Easy Moroccan Stuffed Eggplant with Beef or Lamb

Step 1: Preheat the oven to 180°C/350°F (160°C fan).

Step 2: Cut the eggplants in half, then score the flesh with 2.5 cm/1-inch diamonds. Rub the surface with the salt, working some into the slits. Place the halves face down in a colander and leave for 30 minutes. Gently squeeze them like a sponge to remove excess water, then pat the surface dry.

Tip: Sweating the eggplant is recommended but can be skipped. To skip it, cut two 3 cm/1-inch slits in the skin so water can escape during roasting; allow an extra 5 to 10 minutes in the oven.

Step 3: Mix the chermoula spice blend in a bowl. Measure out 3 teaspoons for the meat and set aside. Add the olive oil and lemon juice to the remaining spice mix and stir into a paste.

Step 4: Place the eggplant on a baking tray and spread the spice paste over the surface. Roast for 45 minutes, until softened.

Step 5: Heat the oil in a nonstick skillet over medium-high heat. Cook the onion and garlic for 1 minute. Turn the heat to high, add the lamb or beef, and cook, breaking it up as you go, until no red remains. Add the reserved spices and salt and cook for 1 minute. Add the tomato paste and cook for 1 minute. Stir in the water and cook for 1 minute, until the mixture is juicy but not watery.

Step 6: Top the eggplant with the beef or lamb. Sprinkle with coriander, add dollops of yogurt, and scatter over the pine nuts. Finish with an extra drizzle of extra virgin olive oil, if desired.