Moroccan Stuffed Roasted Eggplant Recipe
Moroccan Stuffed Roasted Eggplant Recipe is a delicious eggplant stuffed with a flavour packed filling of lentils and bell peppers, topped with some feta cheese and crunchy almonds. These stuffed eggplants made morccan style can be served as an appetizer or along side a main meal too.
Moroccan Stuffed Roasted Eggplant Recipe is an interesting way to serve eggplants to your family.
Eggplant here is pan roasted first and a stuffed with a filling of lentils and bell peppers, seasoning with some spices and a hint of sweetness comes from the raisins and finished off with the addition of some fresh parsley. These stuffed and roasted eggplants are then topped of with some crumbled feta cheese and flash baked in the oven before serving.
Great to be served at parties or weekend meals to your family and friends.
Here are few more world recipes that you could try:
Note: You can either fire roast whole bell peppers or slice and roast them in the oven.
- 2 tablespoons Extra Virgin Olive Oil
- 2 Brinjal (Baingan / Eggplant)
- 1/2 cup Masoor Dal (Whole)
- 4 cloves Garlic , finely chopped
- 1 Onion , finely chopped
- 1/2 cup Red Yellow and Green Bell Peppers (Capsicum) , finely chopped
- 1/2 cup Homemade tomato puree
- 2 tablespoons Sultana Raisins
- 1/2 teaspoon Sea salt
- 1 1/2 teaspoon Paprika powder , or red chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Coriander (Dhania) Powder
- 1 tablespoon Apple cider vinegar , or lemon juice
- 1/4 cup Feta Cheese , crumbled
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 cup Parsley leaves , finely chopped
- 1/4 cup Slivered Almonds (Badam)
How to make Moroccan Stuffed Roasted Eggplant Recipe
To begin making the Moroccan Stuffed Roasted Eggplant Recipe, prep all the ingredients and keep aside.
Place the masoor dal in the pressure cooker along with 1 cup of water, little salt and turmeric powder. Pressure cook for about 3 to 4 whistles.
After 4 whistles, turn the heat to low and simmer for 3 to 4 minutes and turn off the heat.
Allow the pressure to release naturally. Once done, open the cooker and check if the dal/ lentils are cooked and keep aside. We will use the lentils for stuffing.
Slice the eggplants into half lengthwise and scoop out the eggplant meat and seeds, to create a ‘boat’ shaped eggplant.
Finely chop up the scooped out eggplant and keep aside in a bowl.
In a large pan, heat olive oil over medium heat; place the eggplants cut side down in the pan and close with a lid.
Fry on one side for 3 to 5 minutes until the bottom side looks cooked and a little charred. Flip and cook on the other side for another 3 to 5 minutes.
Once cooked, remove the eggplants from the pan and place them in a rectangular baking pan with cut face up.
In the same pan heat olive oil over medium heat; add onion, garlic and bell peppers and saute until the onion and peppers have softened and lightly brown.
Stir in the tomato puree, cumin powder, coriander powder, red chilli powder, turmeric powder, chopped eggplant and salt. Stir well to combine, cover the pan and cook the eggplant until it's completely done.
Finally stir in the cooked raisins, lentils /masoor dal and simmer for another 5 minutes. Check the salt and adjust to taste accordingly.
To assemble the Moroccan Stuffed Roasted Eggplant, preheat the oven at 200 degree celsius.
Spoon the filling in the cavity of the eggplant, sprinkle a little feta cheese on the eggplants and bake in the oven for 20 minutes or until the eggplant is soft and browned and the lentils are bubbling.
Remove from the oven, garnish with chopped parsley leaves and roasted slivered almonds.