Egyptian Stuffed Eggplant (Mahshi Betinjan)
Mahshi betinjan is an Egyptian dish of eggplant halves packed with spiced rice and minced meat, then baked until soft. The filling gets its character from three fresh herbs, parsley, dill and mint, plus cumin, paprika and a little cinnamon, which gives the meat a gentle warmth. Because the scooped eggplant flesh goes back into the stuffing, nothing is wasted. Foil keeps the rice steaming inside, and a final uncovered bake browns the tops.
Instructions
Heat the oven to 180°C (350°F). Wash the eggplants, trim off the stem ends, and cut each one in half lengthwise.
Scoop out the flesh of each half with a spoon, leaving a shell about ½ inch thick. Keep the scooped flesh to add to the filling.
In a large bowl, mix the ground meat, rinsed rice, onion, garlic, parsley, dill, mint, tomato paste, cumin, paprika, cinnamon, salt and pepper with the reserved eggplant flesh. Work it until the mixture looks even throughout.
Pack the filling firmly into each eggplant shell. Set the halves snugly side by side in a baking dish so they hold each other upright.
Drizzle the tops with olive oil, cover the dish with foil, and bake for about 45 to 50 minutes. The eggplant should be tender and the filling cooked through.
Take off the foil and bake another 10 to 15 minutes, until the tops brown lightly. Let the dish rest for a few minutes, then serve hot with Egyptian bread, rice or a salad, and fresh herbs on top if you like.
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