Stuffed Eggplant (Lebanese Batinjan Mahshi)

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.

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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 tbsp 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 our Stuffed Zucchini (Kousa Mahshi)
• 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*

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

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

Keyword: batijan mahshi, brown rice, carrot, chickpeas, corn, eggplant, pomegranate molasses, stuffed eggplant

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 6

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 tsp Dried mint
• 3 cloves Garlic crushed
• 1 tbsp Salt
• 1 tbsp 7 spice
• ½ tsp Ground black pepper
• 2 tbsp Olive Oil

Sauce

• 400 g Diced tomato (canned)
• 2 tbsp Tomato paste
• 1 ½ cup water

Metric - US Customary

Cook ModePrevent 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 tbsp 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

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