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.
Cook time 30 min
Prep time 15 min
Ingredients:
1 tbsp olive oil24 oz ground beef (80/20%)
1/2 cup spice mix
1 can canned tomatoes
1.50 cups beef broth
1/3 can canned chickpeas
4 tomatoes
1 eggplant
2 cups grated parmesan cheese
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.
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 per serving
8 ServingsCalories 360kcal
Protein 24g
Carbohydrates 15g
Fiber 4.67g
Sugar 6g
Fat 24g
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