Fragrant and filling Moroccan stuffed aubergines (eggplant) use only vegan ingredients to create a hearty, healthy and delicious plant-based main dish. Bursting with richly flavoured onions and mushrooms, protein-rich tofu, and a warming blend of traditional North African spices.
Ready to impress your family and friends with a delicious Moroccan-style vegan dish? You’re sure to enjoy these scrumptious stuffed aubergines (eggplant), with their rich and fragrant filling of lightly spiced tofu, mushrooms and caramelised onions.
Get ready to dazzle your taste buds with this delectable dish!
Jewish history of Moroccan stuffed aubergines
Stuffed aubergines (eggplant) are a significant and traditional dish in Moroccan Jewish cuisine, and Sephardic cuisine generally, with a history tracing back to medieval Spain. This dish is often prepared for Shabbat and other special occasions and family meals.
Aubergines have a central place in Sephardic Jewish culinary traditions, and are prepared in numerous different ways. These delicious and versatile vegetables (actually a large berry!) were enthusiastically adopted by the Jewish population, when surrounding Christians were more hesitant. This may have lead to aubergine’s historical nickname of “Jew’s apple”!
Variations of stuffed aubergines were popular in Moroccan Jewish households. Cooks used aromatic seasonings such as cumin, paprika and cinnamon as well as spice blends like baharat or ras-el-hanout. Stuffings usually contained ground lamb or other meats for Shabbat and festivals. For ‘everyday’ meals, vegetables and cheeses, sometimes bound with breadcrumbs, would be used.
Making Moroccan style stuffed aubergines (eggplant) vegan
My recipe for vegan Moroccan stuffed aubergines emulates the fragrant and filling ‘special’ recipes used on Shabbat and festivals. While I’ve cooked the meaty version in the past, this recipe uses only vegan ingredients to create a hearty, healthy and delicious plant-based main dish.
These vegan Moroccan stuffed aubergines are bursting with a richly flavoured filling. Made with caramelised onions, savoury mushrooms, and protein-rich tofu, it’s cooked in luscious olive oil and a gorgeous warming blend of North African spices for maximum flavour.
Health benefits of Moroccan style stuffed aubergines
These Moroccan stuffed aubergines are a terrific choice as part of a balanced and healthy diet. Aubergines (also sometimes known as eggplants) are high in dietary fibre, and packed with vitamins, minerals, and antioxidants. In addition, mushrooms are a great source of vitamins, protein and fibre.
The tofu is high in protein, which is essential for growth, repair, and maintaining a healthy body. Olive oil adds healthy fats and aids absorption of nutrients such as vitamins A, D and E.
The generous dose of different spices brings numerous phytochemicals. Many of these have antioxidant properties that help fight inflammation and protect cells from damage. Certain spices are also known for particular health-boosting effects. For instance ginger and cumin aid digestion, cayenne has anti-bacterial properties, and coriander may help to lower blood pressure.
Overall, this flavourful and wholesome meal is both a delicious and nourishing experience.
How to choose the best aubergines
When selecting your aubergines, try to choose ones that are firm to the touch, with a smooth and shiny skin. Aubergines should feel heavy for their size, as this indicates they are fresh and full of moisture. Avoid aubergines that are wrinkled or have soft spots, as these will be older and of lower quality.
I usually opt for smaller to medium-sized aubergines for this recipe, to create more smaller servings which makes it easier to portion. Half of a large aubergine can be overwhelming as a single serving, whereas one smaller one plus the option of seconds seems more manageable. Providing smaller servings and offering second helpings is also a good way to avoid food waste and encourage healthier eating habits.
Ingredients in Moroccan style stuffed aubergines
These delicious stuffed aubergines come together from some basic ingredients including vegetables, spices and tofu. To make them yourself you will need:
- Aubergines! – Choose one smallish aubergine per person, or an equivalent amount of larger aubergines.
- Olive oil – for brushing over the aubergines before roasting, and cooking the filling.
- Onions and garlic – to add depth and savour to the filling mixture.
- Mushrooms – I like to use chestnut or shiitake mushrooms for their delicious flavour and robust texture. However you can use whichever kind of mushrooms you prefer.
- Tofu – choose a firm tofu and squeeze out as much liquid as possible.
- Soy sauce or tamari – to give a depth of flavour to the tofu.
