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stuffed-baby-eggplants-batinjan-mahshi

Stuffed Baby Eggplants (Batinjan Mahshi)

A delicious Middle Eastern dish featuring baby eggplants stuffed with a flavorful mixture of rice, ground meat, and spices.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 300 kcal

Ingredients 

Main Ingredients

  • 8 pieces Baby eggplants
  • 1 cup Rice uncooked
  • 200 grams Ground beef or lamb
  • 1 medium Onion finely chopped
  • 2 cloves Garlic minced
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Salt
  • 0.5 teaspoon Black pepper
  • 2 tablespoons Tomato paste
  • 2 cups Water
  • 2 tablespoons Olive oil
  • 0.25 cup Pine nuts optional, for garnish

Instructions 

  1. 1. Hollow out the baby eggplants, leaving about ¼ inch of flesh inside.
  2. 2. In a mixing bowl, combine rice, ground meat, onion, garlic, cumin, cinnamon, salt, and black pepper.
  3. 3. Stuff the eggplants with the rice mixture.
  4. 4. In a large pot, heat olive oil over medium heat. Add tomato paste and cook for 2 minutes.
  5. 5. Place the stuffed eggplants in the pot. Add water and bring to a boil.
  6. 6. Reduce heat to low, cover, and simmer for 60 minutes or until the eggplants are tender and the rice is cooked.
  7. 7. Garnish with pine nuts if desired. Serve warm.

Nutritional Value

Calories: 300kcal | Carbohydrates: 40g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 600mg | Potassium: 500mg | Fiber: 5g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg

Keywords

Batinjan Mahshi, Stuffed Eggplants
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