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Harissa Beef Stuffed Eggplant

Harissa Beef Stuffed Eggplant: A Spicy Twist on Comfort Food

This Harissa Beef Stuffed Eggplant combines savory ground beef and tender eggplant for a low-calorie, high-protein comfort food.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 stuffed eggplants
Course: Dinner
Cuisine: North African
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 lb Ground Beef Can substitute with turkey or plant-based alternatives.
  • 1 Onion Chop finely.
  • 3 cloves Garlic Minced.
  • 1 tsp Cumin Key spice for flavor.
  • 1 tsp Cinnamon For warmth and sweetness.
  • 2 tbsp Tomato Paste Can substitute with crushed tomatoes.
  • 2 tbsp Harissa Paste Adjust according to spice tolerance.
  • 1/4 cup Stock or Water Opt for low-sodium stock.
For the Eggplant
  • 2 Eggplant Choose medium-sized for stuffing.
  • 2 tbsp Olive Oil Use sparingly.
  • 1 tsp Salt Adjust according to taste.
For Topping
  • 1/2 cup Plain Yogurt Can substitute with sour cream or dairy-free yogurt.
  • 1/4 cup Parsley Chopped, for garnish.

Equipment

  • oven
  • Skillet
  • Baking Sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 220°C (440°F). Gather ingredients and prepare a baking sheet with parchment paper.
  2. Slice eggplants in half lengthwise and score the flesh. Brush with olive oil and sprinkle with salt. Place cut side up on the baking sheet.
  3. Roast eggplants for about 30 minutes until golden and tender.
  4. In a skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent, about 5-7 minutes. Add minced garlic and sauté for 1 minute.
  5. Add ground beef, cook until browned, about 5-8 minutes. Stir in cumin, cinnamon, tomato paste, and harissa paste.
  6. Pour in stock or water, simmer until the liquid evaporates. Adjust seasoning with salt if necessary.
  7. Scoop out the flesh of the roasted eggplants, chop, and mix into the beef filling.
  8. Stuff the eggplant halves with the beef mixture, pressing down gently. Return to the baking sheet, lower oven temperature to 180°C (350°F) and bake for an additional 10 minutes.
  9. Serve warm, topped with yogurt and parsley.

Nutrition

Serving: 1stuffed eggplantCalories: 350kcalCarbohydrates: 15gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1000IUVitamin C: 4mgCalcium: 100mgIron: 3mg

Notes

This dish is not just flavorful but also nutritious, making it an excellent choice for a cozy dinner.

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