The most delicious Arabic food

Egyptian stuffed eggplant (Batenjan Mahshi) is a delicious dish where small eggplants are hollowed out and filled with a flavorful rice and herb mixture, then cooked in a rich tomato sauce. Here’s how to make it:

Ingredients:

For the Eggplants & Stuffing:

• 10-12 small eggplants (black or white variety, preferably small and tender)
• 1 cup short-grain rice (washed and drained)
• ½ cup minced parsley
• ½ cup minced dill (optional)
• ½ cup minced cilantro (optional)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium tomato, finely diced
• 2 tbsp tomato paste
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cinnamon (optional)
• ½ tsp allspice (optional)
• 2 tbsp olive oil or melted butter

For the Tomato Sauce:

• 2 cups tomato puree (or blended fresh tomatoes)
• 1 tbsp tomato paste
• 2 cups water or vegetable/chicken broth
• 1 tbsp butter or olive oil
• 1 garlic clove, minced
• Salt & black pepper to taste
• ½ tsp sugar (optional, to balance acidity)

Instructions Egyptian stuffed eggplant:

1. Prepare the Eggplants:

• Wash the eggplants and remove the green tops.
• Using a corer or small knife, carefully hollow out the inside of each eggplant, leaving a thin layer of flesh. Be careful not to puncture the sides or bottom.

2. Prepare the Stuffing:

• In a bowl, mix the rice, chopped herbs, onion, garlic, diced tomato, tomato paste, salt, pepper, cinnamon, allspice, and olive oil/butter.
• Stir well until everything is combined.

3. Stuff the Eggplants:

• Fill each eggplant about ¾ full with the rice mixture (do not overfill, as the rice will expand when cooking).

4. Prepare the Tomato Sauce:

• In a large pot, heat the butter or oil and sauté the minced garlic for 30 seconds.
• Add the tomato puree, tomato paste, water/broth, salt, black pepper, and sugar.
• Bring to a simmer for 5 minutes.

5. Cook the Stuffed Eggplants:

• Gently place the stuffed eggplants in the pot with the tomato sauce, arranging them snugly so they don’t tip over.
• The sauce should almost cover the eggplants; add more water if needed.
• Bring to a boil, then reduce heat to low, cover, and let simmer for about 35-45 minutes, or until the rice inside is fully cooked and the eggplants are tender.

6. Serve & Enjoy :

• Carefully remove the stuffed eggplants from the pot and arrange them on a serving dish.
• Spoon extra sauce over them.
• Serve warm with yogurt or Egyptian salad (Salata Baladi)!

Variations Egyptian stuffed eggplant:

• Meat version: Add ½ cup ground beef or lamb, browned with onions and spices, to the rice mixture.
• Spicy version: Add ½ tsp chili flakes to the stuffing for extra heat.