Moroccan Stuffed Eggplant | Eggplant Recipe | Easy and Quick Baingan recipe | دنجال مشرمل مغربي

feta cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar creamy texture with fewer calories.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often less expensive and provide a similar protein source.

Preheat the oven to 375°F (190°C).

Slice the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch shell.

Brush the eggplant halves with olive oil and place them cut-side down on a baking sheet.

Roast the eggplant in the oven for 20-25 minutes until tender.

In a skillet, heat olive oil over medium heat and sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and cook for another minute until fragrant.

Stir in ground cumin, ground coriander, and paprika, cooking for 2 minutes to toast the spices.

Chop the scooped-out eggplant flesh and add it to the skillet, cooking until softened, about 5 minutes.

Mix in chickpeas, diced tomatoes, chopped parsley, and cilantro, cooking for 5-7 minutes until heated through.

Season the mixture with salt, black pepper, and lemon juice to taste.

Fill the roasted eggplant halves with the chickpea mixture, pressing down gently to pack it in.

Top with crumbled feta cheese and drizzle with olive oil.

Return to the oven and bake for an additional 15 minutes until the cheese is slightly golden.

Cooking Techniques

Spice Level:

Allergens