My Journey with Eggplant: From Dislike to Love

I have to be honest — I didn’t always love eggplant. Growing up, I found its texture too spongy and its flavor unappealing. But as I got older and started experimenting more in the kitchen, I discovered that eggplant is one of the most versatile vegetables out there. It soaks up flavor like a sponge, has a meaty texture, and can transform into something incredible when prepared the right way.

One of my favorite dishes to make now is Eggplant Mafrum — a classic Libyan Jewish dish where eggplant is stuffed with spiced ground meat, fried, and then simmered in a rich tomato sauce. Traditionally, it’s served with couscous, rice, or fresh challah, but since I’ve been leaning toward a low-carb, diabetic-friendly diet, I decided to serve mine over tri-colored chickpea "rice".

And let me tell you — it was worth every bit of work.

The History of Eggplant Mafrum

Mafrum originated in Libya, where the Jewish community made it a staple for Shabbat and holidays. The word mafrum loosely means "stuffed" or "filled" in Arabic, perfectly describing the dish's nature. Traditionally, potatoes, eggplants, zucchinis, onions, or bell peppers are used as the vessels, and they are filled with seasoned ground meat, fried, and then simmered in a spiced tomato sauce.

When Libyan Jews migrated to Israel in the 1950s and 60s, they brought Mafrum with them, where it became widely loved across Jewish households. Today, variations of Mafrum are enjoyed in Tunisia, Morocco, and Israel, with each family adding their unique touch to the dish.

Since I'm always looking for ways to make my favorite dishes healthier without compromising flavor, I made my version keto and diabetic-friendly, cutting out the flour and rice while enhancing the rich flavor of the dish.

Why Eggplant is Perfect for This Dish

The beauty of eggplant is that it’s incredibly forgiving. If you fry it too long, it still turns out delicious. If you roast it, it takes on a deep, smoky flavor. And if you simmer it in sauce, it soaks up every bit of flavor like a sponge.

I used Japanese eggplants for this recipe because they’re thinner, have fewer seeds, and cook faster than the large globe eggplants you typically see in the supermarket. They also hold their shape beautifully when stuffed.

If you’ve never loved eggplant before, this dish might change your mind — just like it did for me.

Why Making Mafrum is Time-Consuming — But Worth It

I won’t sugarcoat it — making Mafrum is a labor of love. You have to:

Sweat the eggplants to remove their bitterness.
Prepare the meat filling.
Stuff each eggplant slice.
Fry them until golden brown.
Simmer them in a thick tomato sauce for nearly an hour.

But every single step is worth it. The moment you cut into a tender eggplant filled with juicy, spiced meat and drizzled in that deep red sauce — you’ll forget how long it took.

The sauce thickens as it cooks, turning into a rich, velvety blanket that clings to the stuffed eggplants. And because I wanted a low-carb option, I served mine on tri-colored chickpea "rice" (which, by the way, absorbed the sauce perfectly).

How It's Traditionally Served

In Libyan and Moroccan Jewish households, Mafrum is traditionally served with:

Couscous – Perfect for soaking up the sauce.
White rice – Simple and classic.
Challah bread – Tear off a piece and scoop up the sauce.
Matbucha or Harissa – Spicy condiments that pair perfectly.

But since I was aiming for a keto and diabetic-friendly version, I skipped the carbs and went with my chickpea "rice," which was light and satisfying without any blood sugar spikes.

What Makes This Version Keto & Diabetic-Friendly

To make this dish work for my dietary needs, I made a few changes:

No flour coating: Traditionally, the stuffed eggplants are dredged in flour before frying. I skipped the flour entirely or you can use almond flour for a keto-friendly option.
Low-carb sauce: I used no-sugar-added crushed tomatoes and skipped any sugar in the sauce. I balanced the acidity with a pinch of erythritol, and it turned out amazing.
Chickpea rice: Instead of white rice, I opted for tri-colored chickpea "rice" which has fewer carbs, more fiber, and a slightly nutty taste.

The result? A dish that tastes as authentic as the traditional version — but without the carbs or sugar spikes.

Would I Make It Again?

Absolutely.

Yes, it took me a couple of hours from start to finish. Yes, I dirtied more dishes than I’d like to admit. And yes, I had to babysit the sauce to make sure it didn’t stick.

But the reward?

Tender eggplant filled with juicy, spiced meat.
A rich, velvety tomato sauce that reduced into a thick blanket of flavor.
A low-carb, diabetic-friendly dish that didn’t compromise taste.

And best of all — I finally have a newfound love for eggplant.

If you’ve never made Eggplant Mafrum before, I encourage you to give it a shot. It’s the kind of meal that makes you feel like you’re honoring your ancestors — while also treating your body with care.

Have You Made Mafrum Before?

If you’ve ever tried Mafrum — whether the traditional version or a low-carb variation — I’d love to hear how you made it. Did you use potatoes, zucchini, or bell peppers instead of eggplant? Did you add any unique spices to the meat filling?

Drop your experiences in the comments — and if you make my keto-friendly version, tag me on social media @gokoshercowboy so I can see your delicious creations!