Moroccan Eggplant Stew

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Transport your taste buds to the vibrant streets of Morocco with this hearty Moroccan Eggplant Stew. Brimming with exotic spices and wholesome ingredients, this dish is perfect for a flavorful family dinner. Get ready to savor the rich, aromatic flavors that make this stew a true culinary delight.

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Moroccan Eggplant Stew

Calories: 569 kcal/serving
Servings: 4
Cooking Time: 1 hour 30 minutes
Protein/Fat/Carbs: 30.8 g/32.3 g/38.8 g

Ingredients for 4 servings:

  • Large tomatoes – 2
  • Tomatoes in juice – 28 oz (800 g)
  • Raisins – 3 tablespoons (45 g)
  • Ground cinnamon – 1 teaspoon (5 g)
  • Large eggplants – 2
  • Ground beef – 1.1 lbs (500 g)
  • Celery stalk – 1
  • Salt
  • Ground cumin – 1 teaspoon (5 g)
  • Vegetable oil – 4 tablespoons (60 ml)
  • Onion – 1
  • Ground coriander – 1 teaspoon (5 g)
  • Carrot – 1
  • Milk – 1 cup (240 ml)


Prepare the Vegetables:

Peel and finely chop the onion, carrot, and celery. Heat 2 tablespoons (30 ml) of oil in a skillet and sauté the vegetables, stirring occasionally, for 5 minutes.


Cook the Beef:

Add the ground beef to the skillet and cook over medium heat, breaking up the lumps with a wooden spoon, for about 10 minutes. Reduce the heat and add the milk. Cook for another 2 minutes.

Moroccan Eggplant Stew


Make the Sauce:

Mash the canned tomatoes with a fork and add them to the skillet along with their juice. Bring to a boil, then cover and simmer for 1 hour. Add the raisins, cumin, coriander, cinnamon, salt, and pepper. Cook uncovered over low heat for another 15 minutes.

Moroccan Eggplant Stew

Prepare the Eggplants:

Wash the eggplants and tomatoes. Slice the eggplants lengthwise into 1 cm thick slices. Place them on an oiled (1 tablespoon, 15 ml) aluminum tray, drizzle with the remaining oil, and microwave for 3 minutes. Transfer to a plate.

Moroccan Eggplant Stew

Assemble the Stew:

In the same aluminum tray, spread half of the sauce, then layer with half of the roasted eggplants. Add the remaining sauce and the rest of the eggplants on top. Slice the fresh tomatoes into thin rounds and place them on top of the stew.

Moroccan Eggplant Stew

Moroccan Eggplant Stew

Cook the Stew:

Microwave the assembled stew for 10 minutes on full power (100%).

Moroccan Eggplant Stew

Enjoy your Moroccan Eggplant Stew, a flavorful and aromatic dish that brings a taste of Morocco to your kitchen!

Moroccan Eggplant Stew

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