Egyptian Mahshi: Stuffed Eggplant

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EGYPTIAN MAHSHI: STUFFED EGGPLANT

Yield 4

Prep time

20 Min

Cook time

1 Hour

Total time

1 H & 20 M

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

For the Mahshi Filling:

• olive oil
• 1 yellow onion
• 6 garlic cloves
• 3 tomatoes
• ground coriander
• ground cumin
• sea salt
• black pepper
• fresh parsley
• fresh cilantro
• fresh dill
• 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

For Garnish:

• fresh cilantro

Instructions

Prepare the Mahshi Filling:

1. Heat olive oil in a large pot over medium heat.
2. Fry 1 yellow onion, diced, and 6 garlic cloves, minced, until fragrant.
3. Add 3 tomatoes, diced, and cook until softened.
4. Season with ground coriander, ground cumin, sea salt, and black pepper.
5. Blend the mixture using an immersion blender until smooth and velvety.
6. Transfer the sauce to a large bowl.
7. Add fresh parsley, cilantro, and dill (all chopped), along with 2 cups Egyptian rice (medium grain).
8. Stir until the rice and herbs are fully coated in the sauce.

Prepare the Eggplant:

1. Remove stems from 12 baby eggplants.
2. Slice a small piece off the top where the stem was of each eggplant to create a flat surface.
3. Hollow out each eggplant using a vegetable corer.
4. Soak the scooped eggplant flesh in water with juice of one lemon to prevent browning.
5. Save the hollowed eggplant shells for stuffing.

Stuff and Cook the Mahshi:

1. Fill each eggplant to the rim with the prepared mahshi filling, but do not pack it tight to prevent the eggplant from breaking.
2. Arrange 12 stuffed eggplants upright in a large pot.
3. Mix 2 to 3 cups water with sea salt and 1 tablespoon tomato paste in a separate container.
4. Pour the liquid into the pot until it reaches at least halfway up the eggplants.
5. Bring the pot to a boil over medium-high heat.
6. Reduce heat to low and cover the pot.
7. Simmer for about 45 minutes until the eggplants are tender and the rice is fully cooked.

Serve:

1. Transfer the cooked stuffed eggplants to a serving dish.
2. Spoon cooking juices over the top for added flavor.
3. Drizzle with juice of one lemon.
4. Garnish with fresh cilantro, chopped.

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