Mahshi Betengan (Stuffed Eggplant)


– The Stuffing:

  • 4 chopped onions
  • 4 chopped tomatoes
  • ½ cup short grain rice
  • Parsley, chopped
  • Dill, chopped
  • Corriander, chopped
  • 1 cup vegetable, chicken or beef broth
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cardamom
  • 3 tbsp vegetable oil
  • 1 tbsp tomato paste
  • Salt and pepper to taste
  • 1 kg eggplants
  • ¼ tsp salt


Preparing the egglpant:

  • Hollow out the eggplants after washing it.
  • Sprinkle eggplants with salt and leave it aside in a tub of water.

Step 1

Mix the ingredients of the stuffing together then add the seasoning.

Step 2

Start stuffing the eggplants with the rice stuffing and fill them 3/4 of the way through.

Step 3

Add each stuffed eggplant in a deep pot standing, open side facing up.

Step 4

Stuff the remaining eggplants add them to the pot.

Step 5

Add the broth around the eggplants until it fills about 1/4 of the pot.

Step 6

Bring the pot to a boil on medium-high heat then let it simmer for 5 minutes.

Step 7

Lower the heat, cover, and let it cook for 20 minutes.

Step 8

Served with salad and a choice of protein.

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