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Home » Vegan Lebanese Recipes

Lebanese Vegan Stuffed Eggplants (Batinjan Mahshi)

Published: Feb 14, 2023 by Janelle Hama *This post may contain affiliate links. Disclosure

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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
Batinjan Mahshi has so much flavor, and is a great way to use those eggplants

🍆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
  • The Lebanese know how to cook good eggplant, like this maghmour recipe.
  • 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

The complete list of ingredients with measurements, can be found in the full 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 .

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 warming blend with bold flavor also referred to as baharat. I've linked the how to make to this blend in the below recipe card below, or buy it at your local Middle Eastern grocer, or you can purchase it online here.

🍆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 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 Arab 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 silverbeet rolls which are delicious stuffed chard leaves.

Other Lebanese rice filled foods are these grape leaves rolls called warak inab, vegetarian Lebanese stuffed peppers, or these cabbage rolls called malfouf mahshi.

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 ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

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.

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.

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
  • 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 taboulle salad.
 
You may also like these stuffed zucchinis called kousa mahshi.
 
 
14.2.23 Recipe, post and photos have been updated

Equipment

Insta Corer Electric
Insta Corer Electric
pot
pot
Mixing Bowl
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?Please consider Leaving a Review!

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

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194 shares

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Comments

    5 from 48 votes (41 ratings without comment)

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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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