Stuffed eggplant is one of the many Egyptian eggplant dishes and mahshy pidingan is one of my favorites. It’s delicious and healthy.
In Cairo we make mahshy pidingan with long white eggplants. In the countryside and Upper Egypt they make it with white, black and purple eggplants.
Serves one person.
1- Four medium-size eggplants
2- One cup of rice
3- Tomato juice or two spoons of tomato paste
4- One onion
5- Fresh parsley
6- Teaspoon of cinnamon
7- Two teaspoons of salt
8- Two teaspoons of black pepper
10- Chicken soup (optional)
1- Remove the hearts of the eggplants using a coring knife and wash the eggplants.
2- Chop the onion to small pieces, grease the pot and fry the onion until it gets golden, then add the tomato juice on medium heat.
3- Add the parsley. Leave it on the fire until the tomato gets thicker, then turn the burner off.
4- Add the rice, salt, black pepper, and cinnamon. Mix it very well.
5- Then stuff the eggplants with rice.
6- Grease the deep pot and put the eggplants in it.
7- Use another pot to boil water or chicken soup and add a teaspoon of salt and black pepper. Once the water boils, add it to the eggplants in the other pot. Cover the eggplants halfway with water.
8- Turn the burner on medium heat and the mahshy will absorb the water and the color of the eggplants will change. Reduce the heat and taste one.