Egyptian Stuffed Eggplant (Mahshi Betinjan)

Name: Egyptian Stuffed Eggplant (Mahshi Betinjan)
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

Egyptian stuffed eggplant, also known as mahshi betinjan, is a flavorful and satisfying dish in Egyptian cuisine.

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

Steps

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.

More recipes with eggplant, beef, rice, onion, garlic, parsley, dill, mint, tomato paste, cumin, paprika or cinnamon

Adapted from “Egyptian Stuffed Eggplant (Mahshi Betinjan)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

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

Steps

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.