Egyptian Stuffed Eggplant (Mahshi Betinjan)
Egyptian stuffed eggplant, also known as mahshi betinjan, is a flavorful and satisfying dish in Egyptian cuisine. It features eggplants that are hollowed out and stuffed with a savory filling made of rice, ground meat, herbs, and spices. The stuffed eggplants are then baked until tender and golden, resulting in a delicious and hearty meal.
Source and licence
"Egyptian Stuffed Eggplant (Mahshi Betinjan)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Egyptian_Stuffed_Eggplant_(Mahshi_Betinjan), revision 4531801), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Egyptian_Stuffed_Eggplant_(Mahshi_Betinjan)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4531801
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 6 medium-sized eggplants
- 250 grams ground beef or lamb
- 1 cup rice, rinsed
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh dill, finely chopped
- ¼ cup fresh mint, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon ground cinnamon
- Salt to taste
- Pepper to taste
- Olive oil for drizzling
Method
- Preheat the oven to 180°C (350°F).
- Wash the eggplants and cut off the stem end. Slice each eggplant in half lengthwise.
- Use a spoon to carefully hollow out the eggplant halves, leaving about a ½-inch thick shell. Set aside the hollowed-out eggplant flesh to use in the filling.
- In a mixing bowl, combine the ground beef or lamb, rinsed rice, finely chopped onion, minced garlic, fresh parsley, fresh dill, fresh mint, tomato paste, ground cumin, ground paprika, ground cinnamon, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Stuff each hollowed-out eggplant half with the meat and rice filling, packing it firmly into the shell.
- Arrange the stuffed eggplants in a baking dish, making sure they fit snugly.
- Drizzle the stuffed eggplants with olive oil to keep them moist and enhance the flavor.
- Cover the baking dish with foil and bake in the preheated oven for about 45–50 minutes, or until the eggplants are tender and the filling is cooked through.
- Once cooked, remove the foil and continue baking for an additional 10–15 minutes to allow the tops to brown slightly.
- Remove the eggplant from the oven and let them cool for a few minutes before serving.
- Serve the mahshi betinjan hot as a main course, garnished with fresh herbs if desired. It pairs well with a side of Egyptian bread, rice, or a salad.