Musaqaa-Filled Eggplant

Turn ordinary eggplant into a gourmet delight! Indulge in Musaqa'a-Filled Eggplant for a delicious twist.

avatar Goody Kitchen

Recipe by: Goody Kitchen

  • 6 Persons
  • 45 Minutes
  • Easy Recipe

Serving Size

  • 1

    Preheat the oven to 180C. Slice the eggplant in half lengthways. Arrange in deep-side roasting dish, drizzle with oil and season with salt and pepper. Lay cut-side up and bake for 30 minutes, or until the eggplant is tender. Cool.

  • 2

    Meanwhile, make the filling. Set a large saucepan with the 2 tbsp oil over a medium-high heat. Cook the onion for 4-6 minutes or until translucent. Stir in the chili, ginger and garlic then cook until fragrant.

  • 3

    Add the beef mince and fry for 3-4 minutes until it starts to brown. Stir in the chili powder, coriander and black pepper, add ½ cup water then cover the pan with a lid. Simmer for 6-8 minutes until the liquid thickens.

  • 4

    Add the garam masala and lemon juice then tip into a large bowl. Cool slightly.Mix the meat really well with the tomato, spring onion, coriander and egg.

  • 5

    Remove the eggplant from the dish and spread the marinara sauce on the bottom of the dish. Use a spoon to scoop out the pulp from the eggplant, leaving 1cm border. Put the pulp in a bowl. Fill the cavity of the eggplant with the meat mixture and bake for 15 minutes.

  • 6

    While the eggplant bakes, mix the pulp with the lemon juice, yogurt, vinegar, garlic and spices.

  • 7

    Serve the eggplant in the dish, drizzling with the yogurt mixture and garnishing with the feta and pine nuts.