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Moroccan Stuffed Eggplants

About the Recipe


  • 1x eggplant

  • ½ x tin tomatoes

  • ½ x onion - finely diced

  • 1 x tin legumes (any kind e.g. lentils/ kidney beans)

  • 2 cloves garlic- finely chopped

  • 1 tsp paprika

  • Pinch salt

  • Pepper


  • ¼ block parmesan


Step 1

Cut the eggplant in half lengthways and hollow out the middle- saving the insides for the Baba Ganoush recipe.

Step 2

Place a dash of oil in a frying pan and fry the eggplant on both sides on a medium heat until cooked.

Step 3

Place eggplants into a baking dish then add the onion and garlic to frying pan and cook until onion softens. Add all other ingredients (EXCLUDING PARMESAN), and simmer until most of the liquid from the tomatoes has evaporated (5-10 mins)

Step 4

Place stuffing into eggplants and sprinkle grated parmesan cheese on top. 5. Place in oven on 180 fan bake and cook until cheese melts and turns golden brown.

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