Stuffed Eggplant | Egyptian Mahshi Bitingan

Stuffed Eggplant | Egyptian Mahshi Bitingan

Mahshi bidingan, or Egyptian stuffed eggplant, is a beloved traditional dish made with tender eggplants filled with a fragrant mixture of rice, herbs, and tomato sauce. The eggplants are gently simmered in a seasoned tomato broth until the rice soaks up all the rich flavors. Each bite combines the softness of the eggplant with the freshness of parsley, cilantro, and dill, creating a comforting and flavorful meal that embodies the heart of Egyptian home cooking.

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Ingredients

(Seasonings should be added to taste.)

For the Mahshi Filling:

• olive oil

• 1 yellow onion, diced

• 6 garlic cloves, minced

• 3 tomatoes, diced

• ground coriander

• ground cumin

• sea salt

• black pepper

• fresh parsley, chopped

• fresh cilantro, chopped

• fresh dill, chopped

• 2 cups Egyptian rice, medium grain

For the Eggplant and Cooking Sauce:

• 12 baby eggplants

• 2-3 cups water

• sea salt

• 1 tablespoon tomato paste

• juice of one lemon

• fresh cilantro, chopped

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Instructions

Preparing the Mahshi Filling

Start this recipe by making the flavorful mahshi filling. In a large pot, heat olive oil and fry diced onions with minced garlic until fragrant. Once the aroma fills your kitchen, add diced tomatoes and season everything with ground coriander, ground cumin, sea salt, and black pepper. Mix it all together well, then use an immersion blender to transform the mixture into a smooth and velvety tomato sauce. Transfer this sauce to a large bowl, then add chopped parsley, chopped cilantro, fresh dill, and washed Egyptian rice. Stir everything until the herbs and rice are evenly coated in the sauce.

Preparing the Eggplants

Now onto the star of the dish — the eggplants. Long and skinny eggplants work best for making mahshi bitingan. Start by removing the stem, then slice the same end flat to create a stable base. Using a vegetable corer, carefully hollow out the inside of each eggplant to remove the guts. Place the scooped-out flesh in a bowl of water and lemon juice to prevent it from browning. Don’t throw away those eggplant guts! Fry them in olive oil for a few minutes, season with sea salt, and enjoy with some eish (Egyptian bread) as a tasty snack.

Stuffing and Cooking the Mahshi

Once your eggplants are hollowed, fill them all the way to the rim with the mahshi filling. Arrange the stuffed eggplants upright in the same pot you used for making the tomato sauce. In a separate container, mix water with sea salt and a small spoonful of tomato paste, then pour this mixture into the pot so it reaches at least halfway up the eggplants. Bring the pot to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for about 45 minutes until the eggplants are tender and the rice is perfectly cooked.

Serving the Mahshi

When ready, transfer the stuffed eggplants to a serving dish. Spoon some of the rich tomato juices from the pot over the top, drizzle with fresh lemon juice, garnish it with fresh cilantro, and serve warm. The result is a comforting Egyptian classic — perfectly tender eggplants filled with herbed rice and bursting with flavor.