- Spices – I used a Moroccan inspired blend of spices, specifically paprika, coriander, cumin, ginger, cinnamon, turmeric, allspice, black pepper, and cayenne. However if you’re in a hurry you can substitute a ready-made North African spice blend such as ras-el-hanout instead.
- Tomato puree – to help bind the filling and add another layer of richness.
- Fresh herbs and toasted pine nuts to garnish.
The perfect Moroccan seasoning blend
This recipe uses a seasoning blend that captures the aromas and flavours of traditional Moroccan cooking. By using this delicious combination of spices, you’ll be able to infuse your dish with rich and complex flavours that will transport your taste buds to the streets of Marrakech!
This delicious seasoning blend will enhance the overall taste of your stuffed aubergines and also bring out the unique and vibrant flavours of Moroccan cooking. You can double the quantities and save the extra in a jar to use in other dishes. Try mixing with some olive oil for a quick dip for bread, or add to salad dressings, sauces or shakshuka for a punch of flavour.
How to make Moroccan style stuffed aubergines
First, prepare the spice blend by combining all of the spices. You will need this to season the aubergine ‘shells’ and also to flavour the stuffing.
Next, halve the aubergines lengthwise and score the cut sides in a lattice pattern. Brush with olive oil and dust with the prepared spices. Drizzle with more oil and roast the aubergine halves for around 20-30 minutes while you prepare the filling.
To prepare the stuffing mixture for your Moroccan style stuffed aubergines, begin by sautéing diced onions and garlic in olive oil until they are soft and translucent. Tip the mixture into a bowl.
Add a little more oil to the pan, and add the grated tofu. Cook for several minutes, add in the chopped mushrooms, and cook until the liquid has been driven off. Return the onions and garlic to the pan with the remaining spices and cook, stirring for a few minutes. Add the tomato puree and a little water and mix well to combine. Make sure to scrape up any bits that have stuck to the bottom of the pan.
Remove the aubergines from the oven. Use the back of a spoon to press down on each one to create an indentation. Spoon the prepared filling into these indents, dividing it between the roasted aubergine halves. Drizzle over any remaining olive oil, cover the dish with foil, and bake the stuffed aubergines for a further 20 minutes.
When ready to serve, sprinkle over some chopped parsley or mint, and a handful of toasted pine nuts.
Tips for serving and presentation
These wonderful stuffed aubergines (eggplant) make a fantastic vegan centrepiece. They’re hearty and delicious enough to be the star of any meal. Topped with a sprinkle of chopped fresh herbs and pine nuts, they look gorgeous and are sure to impress family and friends.
I like to serve them with rice or couscous, and a chopped vegetable salad. Other side dishes that sit well alongside these stuffed aubergines include Moroccan carrot salad, baked mujadarra, tabbouleh salad with freekeh, or roasted vegetable rice pilaf.
You can also drizzle some tangy yogurt or creamy tahini sauce over the dish to complement the rich flavours of the roasted aubergines. Get ready to savour every bite of these perfectly seasoned Moroccan delights!
A Vegan Delight – Moroccan style stuffed aubergines
When you cook these Moroccan style stuffed aubergines, you not only create a flavourful and healthy dish, you also embrace a piece of Jewish culinary tradition. By choosing the best aubergines, preparing the perfect stuffing, and blending the warming, fragrant spices, you can impress your family and friends with a delicious North African experience. Give it a go and try this dish today!
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📖 Recipe
Vegan Moroccan style stuffed aubergines (eggplant)
Ingredients
Spice mixture (see notes)
- 1½ teaspoon paprika
- 1½ teaspoon ground coriander
- 1½ teaspoon ground cumin
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon turmeric
- ½ teaspoon allspice powder
- ¼ teaspoon ground black pepper
- 1 pinch cayenne or hot chilli powder (optional)
- ½ teaspoon salt
For the aubergines
- 3 medium aubergines (eggplant)
- 1-2 tablespoon extra virgin olive oil
For the filling
- 1 medium onion
- 2 cloves garlic
- 2 tablespoon extra virgin olive oil
- 250 g tofu
- 1 tablespoon soya sauce or tamari
- 150 g shiitake or chestnut mushrooms (or a mixture)
- 3 tablespoon tomato puree
- 75 ml water
To garnish
- 2-3 tablespoon chopped fresh parsley, coriander or mint
- 2 tablespoon toasted pine nuts
- lemon wedges for squeezing
Instructions
- 1½ tsp paprika, 1½ tsp ground coriander, 1½ tsp ground cumin, ½ tsp ground ginger, ½ tsp ground cinnamon, ½ tsp turmeric, ½ tsp allspice powder, ¼ tsp ground black pepper, 1 pinch cayenne or hot chilli powder (optional), ½ tsp saltFirst, make the spice mixture. Combine all the spices and the salt in a small bowl and set aside.
