Mahshi betenjan is baby eggplant stuffed with rice, tomato, fresh herbs and baharat, then simmered in a light tomato sauce until tender. The filling is completely plant based, so this version is vegan as written. It’s my mom’s recipe, and it’s best served warm with plenty of the sauce spooned over the top.
My Mom’s Mahshi Betenjan, a Lent Favorite
My mom learned this recipe from our neighbors, who always made it. At home, we made it two ways: all eggplant, or half eggplant and half small kousa. The dish often made an appearance during lent, which is why the filling is all rice, vegetables and herbs with no meat, but it’s also a regular dish that makes the rotation quite often. If you’d like the meat version, my Kousa Mahshi uses the same method with rice and ground beef.
What Is Mahshi Betenjan?
In Arabic, mahshi means stuffed and betenjan means eggplant. You may also see it written as batinjan mahshi or mahshi batinjan. It belongs to the same family of Levantine stuffed vegetables as kousa mahshi. Many families fill it with rice and ground meat, but this one keeps the filling plant based.
Which Eggplants to Use (and Where to Find Them)
Look for baby eggplants that are small, firm and smooth, with no soft spots. Choose ones that are fairly straight and similar in size, so they core easily and cook evenly. You’ll need about 20, roughly 4½ pounds (2 kg) before coring, which is about 3 per person.
In the US, Middle Eastern and Indian grocery stores are the most reliable places to find them.
Ingredient Notes
- Rice: Egyptian rice or another short or medium grain white rice. Soak it in warm water while you prepare the eggplants so it starts to soften, then drain it well. It goes into the filling uncooked.
- Fresh herbs: Parsley and mint keep the filling bright and fresh. Chop them roughly.
- Baharat: Also called Arabic 7-spice, it adds a warm, savory flavor. Use store-bought or make my7 Spice Blend.
- Olive oil: With no meat in the filling, the olive oil is what keeps it rich and moist.
- Tomato paste: Stir it with a little of the hot cooking liquid first so it dissolves evenly into the sauce.
- Water or vegetable stock: Low-sodium vegetable stock adds more flavor. Use vegetable stock rather than chicken to keep it vegan.
How to Core Eggplant
A zucchini corer, sometimes called a manakra, works well for baby eggplants too. Use a small paring knife to cut off the stems, then insert the corer and turn it gently, removing the flesh a little at a time.
Leave a shell about ½ inch thick, and avoid going through the sides or bottom, or the filling will leak out as it cooks. Save the cores for another dish.
How to Make Mahshi Betenjan
Here’s the method at a glance. You’ll find the full amounts and timings in the recipe card below.
1. Soak the rice in warm water while you trim and core the eggplants.
2. Make the filling. Mix the drained rice with the onion, tomato, garlic, herbs, olive oil and spices.
3. Stuff the eggplants loosely, about two thirds full, so the rice has room to expand.
4. Start cooking. Arrange the eggplants snugly in a deep pot, add the water or stock, set a plate upside down on top and simmer for 15 minutes.
5. Add the sauce. Stir in the tomato paste, garlic, salt, bay leaves and mint, then simmer for about 40 minutes more.
How to Tell When Mahshi Betenjan Is Done
A fork or knife should slide easily into the eggplants. Then check the rice in the center of one: it should be soft all the way through, with no hard grains. If it isn’t ready, simmer a little longer, adding a splash of hot water if the sauce has reduced too much.
What to Serve With Mahshi Betenjan
Serve about 3 eggplants per person in shallow bowls with plenty of sauce. Plain yogurt or cucumber yogurt sauce is lovely on the side, or use a dairy free yogurt to keep it vegan. Add pita and a crisp cucumber and tomato salad.
Storing, Reheating and Making Ahead
- Refrigerator: Store leftovers with their sauce in an airtight container within 2 hours of cooking. Keep for 3 to 4 days.
- Freezer: Let the cooked eggplants cool, then freeze them with their sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
- Reheating: Warm gently in a covered saucepan with some of the sauce until hot throughout.
