Mahshi Btengan (Stuffed Eggplant) Recipe
Betengan, also written batinjan, is the Egyptian word for aubergine.
Mahshi Btengan (Stuffed Eggplant)
OfRecipesEgypt's number one mahshi dish is Btengan (eggplant). This is a must-try dish from the Egyptian cuisine.
PREP TIME
30 mins
COOK TIME
25 mins
SERVINGS
6 servings
CALORIES
408 kcal
- 2 large onions, chopped
-
1
liter of blended tomato juice
-
.5
cup
short grain rice
-
A bunch fresh parsley, chopped
-
A bunch fresh dill, chopped
-
A bunch fresh coriander, chopped
-
1
tsp
cumin
-
1
tsp
fine coriander seeds
-
1
tsp
salt
-
1
tsp
black pepper
-
3
tbsp
olive oil
-
1
tbsp
sugar
-
1
tbsp
harissa, optional
-
1
kilo
long, stuffing eggplants
-
0.25
tsp
salt
- Preparing the eggplant:
- Hollow out the eggplant after washing it.
- Sprinkle eggplant with the quarter tsp salt and leave it aside in a tub of water. - Mix the ingredients of the stuffing together then add the seasoning.
- Start stuffing the eggplant with the rice stuffing and fill them 3/4 of the way through.
- Add each stuffed eggplant in a deep pot standing, open side facing up.
- Stuff the remaining eggplant add them to the pot.
- Strain the liquid of the stuffing into the pot until it fills around ¼ of the way.
- Bring the pot to a boil on medium-high heat then let it simmer for 5 minutes.
- Lower the heat, cover, and let it cook for 20 minutes.
- Served with salad and a choice of protein.
KEYWORD
mahshi btengan ,stuffed eggplant
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2 Reviews
MoonJan 04, 2024
Its was pretty good
Ava CollinsJul 15, 2026
Tender eggplant and savory filling make this a hearty, traditional recipe worth serving often