Egyptian Style Stuffed Eggplant Recipe | The Egyptian Cook

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Let’s make this Egyptianstyle stuffed eggplants. In Egyptian culture, we call this mashi bidden. Start this recipe by making the mashi filling. Fry diced onions with minced garlic and olive oil. Once fragrant, add diced tomato. Season it with ground coriander, ground cumin, sea salt, and black pepper. Mix this really well. Then introduce an immersion blender to this operation to make the tomato sauce nice and smooth like you. Transfer the homemade tomato sauce to a large bowl and allow it time to cool down. Add chopped parsley, chopped cilantro, fresh dill, and washed Egyptian rose. Mix this really well. Now let’s prepare the eggplant. Long and skinny eggplant is best for making mashi bidden. First, remove the stem and slice the same end flat. Use a vegetable core to carefully work your way in to remove the eggplant guts. The hollowed eggplant should look like this. Save the eggplant guts in a bowl of water and lemon juice to help prevent it from browning. Oh, what are you going to do with it? Okay, kalos. Fry it in some olive oil first. Season it with sea salt and eat it with ice. Now stuff the eggplant with the mashy filling, but be careful not to overpack it tight. Fill it all the way to the rim. Then set it in the same pot you used to make the tomato sauce and make sure the eggplants are standing up. Combine water with sea salt and a splash of tomato paste. Pour the mixture over the stuffed eggplant so that it is at least halfway up. Bring it to a boil. Then turn the heat down to low. Keep this at a low simmer for about 45 minutes with the lid on. Once ready, simply transfer it to a serving dish. Pour some of the tomato juices over it. Squeeze in fresh lemon juice. Garnish it with fresh cilantro. And it is ready to serve. Egyptian style mashi beden. For more Egyptian food, culture and spontaneous yelling, click join to become a member. It is one of the best ways to support what I do. Yala bismillah. Mhm. You have to try this Egyptian food. [Laughter]