Introduction
Stuffed eggplant with rice, known as “Mahshi Batinjan” in Arabic, is a beloved dish across the Middle East. This flavorful meal combines tender eggplants filled with a spiced rice mixture, simmered in a rich tomato sauce. It’s a comforting dish that brings families together around the dinner table, offering a taste of authentic Arabic cuisine.
Time
- Preparation Time: 40 minutes
- Cooking Time: 1 hour 20 minutes
- Total Time: 2 hours
Equipment Needed
- Large bowl
- Paring knife
- Spoon or corer
- Large pot with lid
- Measuring cups and spoons
- Cutting board
- Saucepan
- Serving platter
Tags
- Middle Eastern
- Vegetarian option
- Main course
- Comfort food
- Gluten-free
Ingredients
For the Eggplants and Filling
| Ingredient | Quantity |
|---|---|
| Small eggplants | 10 pieces |
| Short-grain rice | 2 cups |
| Ground beef or lamb (optional) | 250g (½ lb) |
| Onion, finely chopped | 1 medium |
| Garlic cloves, minced | 4 cloves |
| Fresh parsley, chopped | ½ cup |
| Tomato paste | 2 tablespoons |
| Olive oil | 3 tablespoons |
| Ground allspice | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Salt | To taste |
| Black pepper | To taste |
For the Cooking Sauce
| Ingredient | Quantity |
|---|---|
| Tomatoes, puréed | 4 medium |
| Tomato paste | 2 tablespoons |
| Water or broth | 4 cups |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Instructions
- Prepare the Eggplants:
- Wash the eggplants and remove the stems.
- Using a paring knife or corer, hollow out the centers, leaving about ¼-inch thick shells. Be careful not to puncture the skins.
- Soak the hollowed eggplants in salted water for 15 minutes to remove bitterness.
- Prepare the Filling:
- Rinse the rice under cold water until the water runs clear. Drain well.
- In a large bowl, combine the rice, ground meat (if using), chopped onion, minced garlic, parsley, tomato paste, olive oil, ground allspice, cinnamon, salt, and black pepper. Mix thoroughly.
- Stuff the Eggplants:
- Drain the eggplants and pat them dry.
- Fill each eggplant with the rice mixture, leaving about ½-inch space at the top to allow the rice to expand.
- Prepare the Cooking Sauce:
- In a saucepan, combine the puréed tomatoes, tomato paste, water or broth, lemon juice, salt, and pepper. Bring to a simmer.
- Cook the Stuffed Eggplants:
- Place the stuffed eggplants upright in a large pot, snugly packed.
- Pour the hot tomato sauce over the eggplants until they are completely submerged. Add more water or broth if necessary.
- Place a heatproof plate on top of the eggplants to keep them submerged.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 1 hour and 20 minutes, or until the eggplants and rice are fully cooked.
- Serve:
- Carefully remove the eggplants from the pot.
- Arrange on a serving platter and spoon some of the cooking sauce over them.
- Garnish with fresh parsley if desired.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 35 g |
| Protein | 7 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Cholesterol | 10 mg |
| Sodium | 300 mg |
| Fiber | 5 g |
| Sugar | 8 g |
| Vitamin A | 15% DV |
| Vitamin C | 20% DV |
| Calcium | 5% DV |
| Iron | 10% DV |
*DV = Daily Value based on a 2,000 calorie diet.
Tips and Tricks
- Vegetarian Option: Omit the meat for a vegetarian version. You can add chopped mushrooms or extra vegetables to the filling.
- Rice Choice: Short-grain rice is preferred for its stickiness, but long-grain rice can be used if needed.
- Prevent Overcooking: Do not overfill the eggplants to prevent them from bursting during cooking.
- Enhanced Flavor: Toast the rice slightly in olive oil before mixing it with other filling ingredients for a nuttier flavor.
Add-Ons
- Yogurt Sauce: Serve with a side of garlic yogurt sauce for added creaminess.
- Spicy Kick: Add a pinch of red pepper flakes or diced chili to the filling for heat.
- Nuts and Raisins: Incorporate pine nuts or raisins into the filling for extra texture and sweetness.
Side Dishes
- Tabbouleh Salad: A fresh parsley and bulgur salad complements the rich flavors.
- Pita Bread: Warm pita bread to soak up the delicious tomato sauce.
- Pickled Vegetables: Tangy pickles add a nice contrast to the savory eggplants.
Improvements
- Alternate Vegetables: Try stuffing zucchini or bell peppers using the same filling and method.
- Herb Variations: Experiment with fresh mint or dill for a different herbal note.
- Cheese Topping: Sprinkle grated cheese over the eggplants before serving for a fusion twist.
Save and Store
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a saucepan over low heat or in the microwave until heated through.
FAQ
Q: Can I prepare the eggplants ahead of time? A: Yes, you can hollow out and soak the eggplants a day in advance. Store them in the refrigerator in water to keep them fresh.
Q: What can I use instead of eggplants? A: Zucchini, bell peppers, or tomatoes are great alternatives that work well with the same filling.
Q: Is it necessary to use the plate to weigh down the eggplants? A: Weighing down the eggplants ensures they stay submerged and cook evenly. If you don’t have a suitable plate, you can use a lid smaller than the pot.
Conclusion
Stuffed eggplant with rice is a hearty and satisfying dish that showcases the rich culinary traditions of Arabic cuisine. Whether for a family dinner or a special occasion, this recipe is sure to impress with its blend of aromatic spices and comforting flavors. Enjoy the process of creating this classic meal and savor each delicious bite.
