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    Home » Vegan Lebanese Recipes

    Lebanese Vegan Stuffed Eggplants (Batinjan Mahshi)

    Published: Feb 14, 2023 by Janelle Hama

    Jump to Recipe

    Lebanese vegan stuffed eggplant is also known as "batinjan mahshi." Each eggplant is hollowed, stuffed with a vegetable and rice filling then simmered in a tomato broth until tender.

    two cooked long eggplants in a red broth in a white plate

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    Jump to:
    • 🍆What is Vegan Lebanese Stuffed Eggplant?
    • 😋Why You'll Love this Recipe
    • 🍆Ingredients You'll Need
    • 🍆How to Make Lebanese Vegan Stuffed Eggplant
    • 🍴Serving Suggestions
    • ❓FAQ
    • 🍲Related Recipes
    • Lebanese Vegan Stuffed Eggplant (Batinjan Mahshi)

    🍆What is Vegan Lebanese Stuffed Eggplant?

    Vegan Lebanese stuffed eggplant, also known as "batinjan mahshi," is based on my family’s traditional stuffed eggplant dish.

    Usually made with eggplant that has been hollowed out and filled with a mixture of rice, meat, and spices.

    However, in this recipe, the filling is made with vegetables, herbs, rice and spices.

    How to Pronounce Batinjan Mahshi

    The proper pronunciation of "batinjan mahshi" is "bah·tin·jan mah·shee." 

    The Arabic words "batinjan" is “eggplant”, while "mahshi" means stuffed.

    two cooked eggplants in a white plate with a spoonful of the rice filling from one of the eggplants

    😋Why You'll Love this Recipe

    • This Lebanese vegan stuffed eggplant recipe is a healthier version, with only one tablespoon of oil, which can be omitted altogether if desired
    • A flavorful, wholesome and satisfying meal for lunch or dinner
    • Dietary-friendly - vegan, gluten-free, dairy-free, corn-free, and soy-free diets

    🍆Ingredients You'll Need

    eggplant, tomato, onion, frozen peas, fresh herbs, spices, rice and garlic laid out in white bowls

    Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

    Eggplants are the star of the show in this dish.

    Choose straight, firm, long and narrow eggplants that are all similar in size (medium-sized about 15cm long (6 inches) with good girth). These are known as Chinese or Japanese eggplants.

    The best ones are not too skinny and can easily be cored.

    Avoid the bent ones as they are difficult to hollow out.

    Medium-grain rice is the main filler in these vegan stuffed eggplants. You can use long grain too.

    Brown onion will be finely chopped, almost minced which will be added to the filling.

    Tomato will also be finely chopped, almost minced and added to the filling. It is best to use a firm yet ripe tomato.

    Parsley will need to be finely chopped. Use only the leaves and the soft stems. 

    Dried mint is used to add a touch of minty flavor to the filling mixture. A little of this ingredient goes a long way.

    Fresh mint leaves can be used instead, once it has been finely chopped.

    Crushed garlic cloves, will add a pungent and aromatic flavor to the filling mixture. You can skip this if you prefer.

    Salt and black pepper for flavor enhancement.

    Olive oil has been reduced to one tablespoon, if you are on an oil-free diet, feel free to leave this out.

    Pomegranate molasses has a sweet and tangy flavor and will be used in the sauce and the filling.

    I highly recommend not skipping this ingredient if possible.

    It can easily be found at your local Middle Eastern grocer, some major supermarkets might also sell it, or you can purchase it online here (affiliate link).

    Pine nuts will be dry pan-toasted to release their natural oils and boost their nutty flavor. These will be added to the filling for a  crunchy texture.

    Frozen peas are added to the filling, adding a mild sweetness.

    Tomato paste is used for the rich and intense tomato flavor in the filling mixture and is diluted in water to make the broth.

    Lebanese 7 spice is a blend of 7 spices and has a bold flavor. You can make this yourself through this Lebanese 7 spice recipe, or buy it at your local Middle Eastern grocer, or you can purchase it online here (affiliate link)

    🍆How to Make Lebanese Vegan Stuffed Eggplant

    Coring the eggplants

    Step One - Cut off the tops of the eggplants, this will become the opening. Use an electric corer (affiliate link) to hollow the flesh, this is the easiest method.

    Tip: Reserve the eggplant flesh to make baba ghanouj or use it in a fry-up.

    two long eggplants one with its top cut off and a knife on a timber chopping board
    a female hand holding a hollowed eggplant with the electric corer on a chopping board and the flesh of the eggplant

    Prepare the Filling Mixture

    Step Two - Over medium-high heat in a non-stick pan, add pine nuts and toast until golden. 