- Make ahead: Stuff the eggplants, cover and refrigerate, then cook them the next day.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Mahshi Betenjan (Levantine Stuffed Eggplant)
Ingredients
For the Eggplants and Filling
- 20 baby eggplants about 4½ pounds (2 kg), weighed before coring
- 1 cup Egyptian rice (200 g), or another short or medium grain white rice
- 1 medium yellow onion finely diced
- 1 cup tomato (180 g), finely diced
- 5 cloves garlic minced
- 2 tablespoons fresh parsley chopped, loosely packed
- 1 tablespoon fresh mint leaves chopped, loosely packed
- ¼ cup olive oil (60 ml)
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- 1½ teaspoons baharat or Arabic 7 spice
- ½ teaspoon ground black pepper
For the Tomato Sauce
- 8½ cups water or low-sodium vegetable stock (2 liters)
- 3 tablespoons tomato paste
- 1 clove garlic minced
- 1 teaspoon kosher salt plus more to taste
- 2 bay leaves (optional)
- 6 fresh mint leaves or ½ teaspoon dried mint
Instructions
- Soak the rice. Rinse the rice, cover it with warm water, and set it aside to soften while you prepare the eggplants.
- Trim the eggplants. Using a small paring knife, cut off the stems.
- Core the eggplants. Using a zucchini corer, carefully hollow out each one, leaving a shell about ½ inch thick and taking care not to pierce the sides or bottom.
- Make the filling. Drain the rice well and add it to a large bowl with the onion, tomato, garlic, parsley, mint, olive oil, salt, cumin, baharat, and black pepper. Mix until evenly combined.
- Stuff the eggplants. Loosely fill each eggplant about two thirds full. Do not pack the filling tightly because the rice will expand as it cooks.
- Start cooking. Arrange the stuffed eggplants snugly in a large, deep pot and pour in the water or stock. Set a heatproof plate upside down on top to keep them under the liquid. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes.
- Add the sauce. Stir the tomato paste with a little of the hot cooking liquid until smooth, then add it to the pot along with the garlic, salt, bay leaves, and mint.
- Simmer. Cook over medium heat for about 40 minutes, until the eggplants are very soft and the rice is fully cooked. Taste the sauce and add more salt if needed.
- Serve. Serve warm with plenty of the sauce, with yogurt or pita on the side.
Notes:
- Eggplants: Look for small, firm baby eggplants that are fairly straight and even in size. Plan on about 3 per person.
- Half and half: Swap half the eggplants for small kousa (Middle Eastern zucchini) and cook them together with the same filling.
- Vegan: Use water or vegetable stock and serve with pita or a dairy free yogurt.
- Make ahead: Stuff the eggplants, cover, and refrigerate, then cook them the next day.
- Storage: Refrigerate leftovers with their sauce in an airtight container for 3 to 4 days. Reheat gently on the stovetop.
- Freezing: Let the cooked eggplants cool, then freeze them with their sauce in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Mahshi Betenjan FAQs
Yes, as written. The filling is rice, vegetables, herbs and olive oil, and the sauce uses water or vegetable stock. Serve it with pita or a dairy free yogurt to keep the whole meal vegan.
Yes. My family often made it half eggplant and half small kousa, with the same filling, cooked together in one pot. My kousa mahshi post explains how to choose and core the zucchini.
This version is plant based. For a meat filling, try my Kousa Mahshi, which uses rice and ground beef.
Yes. Stuff the eggplants, cover and refrigerate them, then cook them the next day.
Yes. Freeze the cooked eggplants in their sauce for up to 3 months, then thaw overnight in the refrigerator and reheat gently.
More Plant Based Middle Eastern Recipes
For more Lent friendly dishes, try Mujadara With Bulgur, Lebanese Lentil Soup and Fasolia Bi Zeit.
Valerie says
Really loved the spices. I never had baharat seasoning before and loved it. I did not have enough eggplants in my garden and had to cut the recipe in half. I will make it next time I get a batch of aubergines.
Maristela says
I just made it and it is delicious. Easy to prepare, which is a perk. Thank you for this lovely recipe.
Ritchie Dee says
These look very tasty