This Moroccan stuffed aubergine is packed with flavour, high in protein, and easy to throw together.

WHY THIS RECIPE IS GREAT

This recipe is ideal if you want something filling without blowing your calories for the day. Aubergine works perfectly as a base, soaking up all the flavour from the spiced beef mince. The mix of cumin, coriander, paprika and cinnamon gives that warm Moroccan taste without needing loads of extra sauces.

Most of the work is just roasting the aubergine, so you can prep the mince while that’s happening. The end result feels like proper comfort food but still lands you a good balance of protein, fats and carbs.

You can also prep these ahead of time and store them for lunch the next day. They reheat well and taste even better after the spices have settled.

INGREDIENTS IN MOROCCAN STUFFED AUBERGINE

AUBERGINES

Halved, roasted until soft, then scooped out slightly to hold the mince filling. They act like a natural bowl.

BEEF MINCE

Use lean beef mince to keep the protein high and the fats under control. It carries the Moroccan spices really well.

MOROCCAN SPICES

Cumin, coriander, paprika and cinnamon. This combo is what gives the mince its rich flavour.

ONION AND GARLIC

The usual base to start everything off. Sweated down for depth.

CHOPPED TOMATOES

They add body to the filling and keep it from being too dry.

INGREDIENT LIST AND MACRONUTRIENT BREAKDOWN

The breakdown below is for one serving.

• 2 aubergines (400g)
• 200g 5% fat beef mince
• 50g onion
• 2 cloves garlic (6g)
• 200g chopped tomatoes (canned)
• 1 tsp cumin (2g)
• 1 tsp coriander (2g)
• 1 tsp paprika (2g)
• ½ tsp cinnamon (1g)
• 1 tbsp extra virgin olive oil (15g)
• 10g fresh parsley (for garnish)

HOW TO MAKE MOROCCAN STUFFED AUBERGINE

1. Start by slicing the aubergines in half lengthways. Score the flesh with a knife and rub with half the olive oil. Roast at 200°C for around 25 minutes until soft.
2. While the aubergines are roasting, heat the rest of the olive oil in a large pan. Add the diced onion and garlic. Cook for around 5 minutes until softened.
3. Add the beef mince to the pan. Break it up with a spoon and season with salt. Cook until browned.
4. Stir in the cumin, coriander, paprika and cinnamon. Fry for 2 minutes to toast the spices.
5. Pour in the chopped tomatoes. Reduce the heat and simmer for 10 minutes until the mixture thickens slightly.
6. Once the aubergines are cooked, scoop out a little of the middle to create space for the filling. Spoon the beef mixture evenly into each half.
7. Top with fresh parsley and serve hot.

TIPS AND TRICKS FOR THE BEST RESULTS

Choose aubergines that are medium-sized. Smaller ones don’t hold much filling, and huge ones take ages to roast.

Don’t skip roasting the aubergine before stuffing. It makes the flesh creamy and gives the best texture.

Toast the spices in the pan for a couple of minutes before adding the tomatoes. This brings out a stronger flavour.

If you want extra protein and fibre, add 100g drained chickpeas to the mince mixture while it simmers.

WHAT TO SERVE WITH MOROCCAN STUFFED AUBERGINE

You can take this in a few directions. A spoonful of Greek yogurt on top works brilliantly. Add some pomegranate seeds for sweetness and pine nuts for crunch.

For a more filling plate, serve with fluffy couscous or warm pitta bread. A fresh side salad balances the richness and keeps the meal light.

As with all of our recipes, please use this as inspiration and customise to your taste and fitness goals. The calories and macronutrient content of this recipe can be easily adapted by manipulating the amount of certain ingredients used.