Exquisite Moroccan Vegan Stuffed Eggplant Delight

Allergens

Nuts (pine nuts)

Ingredients

• 4 medium
• sized eggplants
• 1 cup chopped tomatoes
• 1/2 cup chopped onions
• 1/4 cup olive oil
• 1/4 cup chopped cilantro
• 1/4 cup chopped parsley
• 1/4 cup raisins
• 1/4 cup pine nuts
• 1/4 cup breadcrumbs
• 2 cloves minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Slice eggplants lengthwise, keeping them intact at the base. Use a spoon to scoop out the insides, leaving a 1/2 inch shell. In a pan, heat olive oil over medium heat and sauté onions until translucent. Add garlic, cumin, and coriander, and cook for another minute. Stir in chopped tomatoes, raisins, pine nuts, breadcrumbs, salt, pepper, and half of the cilantro and parsley. Cook for 5 minutes until ingredients are well combined. Spoon the mixture into the eggplant shells, filling them completely. Place stuffed eggplants in a baking dish, add water to the bottom of the dish, and cover with foil. Bake for 40 minutes, then remove foil and bake an additional 10 minutes until golden brown.

Chef’s Insight

This recipe highlights the unique blend of sweet and savory flavors found in Moroccan cuisine, as well as the perfect harmony between textures.

Notes

This dish pairs well with a side of couscous or a fresh green salad.