There's a Moroccan spot by my house that makes a great stuffed eggplant. I think theirs is baked in a pan with tomato sauce on the bottom but I wanted to do a grill version. Here's my take:
Cut a long, cylindrical eggplant in half and scoop out the middle, leaving a 1/2" of flesh on each side. Put the scooped out flesh in boiling water and cook for 10 minutes. Set up grill for indirect heat 350-450 degrees.
In the meantime, sauté a pound of ground lamb in a skillet with a little olive oil. Once mostly browned, add diced onion. Cook until onion is soft, then add tomato paste, a little red wine, salt and pepper, and ras al hanout (translates to "top of the shelf" it's a blend of a bunch of spices). Stir to combine and reduce heat. Lamb should be in a thick reddish orange sauce.
Drain your boiled eggplant and finely chop, stir into lamb mixture. Spoon generously into hollowed eggplant halves.
I chose to split the baskets with a drip pan in the middle. I put 5 unlit Stubbs briqs in each basket and split a full mini chimney between them.
Cook until eggplant is tender and meat is browned on top
At this point I added some mozzarella cheese because I had it and I like cheese, but it's not really Moroccan.
Off the grill
And plated with some salad that had green onion, carrot, and red onion with a homemade lemon juice, olive oil, and garlic dressing with a touch of agave nectar to cut the tartness of the lemons.
Thanks for looking!
Topic: Eggplant stuffed with Moroccan lamb (Read 2569 times)