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Home » Vegan Lebanese Recipes

Stuffed Eggplant (Lebanese Batinjan Mahshi)

Published: Nov 25, 2019 · Modified: Jan 28, 2021· By: Janelle Hama

Jump to Recipe

Wow guests with your stuffing skills by making Stuffed Eggplant or as we call it in Arabic, Batinjan Mahshi. This is inspired by a traditional Lebanese food recipe however this is a plant based version. What I really love about this meal is the explosion of taste. Stuffed eggplant can be eaten alone for lunch or dinner or serve it with a fresh salad. Each eggplant is a serving on its own.

2 stuffed eggplant on a plate

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Jump to:
  • What you'll need to make this Stuffed Eggplant
  • Instructions
  • Stuffing Ingredients
  • Adding Sauce
  • Tips for making Batinjan Mahshi
  • 📖 Recipe
  • 💬 Community

What you'll need to make this Stuffed Eggplant

  • 6 med-large Eggplants Aubergine
  • 2 ½ cups Long grain rice Par cooked
  • 1 cup Parsley medium chopped
  • 1 cup pine nuts dry roasted
  • 2 cups Mixed veggies Frozen peas, carrots, corn
  • ¼ cup Pomegranate molasses
  • ½ cup Tomato paste
  • ½ tsp Dried mint
  • 3 cloves Garlic crushed
  • 1 tbsp Salt
  • 1 tbsp 7 spice
  • ½ tsp Ground black pepper
  • 2 tbsp Olive Oil
  • 400 g Diced tomato (canned)
  • 2 tbsp Tomato paste
  • 1 ½ cup water

Instructions

  1. Preheat oven to 20 0degrees Celcius (392 degrees Farenheit)
  2. Cut off ends of eggplants
  3. Wash and dry eggplants
  4. Using a manakra*, core eggplants. Set flesh aside (we will be making another dish with this)
  5. Set cored eggplant aside

Stuffing Ingredients

  1. In a large mixing bowl, combine very well; par cooked rice, parsely, pine nuts, mixed veggies, pomegranate molasses, tomato paste, dried mint, garlic, salt, pepper, 7 spice
  2. Using a spoon, place stuffing into the eggplants. Every so often tapping side and bottom of eggplant until it is filled. Leave a 1 cm gap from the brim to allow for rice to expand
  3. Add ½ tablespoon olive oil into the tops of the eggplants, allowing the olive oil to soak through

Adding Sauce

  1. In a deep baking dish, lay each eggplant next to each other
  2. Evenly cover eggplants in sauce
  3. Wrap dish with foil and place in the middle of the oven to bake for approx 50-60 minutes
  4. To check if eggplant is cooked, stick a fork into the eggplants and if the fork is easily able to pierce through, eggplants are now cooked.

Tips for making Batinjan Mahshi

Long grain rice can be substituted for basmati rice

Slivered almonds can be added or used instead of pine nuts

Left over stuffing can be used to stuff tomato or zucchini. Check out my Lebanese Stuffed Zucchini (Kousa Mahshi) or mahshi selek stuffed chard leaves.

Eggplant flesh should be used to make Baba Ganouj (Eggplant Dip) With Mint recipe

Use a really good manakra (zucchini / eggplant corer)* to flesh out each eggplant, it will make this task a lot easier. Here is one I prefer*

3 stuffed eggplants with fork piercings on top to test if they are ready

Fork marks on the cooked stuffed eggplant indicating the eggplant is cooked

Cooked stuffed eggplant cut in half to show content of rice, pine nuts and vegetables

Stuffed Eggplants that have cut in half showing the cooked contents of rice, mixed vegetables and pine nuts

Here's another wonderful recipe for Georgian food eggplant with walnuts recipe. if you like stuffed vegetables, try my Stuffed Zucchini's called Kousa Mahshi or stuffed Lebanese grape leaves called warak enab.