    In a large bowl combine all of the filling ingredients, rice, finely diced tomato, onion, garlic, frozen peas, parsley, dried mint, Lebanese 7 spice, salt, pepper, toasted pine nuts, pomegranate molasses, olive oil and tomato paste.

    Step Three - Fill the eggplants with the rice mixture, and gently tap down the eggplants to help the rice filling fall to the bottom of the eggplant. Repeat until all eggplants are filled.

    a bowl filled with uncooked rice and vegetables in a tomato paste
    long eggplants stuffed with rice and vegetables

    Tip: as the eggplants are malleable, they can be gently massaged to help the rice go down.

    Step Four - In a mixing jug, combine the tomato paste, pomegranate molasses, salt, and water. Pour about 2 cups worth into a large pot.

    Place the stuffed eggplants into the pot lying down. Pour the remaining broth on top of the eggplants.

    Step Five - Place a heat-safe plate on top of the eggplants in the pot, cover with a lid, and bring to a soft boil on high heat then reduce heat to low, and simmer for 30 - 40 minutes or until the eggplants are fully cooked and tender. 

    long eggplants laid in a pot
    a plate on top of long eggplants in a red sauce in a pot

    Tip: Use a fork to pierce the skin, if it pierces through with ease, the eggplants are cooked.

    Step Ten - Remove the pot from heat and allow the eggplant to cool for a few minutes before serving. Serve in a bowl with some of the broth.

    Tip: if there is any leftover stuffing, which can happen due to the size of the eggplant, this can be used to stuff tomato or zucchini or peppers which can be cooked in the same pot.

    a white plate with a cooked eggplant split open to show its rice and vegetable filling in a red sauce

    🍴Serving Suggestions

    The most common way to enjoy Lebanese vegan stuffed eggplants is with freshly cut onion on the side for a burst of fresh flavor in every bite.

    Or enjoy it with a crisp Arabic salad and crusty bread to mop up the juices. 

    ❓FAQ

    What type of eggplant is best?

    Lebanese stuffed eggplants can be made using various types of eggplants including Globe, Japanese/Chinese, Indian, and Italian. Note, the type of eggplant will change the amount of rice filling needed. For this specific recipe, Chinese/Japanese eggplants have been used. When selecting an eggplant, factor in the best way to serve it. E.g., if you are using globe eggplants, these are very large.

    How to store Lebanese stuffed eggplant?

    Store leftover stuffed eggplant in an airtight container in the refrigerator for up to 5 days upon it cooling down to room temperature. Reheat as needed.

    two white plates with cooked long eggplants in a red sauce

    🍲Related Recipes

    If you like batinjan mahshi, then you will enjoy these vegan Lebanese stuffed recipes too.

    Check out my Lebanese Stuffed Zucchini (Kousa Mahshi) or mahshi selek stuffed chard leaves.

    Other Lebanese rice filled foods are these grape leaves rolls called warak enab or these cabbage rolls called malfouf.

    Otherwise, try my Lebanese moussaka featuring eggplants, it is known as maghmour.

    Or try this Middle Eastern eggplant dip called moutabal.

    Here's a non Lebanese recipe for Georgian food eggplant with walnuts recipe.

    If you're keen on vegan Arabic foods, check out this list of vegan Middle Eastern recipes.

    Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ rating or tag @plantbasedfolk on social media.

    two cooked long eggplants in a red broth in a white plate

    Lebanese Vegan Stuffed Eggplant (Batinjan Mahshi)

    Lebanese vegan stuffed eggplant is also known as "batinjan mahshi." Each eggplant is hollowed whole, stuffed with a vegetable and rice filling then simmered in a tomato broth until tender.
    Print Pin Rate Save Recipe Saved Recipe
    Course: Main Course
    Cuisine: Lebanese
    Diet: Gluten Free, Vegan
    Prep Time: 45 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 14 eggplants
    Author: Janelle Hama

    Ingredients

    • 14 medium -large Long eggplants

    Stuffing

    • 1⅓ cups medium grain rice
    • 1 small - medium tomato finely diced
    • 1 small - medium onion finely diced
    • ⅓ cup parsley finely chopped
    • ⅓ cup pine nuts dry toasted
    • 1 cup frozen peas
    • ½ tablespoon pomegranate molasses
    • ¼ cup tomato paste
    • ½ teaspoon dried mint
    • 3 small cloves garlic crushed
    • ¾ tablespoon salt
    • 1 teaspoon Lebanese 7 spice
    • ½ teaspoon ground black pepper
    • 1 tablespoon olive Oil

