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Classic Egyptian Stuffed Eggplant Recipe

Classic Egyptian Stuffed Eggplant

Call it a brinjal, aubergine, eggplant, bitingan rumi (in Arabic) or by any other name, when stuffed with rice (mahshi) and cooked the traditional Egyptian way it makes for a delicious family recipe. Adopted from alalali.

Preparation Time: 35 minutes approximately | Cooking Time: 40 minutes approximately | Serves: 4 persons

All you need

1kg eggplant (white or dark purple-brown)
2 tbsps butter or oil
1 onion, chopped
1kg tomatoes, chopped
1 bunch flat-leaf parsley, chopped
2 cups short-grain rice
1 cube of al alali Chicken Stock dissolved in 1/2 liter hot water
2 tbsps salt
1 tsp al alali Ground Black Pepper
2 tbsps. lemon juice

  1. Wash eggplant, remove the stem. Use a corer to remove the pulp to create a hole for the rice stuffing. Sprinkle salt, place in cold water immediately to prevent from turning brown
  2. In a pan, add oil or butter. Sauté onions until soft, add tomatoes and parsley , mix, add salt, al alali Ground Black Pepper and sauté for around 5 minutes , add rice and mix
  3. Cook for 2 minutes, set aside to cool
  4. Stuff the eggplant and place in a large pot
  5. Mix remaining tomatoes with prepared al alali Chicken Stock, add to the pot, making sure that the sauce covers most of the eggplants
  6. Cover and cook on medium heat for 30 minutes
  7. Transfer to a deep baking tray or casserole dish, pour the stock over the top
  8. Cover with foil, bake in pre-heated oven at 130°C (266 °F)
  9. Bake for around 30 minutes, or until the eggplant is tender and the rice is cooked
  10. Drizzle some lemon juice. Serve and enjoy!

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