rice and cooked chickpeas. I didn't have any of that, so I substituted masalas, jasmine rice, baby Bella mushrooms and uncooked lentils. It turned out well -- spicy and delicious. It is definitely not a low-salt dish, though! You can substitute mixed spices for the masalas if you wish. Enjoy!

Provided by MomtoAJC

Categories     One Dish Meal

Time 2h10m

Yield 4 eggplant servings, 4 serving(s)

Number Of Ingredients 21

1 large eggplant
1 red onion, finely chopped
3 garlic cloves, minced
1 teaspoon tandoori masala
1 teaspoon paprika
1 teaspoon cumin seed
1/4 teaspoon ground cloves
3 tablespoons olive oil
1/2 cup tomatoes, chopped
2 tablespoons olive oil
1/2 cup jasmine rice
2 1/2 cups water, separated
7 baby portabella mushrooms, chopped
1/3 cup lentils
1/2 cup raisins
3 tablespoons lemon juice
1 tablespoon parsley
1/2 tablespoon garam masala
1/2 teaspoon hot sauce
salt & freshly ground black pepper, to taste
1/2 cup feta cheese

Steps:

  • Leaving the stem on, slice the eggplant in half lengthwise and place it, cut side down, on an oiled baking sheet. Cover it with aluminum foil and bake at 375 degrees for about 50 minutes, or until tender.
  • Saute the onion, garlic and spices in 3 T olive oil until the onion is translucent. Stir often to prevent burning.
  • Add the chopped tomatoes and simmer, covered, for 3 to 4 minutes.
  • Meanwhile, in a separate pot, heat the 2 T of olive oil. Toss the rice and lentils in the hot oil for a couple of minutes until the color of the rice changes to golden-brown. Immediately add 2 cups of water (stand back! It will splatter), bring it to a boil and simmer, covered, for about 10 minutes until the water is absorbed. Remove from heat.
  • Add the rice, chickpeas and raisins.
  • Stir in the sauteed onion-tomato mixture, the lemon juice and the parsley. Add garam masala, hot sauce and salt and pepper to taste.
  • Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow in the middle if desired. Mound half of the filling on each half.
  • Bake, covered, at 375 degrees for 20 minutes.
  • Sprinkle with feta cheese and serve.

Nutrition Facts : Calories 448.1, Fat 22.2, SaturatedFat 5.4, Cholesterol 16.7, Sodium 254.3, Carbohydrate 56.5, Fiber 10.3, Sugar 20.8, Protein 11.7

MOROCCAN EGGPLANT (AUBERGINE) FRITTERS



Moroccan Eggplant (Aubergine) Fritters image

Make and share this Moroccan Eggplant (Aubergine) Fritters recipe from Food.com.

Provided by evelynathens

Categories     Lunch/Snacks

Time 35m

Yield 12 fritters

Number Of Ingredients 19

1 large eggplant, peeled, cut into 2 inch pieces
2 large eggs
2 cups dry breadcrumbs
1 cup coarsely chopped cilantro
1/2 cup sultana raisin
1/2 cup Greek yogurt
3 garlic cloves, minced
1/2 jalapeno chile, minced
2 teaspoons tomato paste
1 teaspoon hot paprika
1 teaspoon ground cumin
1/2 teaspoon curry
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 pinch ground cardamom
1 cup all-purpose flour
2 eggs, beaten to blend
tzatziki (included in my recipes)

Steps:

  • Microwave eggplant until tender.
  • Transfer to processor and puree.
  • Whisk puree with 2 eggs, 1 cup breadcrumbs and all ingredients up to and including cardamon (mixture will be very soft).
  • Place 1 rounded tablespoonful of mixture into flour and turn to coat.
  • Dip into beaten eggs, then in remaining 1 cup breadcrumbs to coat.
  • Flatten between palms of hands forming 3 inch oval patties.
  • Transfer to baking sheet.
  • Repeat, using up all of eggplant mixture.
  • Heat 3 inches of oil (olive oil is best but vegetable oil can be substituted) in large saucepan until hot.
  • Add patties and cook until golden-brown, about 3 minutes per side.
  • Transfer to paper towels to drain.
  • (may be prepared 2 hours ahead, let stand at room temperature) Serve hot or at room temperature with tzatziki.

MOROCCAN STUFFED EGGPLANT (AUBERGINE)



Moroccan Stuffed Eggplant (Aubergine) image

A quick to make mid-week main course with a Moroccan twist, adapted from a recent issue of the Australian 'Women's Day'.

Provided by bluemoon downunder

Categories     Onions

Time 1h5m

Yield 4 stuffed eggplant halves, 4 serving(s)

Number Of Ingredients 18

2 medium eggplants, halved lengthways
1/3 cup olive oil
1 medium onion, finely chopped
4 garlic cloves, minced
500 g ground pork or 500 g ground chicken
1 tablespoon moroccan seasoning
2 tomatoes, finely chopped
1/4 cup pine nuts
1 teaspoon sugar
salt, to taste
fresh ground black pepper, to taste
1 tablespoon breadcrumbs
1 tablespoon parmesan cheese
1 lebanese cucumber
250 g cherry tomatoes, halved
1 tablespoon coriander leaves
1 teaspoon olive oil (to taste)
1 teaspoon red wine vinegar (to taste)

Steps:

