Stuffed Eggplant with Moroccan Spices and Garlicky Yogurt Sauce

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 60 MINS

Recipe Image

This dish it’s a perfect entrée to serve as summer nights get shorter and as fall approaches. The earthy eggplant mixes well with the warm Moroccan spices and the cool yogurt sauce is a perfect compliment.

INGREDIENTS

• 2 medium eggplants
• 3/4 cup olive oil, divided plus more for drizzling
• 1 medium white onions, sliced thin
• 1 small red bell pepper, diced
• 2 garlic cloves, minced
• 1 heaping teaspoon ground cumin
• 1 teaspoon hot paprika
• 1/2 teaspoon kosher salt and freshly ground pepper
• 1/4 cup parsley plus 1 tablespoon, stems removed and finely chopped

Yogurt sauce:
• 1/2 cup Greek yogurt
• 3 tablespoons fresh lemon juice
• 1 tablespoon fresh dill, chopped fine
• 1 clove garlic, minced
• 3 Tablespoons olive oil

INSTRUCTIONS

For the sauce:
1. In a small bowl, Mix the first 4 ingredients together and then whisk in the olive oil. Set aside to use or refrigerate to use later.

For the eggplant:
2. Cut the eggplant in half lengthwise.
3. Make three large cuts into each side of the eggplant. Be careful not to cut into the skin.
4. Sprinkle each side with sea salt and freshly ground pepper. Drizzle each side with 2 tablespoons of olive oil. Be sure the olive oil gets absorbed and into the cuts.
5. Roast the eggplant, cut side up, until tender, about 30 to 40 minutes.
6. While the eggplant roasts, prepare the stuffing. In a large pan over medium heat, add the remaining olive oil and the onions and cook until soft and lightly caramelized about 20 to 25 minutes.
7. Add the bell pepper, garlic, cumin, hot paprika and sprinkle with sea salt and pepper.
8. Cover the pan and cook until the peppers have softened about 7-10 minutes more.
9. When the peppers are soft, uncover and add the parsley.
10. Turn heat off and let the mixture rest.
11. When the eggplant is very soft, remove from oven take a spoon and scrape and turn the inside of the eggplant exposing the soft pulp.
12. Add a quarter of the filling to each eggplant and mix in, the best you can, with the eggplant. Cover with foil and put back into the oven and roast for an additional 15 to 20 minutes more.
13. Remove from oven, uncover and let cool. Transfer to a platter, just before serving, sprinkle with remaining parsley and a drizzle of olive oil.
14. Serve the garlicky yogurt sauce along side and a generous scoop of fluffy basmati rice.

NOTES

Serve with basmati rice.
Be sure to preheat the oven to 400 degrees before starting.
I double the recipe and freeze 1/2 to use later in the month.

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