Lebanese Vegan Stuffed Eggplants (Batinjan Mahshi)

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.

🍆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.

😋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

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.

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.

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. 

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.

🍴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

🍲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.