Stuffed Eggplant (Batinjaan Mahshi)

Stuffed Eggplant, or Batinjaan Mahshi, is a traditional dish from the Middle East featuring tender eggplants filled with a savory blend of rice, aromatic herbs, and spices. The process begins by carefully hollowing out the eggplants, creating the perfect vessel for the delicious mixture of rice, onions, garlic, and a medley of spices including cumin, coriander, and cinnamon. Once stuffed, the eggplants are baked, allowing the flavors to meld beautifully. This dish is a wonderful choice for those who appreciate the rich tastes and textures of Middle Eastern cuisine, offering an exotic option that is both vegan and satisfying.

Ingredients

• 2 medium eggplants
• 1 cup rice, cooked
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin, ground
• 1 tsp coriander, ground
• 1/2 tsp cinnamon, ground
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 2 Tbsp olive oil
• 1 lemon, juice of
• 1/2 cup vegetable broth

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Chop the removed flesh and set aside.
3. In a skillet, heat olive oil over medium heat. Add the onions and garlic, and sauté for 3 to 4 minutes until softened.
4. Add the chopped eggplant flesh, cumin, coriander, and cinnamon to the skillet. Cook for 5 to 7 minutes or until the eggplant is tender.
5. Stir in the cooked rice, parsley, mint, and lemon juice. Season with salt and pepper to taste, and mix well.
6. Stuff the eggplant halves with the rice mixture and place them in a baking dish.
7. Pour the vegetable broth into the dish around the eggplants, then cover the dish with foil. Bake for 30 minutes.
8. Remove the foil, and bake for an additional 15 minutes until the eggplant shells are tender.
9. Garnish the stuffed eggplants with additional herbs before serving if desired.

Keywords: Vegan, Savory, Traditional, Herbs, Stuffed

Spice Rack: Cumin, Coriander, Cinnamon

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