Eggplants, or aubergines, are a cornerstone in Middle Eastern and Mediterranean cuisines. The stuffed aubergine, known as “Sheikh el Mahshi” in Lebanese kitchens, is loved for its rich filling and tender texture. This delightful recipe makes use of aromatic spices and fresh produce, resulting in a delectable, heartwarming dish typical of both Arabic and Egyptian gastronomy.
A perfect blend of savory and aromatic flavors, stuffed aubergines can be prepared with various fillings. This vegetarian version focuses on creating a beautiful marriage between the tender eggplant and a rich, flavorful mixture. Whether you’re a seasoned cook or new to Middle Eastern cuisine, this recipe brings authenticity and ease to your kitchen.
Ingredients
- 4 medium eggplants
- 1 cup cooked rice
- 1 can (15 oz) chickpeas, drained and mashed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup pine nuts, toasted
- 2 tbsp olive oil
Preparation
- Preheat your oven to 375°F (190°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch thick shell. Chop the eggplant flesh and set aside.
- Heat olive oil in a pan over medium heat. Sauté the onion and garlic until they are fragrant and softened, about 5 minutes.
- Add the chopped eggplant flesh, salt, black pepper, cinnamon, allspice, and cumin to the pan. Cook for about 10 minutes until the eggplant is tender.
- Stir in the mashed chickpeas, cooked rice, tomato paste, and half of the crushed tomatoes. Cook for an additional 5 minutes. Remove from heat and mix in the parsley, mint, and toasted pine nuts.
- Stuff each eggplant shell with the filling mixture, pressing it down firmly to ensure they are well-packed.
- Place the stuffed eggplants in a baking dish. Pour the remaining crushed tomatoes around the eggplants and cover tightly with foil.
- Bake in the preheated oven for 45-50 minutes or until the eggplants are tender and the filling is heated through.
- Remove from the oven and let it rest for a few minutes before serving. Garnish with additional parsley and mint, if desired.
Did you know?
Stuffed dishes are incredibly popular across the Middle Eastern region, known for their ability to stretch ingredients and blend diverse flavors. The practice of stuffing vegetables, known as “Mahshi,” not only enhances taste but also provides an aesthetically appealing presentation. Traditionally, grape leaves, zucchinis, and bell peppers are also stuffed using similar methods.
In Egyptian cuisine, stuffed eggplants are sometimes referred to as “Batingan Mahshi.” This versatile dish can be found at family gatherings, Ramadan feasts, and festive celebrations. The spices used – cinnamon, cumin, and allspice – are core components of Middle Eastern culinary traditions, bringing depth and warmth to each bite.
Moreover, eggplants hold nutritional value with high fiber and low-calorie content, making them a healthy base for many dishes. By combining eggplants with chickpeas and rice, this vegetarian interpretation not only honors tradition but also caters to modern dietary preferences. Engage with these cultural and culinary nuances in your kitchen and enjoy a piece of the rich Middle Eastern heritage with every bite!
