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Harissa Beef Stuffed Eggplant

Heavenly Harissa Beef Stuffed Eggplant for a Cozy Dinner

Enjoy this gluten-free Harissa Beef Stuffed Eggplant, a flavorful dish perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 stuffed eggplants
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Eggplant
  • 2 medium Eggplant or zucchini or butternut squash
  • 2 tablespoons Olive Oil or any cooking oil
For the Filling
  • 1 medium Onion or shallots
  • 2 cloves Garlic fresh or garlic powder
  • 1 pound Ground Beef or ground turkey or pork
  • 1 teaspoon Cumin or coriander
  • 1 teaspoon Cinnamon or nutmeg
  • 2 tablespoons Tomato Paste fresh tomatoes work too
  • 2 tablespoons Harissa Paste adjust for heat preference
  • 0.5 cup Stock or Water using beef or vegetable stock enhances flavor
  • to taste Salt season according to your taste
For the Topping
  • 1 cup Plain Yogurt or sour cream or tzatziki
  • 0.25 cup Parsley or cilantro or mint

Equipment

  • baking sheet
  • Large Skillet
  • parchment paper

Method
 

Step‑by‑Step Instructions for Harissa Beef Stuffed Eggplant
  1. Preheat your oven to 220°C (440°F) and line a baking sheet with parchment paper.
  2. Slice the eggplants in half lengthwise, score the flesh, brush with olive oil, sprinkle with salt, and bake for about 30 minutes until tender.
  3. Heat a tablespoon of olive oil in a large skillet, sauté chopped onion for 5-7 minutes, then add minced garlic and sauté for an additional minute.
  4. Add ground beef to the skillet, cook for 8-10 minutes until browned, then stir in cumin, cinnamon, and tomato paste, followed by harissa paste and stock for 10 minutes.
  5. Remove eggplants from the oven, scoop out some flesh, chop it, and mix into the beef filling.
  6. Stuff the eggplant halves with the beef mixture, place back on the baking sheet, reduce oven temperature to 180°C (350°F), and bake for an additional 10 minutes.
  7. Serve with a drizzle of yogurt and a sprinkle of parsley on top.

Nutrition

Serving: 1stuffed eggplantCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 7gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 3 months.

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