  • Preheat oven to 200°C.
  • Using a small knife and a spoon, carefully remove the flesh from the eggplant halves without breaking the skin, and chop the flesh coarsely.
  • Place the eggplant halves onto a baking tray, cut side up, drizzle with 1 tablespoon of oil and bake for 10-15 minutes, until tender.
  • Meanwhile, heat 2 tablespoons of oil in a large pan, over a medium heat, and sauté the eggplant flesh for 3-5 minutes, until it is golden and tender; remove from the pan and set aside.
  • In the same pan, heat the remaining oil over a high heat and sauté the onion and garlic for 1 minute, then add the ground meat and cook for 4-5 minutes, until it is well browned, breaking up the lumps as it browns with the back of a spoon.
  • Return the eggplant to the pan, add the Moroccan seasoning and cook, stirring, for 1 minute, until fragrant. Stir in the tomato, pine nuts and sugar and season to taste.
  • Fill the eggplant halves with the meat mixture and sprinkle with breadcrumbs and Parmesan.
  • Bake for 25-30 minutes, until golden and tender.
  • Serve with the tomato and cucumber salad and fresh crusty bread.
  • Tomato and Cucumber Salad: Chop the cucumber and toss the cucumber pieces and halved cherry tomatoes with the olive oil and red wine vinegar and season to taste.

Nutrition Facts : Calories 638.5, Fat 45.1, SaturatedFat 10.8, Cholesterol 86.1, Sodium 144.6, Carbohydrate 32.7, Fiber 12.6, Sugar 14.5, Protein 30.5

MOUSSAKA-STYLE STUFFED EGGPLANT (AUBERGINE)



Moussaka-Style Stuffed Eggplant (Aubergine) image

A wonderful way of creating four self-contained servings of moussaka. What makes it wonderful is the quality of the ricotta--the best way (and most economical)is to make your own.

Provided by Chef Kate

Categories     One Dish Meal

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 20

2 (1 lb) eggplants, medium-sized
kosher salt
2 tablespoons olive oil, plus
extra oil, for rubbing the eggplants
3/4 lb lean ground lamb
1/2 onion, diced
2 garlic cloves, minced
2 medium tomatoes, peeled, seeded, diced
1 green bell pepper, peeled, seeded and diced
3/4 teaspoon ground cloves
3/4 teaspoon cinnamon
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 cup fresh ricotta
1 1/3 cups fresh ricotta
fresh ground pepper
1/4 teaspoon nutmeg, freshly grated
1 -2 tablespoon milk
1/4 cup parmesan cheese, grated
fresh parsley (to garnish)

Steps:

  • Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
  • Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
  • Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
  • Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
  • Preheat the oven to 400°F.
  • Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
  • Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
  • Heat 2 tablespoons of oil in a large skillet over medium high heat.
  • Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
  • Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
  • Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
  • Remove from the heat and stir in 1/2 cup of the ricotta.
  • Season to taste and spoon into the 4 eggplant halves.
  • Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
  • Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
  • Bake until the tops are very brown--25 to 35 minutes.
  • Sprinkle with parsley and serve.

STUFFED EGGPLANT (AUBERGINE)



Stuffed Eggplant (Aubergine) image

Make and share this Stuffed Eggplant (Aubergine) recipe from Food.com.

Provided by ngibsonn

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 red pepper, chopped
1 green pepper, chopped
1 large turnip, chopped
1 lb fresh white mushroom, sliced
1 large onion, chopped
1 shallot, minced
1 large eggplant
2 large zucchini, chopped
1/3 cup breadcrumbs
1/3 cup grated locatelli cheese
1 tablespoon olive oil

Steps:

  • Cut eggplant in half length-wise.
  • Carefully scoop out flesh leaving ½-inch on bottom and sides.
  • Chop up flesh and place into a colander in sink; toss with ¼ C salt.
  • Top with a heavy bowl or pot and let stand for 30 minutes.
  • After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
  • Heat large skillet or pot; add oil.
  • Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
  • Add peppers, eggplant, zucchini, and mushrooms.
  • Cook 5-10 minutes over medium heat.
  • Drain mixture.
  • Add bread crumbs and cheesel mix thoroughly.
  • Fill each eggplant half with mixture.
  • OPTIONAL: Top with additional grated cheese.
  • Bake at 350° for 25 minutes.

MUSHROOM STUFFED EGGPLANT (AUBERGINE)



Mushroom Stuffed Eggplant (Aubergine) image

Make and share this Mushroom Stuffed Eggplant (Aubergine) recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium eggplants or 1 large eggplant
1/2 cup chopped onion
1 tablespoon chopped parsley
1/2 teaspoon salt
1 teaspoon oregano
3 garlic cloves, minced
2 cups sliced mushrooms or 2 cups coarsely chopped mushrooms
1 tablespoon butter, softened
1/2 cup grated parmesan cheese
1 cup soft breadcrumbs, DIVIDED
1 tablespoon butter, melted

Steps:

  • Preheat oven to 375°F.
  • Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
  • Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
  • While eggplant shells are in oven, finely chop the eggplant pulp.
  • In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
  • Stir in parmesan cheese and HALF of the breadcrumbs.
  • Turn oven down to 350°F Remove eggplant shells.
  • Spoon mixture into eggplant shells.
  • Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
  • Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

Nutrition Facts : Calories 187.2, Fat 10.1, SaturatedFat 6, Cholesterol 26.3, Sodium 596.2, Carbohydrate 17.9, Fiber 5.7, Sugar 5.4, Protein 8.6

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