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Moroccan-Spiced Beef Mince Stuffed Eggplant with Pomegranate and Mint Yogurt

Moroccan-Spiced Beef Mince Stuffed Eggplant with Pomegranate and Mint Yogurt

Take beef mince to the next level with this Moroccan-Spiced Beef Mince Stuffed Eggplant, enhanced with pomegranate and a refreshing mint yogurt drizzle. This inventive dish combines rich spices, tender eggplant, and a unique yogurt topping, bringing a beautiful balance of flavors to your table.
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Prep Time 25 minutes
Cook Time 43 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

For the stuffed eggplant:
  • 2 large eggplants (about 500g each)
  • 500g lean beef mince
  • 1 onion (150g), finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp (30ml) olive oil
  • 2 tsp (10g) ground cumin
  • 2 tsp (10g) ground coriander
  • 1 tsp (5g) cinnamon
  • 1/2 tsp (2.5g) cayenne pepper
  • 50g dried apricots, chopped
  • 50g pine nuts, toasted
  • 30g fresh coriander, chopped
  • Salt and pepper to taste
For the pomegranate and mint yogurt:
  • 200g Greek yogurt
  • 50g pomegranate seeds
  • 10g fresh mint, finely chopped
  • Zest of 1 lemon

Method
 

  1. Preheat the oven to 200°C (400°F).
  2. Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern, being careful not to pierce the skin. Brush with 1 tbsp olive oil and season with salt. Place on a baking sheet, cut side up, and roast for 20 minutes.
  3. While the eggplants are roasting, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
  4. Add the beef mince to the skillet, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.
  5. Stir in the cumin, coriander, cinnamon, and cayenne pepper. Cook for another 2 minutes until fragrant.
  6. Add the chopped apricots, pine nuts, and fresh coriander to the beef mixture. Season with salt and pepper to taste.
  7. Remove the eggplants from the oven. Carefully scoop out some of the flesh, leaving a 1cm border. Chop the removed flesh and mix it into the beef mixture.
  8. Stuff the eggplant halves with the beef mixture, mounding it slightly.
  9. Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the eggplants are tender and the filling is hot.
  10. While the eggplants are baking, prepare the yogurt sauce by mixing the Greek yogurt, pomegranate seeds, chopped mint, and lemon zest in a bowl.
  11. Serve the stuffed eggplants hot, topped with a generous dollop of the pomegranate and mint yogurt.

Notes

Here are some creative variations for the Moroccan-Spiced Beef Mince Stuffed Eggplant recipe:
  1. Greek-Inspired Stuffed Eggplant
    • Replace the Moroccan spices with oregano and mint
    • Use ground lamb instead of beef
    • Add feta cheese to the filling
    • Top with tzatziki sauce instead of yogurt
  2. Italian-Style Stuffed Eggplant
    • Use Italian herbs like basil and oregano
    • Add sun-dried tomatoes and olives to the filling
    • Top with mozzarella cheese before baking
    • Serve with marinara sauce
  3. Asian Fusion Stuffed Eggplant
    • Season the beef with ginger, garlic, and soy sauce
    • Add water chestnuts for crunch
    • Top with a hoisin glaze
    • Garnish with sliced green onions
  4. Tex-Mex Stuffed Eggplant
    • Season the beef with chili powder, cumin, and oregano
    • Add black beans and corn to the filling
    • Top with shredded cheddar cheese
    • Serve with salsa and guacamole
  5. Vegetarian Lentil Stuffed Eggplant
    • Replace beef with cooked lentils
    • Add chopped mushrooms for a meaty texture
    • Use vegetable broth instead of beef broth
    • Top with nutritional yeast for a cheesy flavor
  6. Curry-Spiced Stuffed Eggplant
    • Season the beef with curry powder and garam masala
    • Add peas and diced potatoes to the filling
    • Serve with a side of mango chutney
  7. Middle Eastern Stuffed Eggplant
    • Use a mixture of ground beef and lamb
    • Add bulgur wheat to the filling
    • Season with za'atar and sumac
    • Top with tahini sauce instead of yogurt