Harissa Beef Stuffed Eggplant Recipe

This Harissa Beef Stuffed Eggplant is a savory and comforting dish that beautifully blends the flavors of a seasonal summer vegetable with the warming spices of autumn. The creamy texture of the roasted eggplant, paired with a spiced beef filling featuring harissa paste, makes for an exciting and flavorful meal. Perfect for a cozy dinner, this recipe offers a balance of rich spices, savory beef, and tender eggplant.

Why You’ll Love This Recipe

The harissa beef filling adds bold flavors with its cumin, cinnamon, and harissa paste, which create a mouthwatering combination. Roasting the eggplant allows the flesh to become soft and scoopable, making it the perfect vessel for this delicious filling. A dollop of plain yogurt and a sprinkle of fresh parsley on top adds a creamy contrast to the spiced beef. This dish is perfect for those looking for a hearty yet healthy meal that’s quick and easy to prepare, with just the right amount of warmth and spice.

Ingredients (Serves 4)

• 2 medium eggplants

• 2 tbsp olive oil, divided

• 1 onion, chopped

• 3 cloves garlic, minced

• 450g / 1 lb extra lean ground beef

• 1 tbsp cumin

• 1/4 tsp cinnamon

• 2 tbsp tomato paste

• 1-2 tbsp harissa paste (adjust for desired spiciness)

• 125ml / 1/2 cup stock or water

• Salt, to taste

• 125g / 1/2 cup plain yogurt

• 1 tbsp parsley, chopped (for garnish)

Directions

1. Preheat the Oven:
   Preheat your oven to 220°C (440°F).

2. Prepare the Eggplant:
   Cut the eggplants lengthways through the stalk. Score the insides with a sharp knife and brush them with 1 tsp of olive oil. Sprinkle with salt and place them on a baking sheet cut-side up. Roast in the oven for 30 minutes, or until the flesh is golden and easily scoopable.

3. Prepare the Beef Filling:
   While the eggplant is roasting, heat 1 tbsp of olive oil in a large pan over low heat. Add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute, ensuring the garlic doesn’t brown. Add the ground beef and cook, breaking it apart, until browned.

4. Add Spices and Simmer:
   Stir in the cumin, cinnamon, and tomato paste. Add 1-2 tbsp of harissa paste, depending on your desired spice level. Pour in the stock or water and season with salt to taste. Bring to a boil, then reduce the heat and simmer for about 10 minutes, allowing most of the liquid to cook off, but ensuring the mixture is still moist.

5. Stuff the Eggplant:
   Once the eggplants are done, allow them to cool slightly. Scoop out the flesh, cutting along the edges while leaving about a 2 cm border to keep the shell intact. Chop the eggplant flesh and stir it into the beef mixture.

6. Assemble and Bake:
   Stuff the eggplant shells with the beef mixture and place them in the oven at 180°C (350°F) for 10 minutes.

7. Finish and Serve:
   Remove the stuffed eggplants from the oven when piping hot. Drizzle with plain yogurt and garnish with chopped parsley before serving. For added flavor, you can serve the dish with extra yogurt sauce and a swirl of harissa paste. If your harissa paste is too thick, simply thin it out with a little water.

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4

Nutrition (Per Serving)

• Calories: 325 kcal

• Carbohydrates: 21g

• Protein: 29g

• Fat: 15g

• Saturated Fat: 4g

• Monounsaturated Fat: 8g

• Polyunsaturated Fat: 1g

• Cholesterol: 74mg

• Sodium: 795mg

• Potassium: 1142mg

• Fiber: 8g

• Sugar: 12g

• Vitamin A: 336 IU

• Vitamin C: 12mg

• Calcium: 101mg

• Iron: 5mg

Notes

• The spiciness of the harissa can vary, so feel free to adjust the amount based on your heat tolerance.

• You can use any type of harissa paste you prefer, as each type will have its own unique flavor and spice level.

• For a dairy-free version, skip the yogurt or use a plant-based alternative.

Conclusion

This Harissa Beef Stuffed Eggplant is the perfect balance of hearty, spiced beef and tender, roasted eggplant. The combination of cumin, cinnamon, and harissa creates a warm, aromatic filling, while the cool yogurt and parsley garnish provide a refreshing contrast. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this recipe is sure to be a crowd-pleaser. Enjoy the flavors of autumn with this easy, flavorful, and nutritious dish!

Harissa Beef Stuffed Eggplant Recipe

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Harissa Beef Stuffed Eggplant is a savory, comforting dish featuring tender roasted eggplant filled with a spiced beef mixture. Infused with cumin, cinnamon, and harissa paste, this dish offers a perfect blend of bold and warming flavors. Topped with creamy yogurt and fresh parsley, this recipe is perfect for a hearty, healthy meal that’s quick and easy to prepare.

• Author: Chef Sarah
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: beeef
• Method: Roasting
• Cuisine: Mediterranean

Ingredients

For the Stuffed Eggplant:

2 medium eggplants

2 tbsp olive oil, divided

Salt, to taste

For the Beef Filling:

1 onion, chopped

3 cloves garlic, minced

450g / 1 lb extra lean ground beef

1 tbsp cumin

1/4 tsp cinnamon

2 tbsp tomato paste

1–2 tbsp harissa paste (adjust for desired spiciness)

125ml / 1/2 cup stock or water

Salt, to taste

For Topping:

125g / 1/2 cup plain yogurt

1 tbsp parsley, chopped (for garnish)

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Instructions

1. Preheat the Oven:
   Preheat your oven to 220°C (440°F).
2. Prepare the Eggplant:
   Cut the eggplants lengthways through the stalk. Score the insides with a sharp knife and brush with 1 tsp of olive oil. Sprinkle with salt and place on a baking sheet, cut-side up. Roast in the oven for 30 minutes, or until the flesh is golden and easily scoopable.
3. Prepare the Beef Filling:
   While the eggplant is roasting, heat 1 tbsp olive oil in a large pan over low heat. Add the chopped onion and cook for 5-7 minutes until softened. Add minced garlic and cook for another minute. Add ground beef and cook, breaking it apart, until browned.
4. Add Spices and Simmer:
   Stir in cumin, cinnamon, and tomato paste. Add 1-2 tbsp of harissa paste (adjust based on your preferred spice level). Pour in stock or water and season with salt. Bring to a boil, then reduce heat and simmer for about 10 minutes, until most of the liquid is absorbed but the mixture is still moist.
5. Stuff the Eggplant:
   Once the eggplants are roasted, allow them to cool slightly. Scoop out the flesh, leaving about a 2 cm border to keep the shell intact. Chop the eggplant flesh and stir it into the beef mixture.
6. Assemble and Bake:
   Stuff the eggplant shells with the beef mixture. Place the stuffed eggplants back in the oven at 180°C (350°F) for 10 minutes, or until piping hot.
7. Finish and Serve:
   Remove from the oven. Drizzle with plain yogurt and garnish with chopped parsley. Optionally, serve with extra yogurt sauce and a swirl of harissa paste for added flavor. If the harissa is too thick, thin it with a little water.

Notes

• Spiciness: Adjust the amount of harissa paste based on your heat tolerance.
• Harissa Variations: Feel free to use any type of harissa paste; each one has a different flavor and spice level.
• Dairy-Free Option: Skip the yogurt or use a plant-based alternative for a dairy-free version.