Egyptian Stuffed Eggplant (mahshi Betinjan)

Ingredients

• 6 eggplants
• 250 grams ground beef
• 1 cup rice
• 1 small onion
• 2 garlic cloves
• ¼ cup parsley
• ¼ cup dill
• ¼ cup mint
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• ½ teaspoon ground cinnamon
• to taste olive oil

Steps

1. Preheat the oven to 180°C (350°F).
2. Wash the eggplants.
3. Cut off the stem end.
4. Slice each eggplant in half lengthwise.
5. Use a spoon to carefully hollow out the eggplant halves, leaving about a ½-inch thick shell.
6. Set aside the hollowed-out eggplant flesh to use in the filling.
7. In a mixing bowl, combine the ground beef or lamb, rinsed rice, finely chopped onion, minced garlic, fresh parsley, fresh dill, fresh mint, tomato paste, ground cumin, ground paprika, ground cinnamon, salt, and pepper.
8. Mix well until all the ingredients are thoroughly combined.
9. Stuff each hollowed-out eggplant half with the meat and rice filling, packing it firmly into the shell.
10. Arrange the stuffed eggplants in a baking dish, making sure they fit snugly.
11. Drizzle the stuffed eggplants with olive oil to keep them moist and enhance the flavor.
12. Cover the baking dish with foil.
13. Bake in the preheated oven for about 45–50 minutes, or until the eggplants are tender and the filling is cooked through.
14. Once cooked, remove the foil.
15. Continue baking for an additional 10–15 minutes to allow the tops to brown slightly.
16. Remove the eggplant from the oven.
17. Let them cool for a few minutes before serving.
18. Serve the mahshi betinjan hot as a main course, garnished with fresh herbs if desired.
19. It pairs well with a side of Egyptian bread, rice, or a salad.