- 3 medium aubergines (eggplant), 1-2 tbsp extra virgin olive oilPreheat the oven to 180℃ (350℉).Cut the aubergines in half lengthwise and score a 1cm (½inch) crosshatch pattern on the cut surface. Place the aubergines cut side up in a large baking dish. Brush generously with olive oil and sprinkle over about half of the spice mix. Try to get the oil and spices into the cuts in the aubergine – I do this by rubbing with the back of a teaspoon.
- Drizzle over a little more oil, and cook the aubergines in the oven for around 20-25 minutes.
- 1 medium onion, 2 cloves garlic, 2 tbsp extra virgin olive oilMeanwhile, prepare the filling. Finely dice the onion and crush the garlic. Heat 1 tablespoon of the olive oil in a large skillet over a medium high heat, and cook the onion and garlic until softened and turning golden brown.
- 250 g (8 ⅚ oz) tofu, 1 tbsp soya sauce or tamari, 150 g (5 2/7 oz) shiitake or chestnut mushrooms (or a mixture)While the onions are cooking, grate the tofu into a bowl and mix with the soy sauce or tamari. Chop the mushrooms finely and set aside.
- Tip the cooked onions and garlic out of the pan. Add the remaining 1 tablespoon oil and tip in the grated tofu and soy sauce. Turn the heat up slightly and cook, stirring for about 5 minutes. Add the chopped mushrooms and continue to cook until the mushrooms are soft.
- 3 tbsp tomato puree, 75 ml (⅓ cups) waterReturn the onions and garlic to the pan, together with the remaining spice mix, the tomato puree and the water. Mix everything well and scrape up any bits that have stuck to the bottom of the pan. Reduce the heat, cover, and simmer for 2-3 minutes.
- Remove the aubergines from the oven. Use the back of a spoon to press down an indentation into the scored surface of each aubergine half. Divide the prepared filling between the aubergines, and cover the dish with foil.
- 2-3 tbsp chopped fresh parsley, coriander or mint, 2 tbsp toasted pine nuts, lemon wedges for squeezingReturn to the oven for 20-30 minutes at 180℃ (350℉).Serve the aubergines hot from the oven, with fresh herbs and toasted pine nuts scattered over, and wedges of lemon for squeezing.
Notes
Nutrition
More delicious recipes using aubergines (eggplant)
If you enjoyed these tasty stuffed aubergines, why not also try:
- Aubergine shakshuka
- Caramelised onion and aubergine dip
- Aubergine and ricotta lasagne
- Hasselback aubergine with pesto, tomato and mozarella
Moroccan stuffed aubergine FAQs
This recipe for vegan stuffed aubergines draws on traditional Moroccan recipes and spices to create a delicious plant-based version of a classic North African dish. The flavours and techniques used are all beloved of generations of Moroccan cooks, and this recipe pays homage to that culinary history, while updating the recipe to be suitable for vegan diners.
These delicious stuffed aubergines are naturally vegan, so they are suitable for vegans and vegetarians. If you use tamari rather than soy sauce, it is also suitable for celiacs and those with a gluten intolerance. These vegan aubergines are also free from nuts and sesame if you leave off the optional garnishes.
Tofu, a key ingredients in the filling, is made with soya, so this dish is not suitable for people with a soya allergy.
Yes! You can prepare and stuff the aubergines, then cover with foil and refrigerate for up to 24 hours. When ready to continue, transfer the dish to a preheated oven and bake for 30-40 minutes until the aubergines are piping hot throughout.
I like to serve these delicious stuffed aubergines with rice or couscous, and some dressed leaves or a simple chopped vegetables salad.
Other dishes that go well with these tasty aubergines include Moroccan carrot salad, baked mujadarra, tabbouleh salad with freekeh, or roasted vegetable rice pilaf.
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