Introduction
Eggplant, also known as aubergine, is a versatile vegetable that can be transformed into a delicious dish with the right ingredients and spices. This recipe combines roasted eggplants with a flavorful chermoula spice mix and a spiced beef or lamb topping, making for an enticing and satisfying meal.
Detailed Ingredients with measures
Eggplant
– 2 x 250g/8oz eggplants (aubergines), ~17cm/7″ long
– 3/4 tsp cooking salt / kosher salt
– 1 tbsp extra virgin olive oil
– 1 tbsp lemon juice (or more oil)
Chermoula Spice Mix
– 1 1/2 tsp EACH coriander, paprika
– 1 tsp cumin
– 3/4 tsp all spice powder
– 1/2 tsp EACH garlic powder, ginger, turmeric powder
– 1/4 tsp cinnamon
– 1/4 tsp cayenne pepper
Spiced Beef or Lamb Topping
– 1 tbsp olive oil
– 1 garlic clove, finely minced
– 1/2 onion, finely chopped
– 250g / 8oz beef or lamb mince, lean if you can (chicken, turkey, pork also ok)
– 1/2 tsp cooking/kosher salt
– 2 tsp tomato paste
– 1/4 cup water
To Serve
– Yoghurt, plain
– 2 tbsp coriander/cilantro leaves, roughly chopped (sub parsley)
– 2 tbsp pine nuts, toasted
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 hour 15 minutes
Yield
Serves 4
This roasted eggplant dish serves as a hearty and nutritious meal, perfect for family dinners or gatherings with friends. The combination of fragrant spices and savory toppings makes it a delightful culinary experience that highlights the delicious characteristics of eggplant. Enjoy your cooking!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C/350°F (160°C fan).
Sweat the Eggplants
Cut the eggplants in half lengthwise and score the flesh with 2.5cm / 1″ diamond shapes. Rub cooking salt into the surface of the eggplants, ensuring some salt gets into the slits. Place the eggplant halves face down in a colander and set aside for 30 minutes. After 30 minutes, gently squeeze the eggplants like a sponge to remove excess water, and pat the surface dry with a paper towel.
Prepare Chermoula Spice Mix
In a bowl, mix together the coriander, paprika, cumin, all spice powder, garlic powder, ginger, turmeric powder, cinnamon, and cayenne pepper to create the Chermoula spice mix. Remove 3 teaspoons of the spice mix and set aside for the meat topping. Add the olive oil and lemon juice to the remaining spice mix and stir until it forms a paste.
Roast the Eggplants
Place the prepared eggplant halves on a baking tray, cut side up. Generously slather the spice paste onto their surfaces. Roast the eggplants in the preheated oven for about 45 minutes, or until they are softened.
Prepare the Spiced Topping
In a non-stick skillet, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic, cooking for 1 minute until fragrant. Increase the heat to high, then add the minced beef or lamb, breaking it up as it cooks until no red remains. Add the reserved 3 teaspoons of the Chermoula spice mix and the cooking salt, continuing to cook for another minute. Next, add the tomato paste and stir for 1 minute. Finally, pour in the water and cook for an additional minute until the mixture is juicy but not watery.
Assemble the Dish
Top the roasted eggplant halves with the spiced beef or lamb mixture. Sprinkle the chopped coriander leaves over the top, then dollop with plain yogurt and sprinkle with the toasted pine nuts. Optionally, finish with an additional drizzle of extra virgin olive oil for added flavor.
Notes
Note 1
Choose firm eggplants with smooth skin for the best results.
Note 2
The Chermoula spice mix is aromatic and can be adjusted to personal taste; feel free to experiment with the spices.
Note 3
Tomato paste enhances the flavor of the meat topping; you can substitute it with fresh tomatoes if preferred.
Note 4
Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown for a richer flavor.
Note 5
Sweating the eggplants helps to reduce bitterness and excess moisture, but you can skip this step if you’re short on time.
Cook techniques
Sweating Eggplants
Sweating eggplants helps to remove excess moisture and bitterness. Cut the eggplants in half and score the surface with a diamond pattern. Rub salt into the cuts and place face down in a colander for 30 minutes. Afterward, gently squeeze and pat dry before further cooking.
Making Chermoula Spice Mix
Combine coriander, paprika, cumin, all spice powder, garlic powder, ginger, turmeric powder, cinnamon, and cayenne pepper in a bowl. Reserve a portion for the meat topping and mix olive oil and lemon juice into the remaining spice mix to form a paste.
Roasting Eggplant
Preheat the oven to 180°C/350°F. Place the prepared eggplant halves on a baking tray and generously cover with the chermoula spice paste. Roast for 45 minutes until the eggplants are softened and cooked through.
Cooking Spiced Beef or Lamb Topping
In a non-stick skillet, heat olive oil over medium-high heat. Sauté minced garlic and chopped onion for one minute until fragrant. Increase the heat, add the minced meat, and cook until browned. Stir in reserved spices, salt, tomato paste, and water, and then cook for an additional minute until the mixture is juicy.
FAQ
Can I skip sweating the eggplants?
Yes, you can skip sweating; however, this step enhances the flavor and texture by removing bitterness and excess moisture.
What can I use instead of beef or lamb?
You can substitute with chicken, turkey, or pork mince if you prefer a different protein option.
Can I make the Chermoula spice mix in advance?
Absolutely! You can prepare the Chermoula spice mix ahead of time and store it in an airtight container for future use.
What if I don’t have pinenuts?
If pinenuts are unavailable, you can substitute them with toasted walnuts or almonds for a similar texture.
Is there a vegetarian option for this recipe?
Yes, you can replace the meat with a mix of lentils or chickpeas sautéed with the Chermoula spices for a delicious vegetarian version.
Conclusion
This eggplant dish, enhanced with a flavorful chermoula spice mix and topped with spiced beef or lamb, creates a delightful combination of textures and tastes. The roasted eggplant provides a tender base, while the rich meat topping and refreshing yogurt, paired with crispy pine nuts, elevate the dish to a satisfying and wholesome meal.
Spiced Chickpeas
Substitute the beef or lamb with spiced chickpeas for a vegetarian option. Use the same chermoula spice mix and roast them until crispy.
Stuffed Bell Peppers
Use chermoula-spiced beef or lamb mix to stuff halved bell peppers. Bake until they are tender and serve with yogurt.
Aubergine Dip
Roast the eggplant and blend it with tahini, garlic, and lemon juice for a smoky dip that pairs wonderfully with pita bread.
Couscous Salad
Serve the spiced meat over a bed of fluffy couscous mixed with chopped vegetables and herbs, dressed with lemon juice and olive oil for a refreshing side.
Grilled Chicken Shawarma
Use the same chermoula spice mix to marinate chicken, then grill and serve in pita bread with salads and yogurt.
Moroccan Vegetable Tagine
Incorporate the chermoula spices into a vegetable tagine, combining eggplant, zucchini, and tomatoes for a hearty vegan dish.
Eggplant Parmesan
Layer roasted eggplant with marinara sauce and cheese for a Mediterranean twist on the classic Italian dish.
