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.
Servings: 14 eggplants
Calories: 145kcal
Equipment
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
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 eggplants¾ 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.
You may also like these vegan Lebanese stuffed zucchinis.
14.2.23 Recipe, post and photos have been updated
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