Middle Eastern African Beef, pork & lamblunchdinnerGluten-freeDairy-freeNo added sugar

Egyptian Stuffed Eggplant (Mahshi Betinjan)

Name: Egyptian Stuffed Eggplant (Mahshi Betinjan)
Yield: 8 servings
Cuisine: Middle Eastern, African
Ingredients: 6 medium-sized eggplants; 250 grams ground beef or lamb; 1 cup rice, rinsed; 1 small onion, finely chopped; 2 garlic cloves, minced; ¼ cup fresh parsley, finely chopped; ¼ cup fresh dill, finely chopped; ¼ cup fresh mint, finely chopped; 2 tablespoons tomato paste; 1 teaspoon ground cumin; 1 teaspoon ground paprika; ½ teaspoon ground cinnamon; Salt to taste; Pepper to taste; Olive oil for drizzling

Egyptian stuffed eggplant, also known as mahshi betinjan, is a flavorful and satisfying dish in Egyptian cuisine. It features eggplants that are hollowed out and stuffed with a savory filling made of rice, ground meat, herbs, and spices. The stuffed eggplants are then baked until tender and golden, resulting in a delicious and hearty meal.

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If you eat

serving

242kcal · 12% of your day

Protein: 12 g · 10% of 120 g
Carbs: 43 g · 20% of 220 g
Fat: 4 g · 6% of 65 g

11 g
Fibre: 11 g
Sugar: 27 mg
Sodium: 485 g
Serving size

Calculated from all 12 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 8 servings of about 485 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

6 medium-sized eggplants
250 grams ground beef or lamb
1 cup rice, rinsed
1 small onion, finely chopped
2 garlic cloves, minced
¼ cup fresh parsley, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh mint, finely chopped
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground paprika
½ teaspoon ground cinnamon
Salt to taste
Pepper to taste
Olive oil for drizzling

Ingredients for 8 servings (3.9 kg) · the original recipe

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Method

1
Preheat the oven to 180°C (350°F).
Oven
2
Wash the eggplants and cut off the stem end. Slice each eggplant in half lengthwise.
3
Use a spoon to carefully hollow out the eggplant halves, leaving about a ½-inch thick shell. Set aside the hollowed-out eggplant flesh to use in the filling.
4
In a mixing bowl, combine the ground beef or lamb, rinsed rice, finely chopped onion, minced garlic, fresh parsley, fresh dill, fresh mint, tomato paste, ground cumin, ground paprika, ground cinnamon, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
5
Stuff each hollowed-out eggplant half with the meat and rice filling, packing it firmly into the shell.
6
Arrange the stuffed eggplants in a baking dish, making sure they fit snugly.
Oven
7
Drizzle the stuffed eggplants with olive oil to keep them moist and enhance the flavor.
8
Cover the baking dish with foil and bake in the preheated oven for about 45–50 minutes, or until the eggplants are tender and the filling is cooked through.
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9
Once cooked, remove the foil and continue baking for an additional 10–15 minutes to allow the tops to brown slightly.
10
Remove the eggplant from the oven and let them cool for a few minutes before serving.
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11
Serve the mahshi betinjan hot as a main course, garnished with fresh herbs if desired. It pairs well with a side of Egyptian bread, rice, or a salad.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.