📖 Recipe

two eggplants stuffed with rice, vegetable with tomato sauce

Stuffed Eggplant (Lebanese Batinjan Mahshi)

Eggplant / aubergine stuffed with vegetable, rice and pine nuts. Vegan, dairy & gluten free
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Diet: Gluten Free, Vegan
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Author: Janelle Hama

Ingredients

  • 6 med-large Eggplants Aubergine

Stuffing

  • 2 ½ cups Long grain rice Par cooked
  • 1 cup Parsley medium chopped
  • 1 cup pine nuts dry roasted
  • 2 cups Mixed veggies Frozen peas, carrots, corn
  • ¼ cup Pomegranate molasses
  • ½ cup Tomato paste
  • ½ teaspoon Dried mint
  • 3 cloves Garlic crushed
  • 1 tablespoon Salt
  • 1 tablespoon 7 spice
  • ½ teaspoon Ground black pepper
  • 2 tablespoon Olive Oil

Sauce

  • 400 g Diced tomato (canned)
  • 2 tablespoon Tomato paste
  • 1 ½ cup water
Metric - US Customary
Prevent your screen from going dark

Instructions

  • Preheat oven to 20 0degrees Celcius (392 degrees Farenheit)
  • Cut off ends of eggplants
  • Wash and dry eggplants
  • Using a manakra, core eggplants. Set flesh aside (we will be making another dish with this)
  • Set cored eggplant aside

Stuffing Ingredients

  • In a large mixing bowl, combine very well; par cooked rice, parsely, pine nuts, mixed veggies, pomegranate molasses, tomato paste, dried mint, garlic, salt, pepper, 7 spice
  • Using a spoon, place stuffing into the eggplants. Every so often tapping side and bottom of eggplant until it is filled. Leave a 1 cm gap from the brim to allow for rice to expand
  • Add ½ tablespoon olive oil into the tops of the eggplants, allowing the olive oil to soak through

Adding Sauce

  • In a deep baking dish, lay each eggplant next to each other
  • Evenly cover eggplants in sauce
  • Wrap dish with foil and place in the middle of the oven to bake for approx 50-60 minutes
  • To check if eggplant is cooked, stick a fork into the eggplants and if the fork is easily able to pierce through, eggplants are now cooked.

Equipment

Insta Corer Electric
pot
Mixing Bowl

Nutrition

Calories: 555.2kcal | Carbohydrates: 91.54g | Protein: 12.92g | Fat: 17.12g | Saturated Fat: 1.44g | Sodium: 1492.98mg | Potassium: 839.8mg | Fiber: 6.97g | Sugar: 12.25g | Vitamin A: 4821.16IU | Vitamin C: 32.41mg | Calcium: 93.59mg | Iron: 4.78mg

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk
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Reader Interactions

Comments

  1. Jess

    September 03, 2020 at 11:13 pm

    Want to try this recipe but I dont have any of the small, green Lebanese kousa. I only have 1 giant purple North American kind. Can I substitute 1 giant purple for small kousa in this recipe? Help!

    Reply
    • plantbasedfolk

      September 04, 2020 at 9:02 am

      Hi Jess, yes you should be able to stuff one giant zucchini - I have done this before. I might take a little longer to cook though due to the size.

      Enjoy!
      J X

      Reply
  2. Dana

    May 14, 2020 at 10:36 am

    5 stars
    Just discovered your amazing, deliciously-looking vegan recipes! I want to make this next week. However, to me it is not clear how you make the sauce or what you use as sauce?

    Reply
    • plantbasedfolk

      May 15, 2020 at 2:02 pm

      Hi Dana,
      Here's the part for the sauce
      1/4 cup Pomegranate molasses
      1/2 cup Tomato paste
      1/2 tsp Dried mint
      3 cloves Garlic crushed
      1 tbsp Salt
      1 tbsp 7 spice
      1/2 tsp Ground black pepper
      2 tbsp Olive Oil
      400 g Diced tomato (canned)
      2 tbsp Tomato paste
      1 1/2 cup water

      I will fix the post up and make it clearer. Thank you! Enjoy! J x

      Reply

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Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

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