    Sauce

    • ¾ cup tomato paste
    • 1 teaspoon pomegranate molasses
    • 7 cups water
    • ¾ tablespoon salt
    Metric - US Customary
    Prevent your screen from going dark

    Instructions

    Coring the eggplants

    • Cut off the tops of the eggplants, this will become the opening. Use an electric corer to hollow the flesh. Reserve the eggplant flesh for other recipes.
      14 medium -large Long eggplants

    Prepare the Filling Mixture

    • Over medium-high heat in a non-stick pan, add pine nuts and toast until golden.  In a large bowl combine all of the filling ingredients, rice, finely diced tomato, onion, garlic, parsley, dried mint, salt, pepper, toasted pine nuts, pomegranate molasses, olive oil and tomato paste.
      1⅓ cups medium grain rice, 1 small - medium tomato, 1 small - medium onion, ⅓ cup parsley, ⅓ cup pine nuts, 1 cup frozen peas, ½ tablespoon pomegranate molasses, ¼ cup tomato paste, ½ teaspoon dried mint, 3 small cloves garlic, ¾ tablespoon salt, 1 teaspoon Lebanese 7 spice, 1 tablespoon olive Oil, ½ teaspoon ground black pepper

    Stuffing eggplants

    • Fill the eggplants with the rice mixture, and gently tap down the eggplants to help the rice filling fall to the bottom of the eggplant. Repeat until all eggplants are filled
    • In a mixing jug, combine the tomato paste, pomegranate molasses, salt and water. Pour about 2 cups worth into a large pot. Place the stuffed eggplants into the pot lying down. Pour the remaining broth on top of the eggplants
      ¾ cup tomato paste, 1 teaspoon pomegranate molasses, 7 cups water, ¾ tablespoon salt
    • Place a heat-safe plate on top of the eggplants in the pot, cover with a lid and bring to a soft boil on high heat. Reduce, heat to low and simmer for 30 - 40 minutes until the eggplants are fully cooked and tender
    • Remove the pot from heat and allow the eggplant to cool for a few minutes before serving. Serve in a bowl with the broth on top.

    Video


    Notes

    Select straight eggplants that are about 15 cms (6 inches) long and have good girth, making them ideal for stuffing. Bent ones are too hard to stuff and narrow ones are too tedious to fill.
    Do not bring the pot to a rumbling boil and as soon as the pot starts to gently boil, turn the heat down.
    Cooking time will vary - use a fork to pierce the skin, if it pierces through with ease, the eggplants are cooked.
    Serve these vegan stuffed eggplants with a side of freshly chopped onion or a salad like this taboule salad.
     
    May also like these vegan Lebanese stuffed zucchinis.
     
     
    14.2.23 Recipe, post and photos have been updated

    Equipment

    Insta Corer Electric
    pot
    Mixing Bowl

    Nutrition

    Calories: 145kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 904mg | Potassium: 300mg | Fiber: 2g | Sugar: 4g | Vitamin A: 563IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 2mg

    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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      Recipe Rating




    1. Seema

      September 24, 2023 at 12:04 pm

      5 stars
      I love everything with eggplant - and this recipe is now one of my favorite Middle Eastern stuffed eggplant preparations!!!

      Reply
    2. Addison

      July 21, 2023 at 2:42 pm

      5 stars
      This dish was so flavorful! It was the best way to use up some eggplants I had in my pantry. Buy the tool that is mentioned to make these though

      Reply
    3. Sky

      May 24, 2023 at 8:29 am

      5 stars
      Delicious!!! I made this last night. Fabulous flavors & texture. I made the Lebanese 7 spice as well! I will keep that on hand always now! Thank You for thr share!

      Reply
      • Janelle Hama

        May 24, 2023 at 4:12 pm

        Oh that is awesome Sky, I am thrilled you enjoyed these and made the spice blend from scratch, which I think makes all the difference. Did you use the electric corer?

        Reply
    4. Greta

      March 30, 2023 at 11:11 am

      5 stars
      Wow, I never had stuffed eggplant before. Such a good recipe. I bought that tool from Amazon, it is good to work with

      Reply
    5. Donna

      March 28, 2023 at 11:57 am

      5 stars
      Yum!! We love Lebanese stuffed grey zucchini, so once I saw this recipe I knew I had to try it. Was not disappointed, so good and that sauce is just amazing.

      Reply
    6. Lisa

      February 21, 2023 at 10:32 am

      5 stars
      Wanted to try something different with eggplants (which I love), and this recipe did not disappoint. The filling was so tasty.

      Reply
    7. 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
    8. 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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    Hello, I'm Janelle, a culinary enthusiast with over two decades of cooking experience and a keen interest in creating delicious vegan Lebanese recipes.

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