Harissa Beef Stuffed Eggplant Recipe
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.
- 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)
Instructions
- Preheat the Oven:
Preheat your oven to 220°C (440°F). - 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. - 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. - 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. - 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. - 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. - 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.
