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Moroccan beef-stuffed eggplants

Moroccan beef-stuffed eggplants

Total Time
2 hr
10 min
1 hr 50 min
Hearty Middle Eastern stuffed eggplants with spiced beef and harissa.



4 large


2 clove(s)

Olive oil

1½ tsp

Brown onion

1 medium, finely chopped

Ground cumin

1 tsp

Ground coriander

1 tsp

Extra lean beef mince, raw

250 g


1½ tbs


6 large, chopped

Dried apricots

50 g, chopped

Extra light cheddar cheese

75 g, grated

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line 2 large baking trays with baking paper. Cut eggplants in half lengthways. Using a sharp knife, deeply score flesh all over in a crisscross pattern. Cut 1 garlic clove in half. Rub flesh of eggplants with cut side of garlic and drizzle with olive oil. Place eggplant on prepared trays and bake for 40-45 minutes or until soft. Cool slightly.
  2. Meanwhile, crush remaining garlic clove. Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 4-5 minutes or until softened. Add crushed garlic and cook, stirring, for 1 minute or until fragrant. Add cumin and coriander and cook, stirring, for 1 minute or until fragrant. Add mince and cook, stirring to break up lumps, for 7-8 minutes or until browned. Add harissa, tomatoes and apricot and cook, stirring, for 1 minute.
  3. Carefully remove most of the flesh from eggplants, leaving a 1cm-thick shell. Chop eggplant flesh and stir into beef mixture. Spoon beef mixture into eggplant shells and sprinkle with cheese. Bake for 8-10 minutes or until cheese is golden and bubbling. Serve sprinkled with parsley.


TIP: Harissa is a fiery chilli paste. Different brands vary in heat, so add to suit your taste. If unavailable, use 1 teaspoon dried chilli flakes. VARIATION: Add 2 tbs chopped fresh coriander with harissa in Step 2 or swap beef mince for chicken breast mince