Moroccan beef, eggplant and chickpea bake
Discover a savory Moroccan Beef, Eggplant, and Chickpea Bake recipe featuring flavorful ground beef, zesty spice mix, ripe tomatoes, nourishing chickpeas, hearty eggplant, and topped with rich grated parmesan cheese. Perfect for a wholesome dinner option that blends aromatic spices and comforting ingredients.
- 31 May 2025
- Cook time 30 min
- Prep time 15 min
- 8 Servings
- 9 Ingredients
Discover the rich and aromatic flavors of Moroccan cuisine with this delicious beef, eggplant, and chickpea bake. This hearty and healthy dish incorporates tender ground beef, nutritious vegetables, and a delightful blend of spices, making it perfect for a family dinner or a cozy night in. With the added comfort of melted parmesan cheese, this bake is sure to become a favorite in your household.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Slice the eggplant into rounds, approximately 1/4 inch thick. Set aside.
- In a large skillet, heat 1 tbsp of olive oil over medium heat.
- Add the ground beef to the skillet and cook until browned, breaking the meat apart with a spoon as it cooks, about 8-10 minutes.
- Stir in the 1/2 cup of spice mix until the beef is evenly coated.
- Add the canned tomatoes (with juice) and the beef broth.
- Stir well and bring to a simmer. Allow to cook for about 10 minutes, letting the flavors meld.
- Drain and rinse the chickpeas.
- Add 1/3 can (130g) of chickpeas to the beef mixture.
- Stir to combine, and let it cook for another 5 minutes. Remove from heat.
- In a large baking dish, layer half of the eggplant slices on the bottom.
- Spoon half of the beef mixture over the eggplant slices.
- Slice the fresh tomatoes and layer half of them over the beef mixture.
- Repeat the layers with the remaining eggplant, beef mixture, and fresh tomatoes.
- Sprinkle the grated parmesan cheese evenly over the top of the layered mixture.
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.
- Remove the bake from the oven and let it cool slightly before serving.
- Serve the Moroccan Beef, Eggplant, and Chickpea Bake warm, garnished with fresh herbs if desired.
Tips:
- Choose an 80/20 ground beef blend to ensure a good balance of flavor and moisture.
- To ensure even cooking, cut the eggplant and tomatoes into uniform slices or cubes.
- Drain and rinse the chickpeas thoroughly before adding them to the dish to reduce excess sodium.
- If you don't have a spice mix on hand, you can create your own with a combination of cumin, paprika, coriander, cinnamon, turmeric, and cayenne pepper.
- For a vegetarian version, substitute the ground beef with crumbled tofu or tempeh.
- Grate the parmesan cheese finely to ensure it melts evenly over the bake.
- Allow the bake to rest for a few minutes before serving to let the flavors meld together.
This Moroccan beef, eggplant, and chickpea bake is a simple yet impressive dish that brings the vibrant flavors of North Africa to your kitchen. Whether you're entertaining guests or just looking for a comforting meal, this recipe is a winner. Serve it hot and enjoy the medley of flavors and textures in each bite.
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 360kcal | 18% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 15g | 4% |
| Fiber 4.67g | 12% |
| Sugar 6g | 6% |
| Fat | |
| Fat 24g | 30% |
| Saturated 10g | 33% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 70mg | 13% |
| Vitamin B1 0.40mg | 33% |
| Vitamin B2 0.28mg | 21% |
| Vitamin B3 5mg | 32% |
| Vitamin B6 0.47mg | 28% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 2.12ug | 88% |
| Vitamin C 16mg | 19% |
| Vitamin E 1.12mg | 7% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 230mg | 18% |
| Copper, Cu 0.23mg | 25% |
| Iron, Fe 2.89mg | 26% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 720mg | 21% |
| Selenium, Se 22ug | 39% |
| Sodium, Na 640mg | 43% |
| Zinc, Zn 4.93mg | 45% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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