Betingan Mehashi (باذنجان محشي)

Betingan Mehashi is a cherished Middle Eastern dish showcasing stuffed eggplants cooked to a delectable tenderness. The preparation involves hollowing the eggplants, crafting a savory filling, and baking until tender. Renowned for its blend of flavors and textures, the crispy eggplant exterior contrasts with the rich and aromatic filling, offering a delightful balance of taste. Enjoyed as a main or side dish, Betingan Mehashi captivates with its unique presentation and captivating flavors, making it a treasured recipe among culinary enthusiasts.

Ingredients

• 4 medium eggplants
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomatoes, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup pine nuts, toasted
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• salt and pepper
• 1/4 cup olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell. Chop the eggplant flesh and set aside.
3. In a pan, heat the olive oil over medium heat. Sauté the onions until translucent, about 2-3 minutes. Add the garlic, chopped eggplant, tomatoes, cumin, paprika, and cinnamon. Cook until the mixture is softened, approximately 5-7 minutes.
4. Stir in the pine nuts and parsley. Season with salt and pepper to taste.
5. Fill the eggplant shells with the mixture, pressing down gently to ensure the filling is compact.
6. Place the stuffed eggplants in a baking dish. Cover with foil and bake for 30 minutes.
7. Remove the foil and drizzle the eggplants with olive oil. Bake uncovered for an additional 15 minutes until golden brown.
8. Remove from the oven and let the eggplants cool slightly before serving warm.

Keywords: Eggplant, Stuffed, Vegan, Savory

Spice Rack: Cumin, Paprika, Cinnamon

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