Ingredients
Eggplant – ▢2 x 250g/8oz eggplants (aubergines), ~17cm/7" long (Note 1) – ▢3/4 tsp cooking salt / kosher salt – ▢1 tbsp extra virgin olive oil – ▢1 tbsp lemon juice (or more oil)
Chermoula spice mix (Note 2) – ▢1 1/2 tsp EACH coriander, paprika – ▢1 tsp cumin – ▢3/4 tsp all spice powder
– 1/2 tsp EACH garlic powder, ginger, turmeric powder – ▢1/4 tsp cinnamon – ▢1/4 tsp cayenne pepper
Spiced beef or Lamb topping – ▢1 tbsp olive oil – ▢1 garlic clove , finely minced – ▢1/2 onion , finely chopped – ▢250g / 8oz beef or lamb mince , lean if you can (chicken, turkey, pork also ok)
– 1/2 tsp cooking/kosher salt – ▢2 tsp tomato paste (Note 3) – ▢1/4 cup water turkey, pork also ok)
To Serve – ▢Yoghurt , plain – ▢2 tbsp coriander/cilantro leaves , roughly chopped (sub parsley) – ▢2 tbsp pinenuts , toasted (Note 4)
Instructions
Preheat the oven to 180°C/350°F (160°C fan). Sweat eggplants (recommended; see Note 5 to skip) Cut eggplants in half and score with 2.5cm (1") diamonds.
Rub salt into the surface, including the slits. Place face down in a colander and let sit for 30 minutes. Squeeze gently like a sponge to remove excess water, then pat the surface dry.
In a mixing dish, combine the ingredients for the Chermoula spice mixture. Remove 3 tablespoons of the meat and set aside.
Mix in the remaining spice mixture, olive oil, and lemon juice to form a paste.
Roast eggplant: Place eggplant on a baking tray. Slather the spice mixture onto the surface. Roast for 45 minutes, or until tender.
Spiced topping: Heat oil in a nonstick skillet over medium-high heat. Cook the onion and garlic for one minute.
Assemble by topping the eggplant with meat or lamb. Garnish with coriander, yogurt, and pine nuts. If preferred, add an extra drizzle of extra virgin olive oil!