Middle Eastern stuffed aubergines

Ingredients

• 100 gbasmati rice
• 2 largeaubergines
• to tasteolive oil
• 2 tbsppine nuts
• 2onions, finely chopped
• 2 clovesgarlic, finely chopped
• 400 mlchicken stock
• 1 small tinchopped tomatoes
• 1 tbsphoney
• 400 glamb mince
• 1 tbspras el hanout
• 1 tspsmoked paprika
• 2 tbspchopped coriander
• to tasteblack pepper
• to tastesalt

Instructions

1. 1

   Cook the rice

   Cook the rice for about 7 minutes, then drain it and leave it to cool.

2. 2

   Heat the oven

   Preheat the oven to 180°C.

3. 3

   Cook the aromatics

   Heat olive oil in a deep frying pan or wok over a medium heat. Cook the onion and garlic, then add the pine nuts and fry briefly. Spoon half of the mixture into a bowl and leave it to cool slightly.

4. 4

   Prepare aubergines

   Halve the aubergines lengthways. Scoop out the flesh, leaving about 0.5 cm around the edges.

5. 5

   Simmer the sauce

   Add the stock, chopped tomatoes, honey, pepper and salt to the pan with the remaining onion mixture. Simmer for 5 minutes.

6. 6

   Mix the filling

   Add the lamb mince, rice, ras el hanout, pepper and salt to the bowl with the reserved onion mixture. Mix well, then fill the aubergine halves with the mixture.

7. 7

   Bake the aubergines

   Pour the tomato sauce into an oven dish and place the stuffed aubergines on top. Bake for about 50–60 minutes, until the aubergines are cooked through.

8. 8

   Check for doneness

   After 50 minutes, check whether the aubergines are tender and cooked.

9. 9

   Serve with sauce

   Carefully lift the aubergines from the dish and place them on a plate. Spoon over some sauce and scatter with coriander.

What is mahshi batinjaan?

Mahshi batinjaan is a stuffed aubergine dish associated with Lebanese and Palestinian cooking. The name refers to aubergines filled with a savoury mixture, often built around rice and meat.

This version combines lamb, rice and warm spices, with tomato sauce underneath. Baking the filled aubergines in the sauce lets them soften while the flavours mingle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 26g protein, 42g carbs, 31g fat.

The rice and tomatoes provide most of the carbohydrates, while lamb and olive oil contribute much of the fat; lamb also supplies the main protein. Serve an aubergine half with a generous side of salad or vegetables to balance the plate.

Build the filling

Rice: cook it for about 7 minutes as directed, then drain and cool it before mixing it with the raw lamb. It will continue cooking inside the aubergines in the oven.

Lamb and spices: ras el hanout and smoked paprika season the filling, while onion, garlic and pine nuts give it savoury depth and a little crunch.

Scoop without tearing

Aubergines: leave about 0.5 cm of flesh around each shell so it holds its shape while being filled and baked. A small spoon can be used if you do not have a melon baller.

Filling: pack the mixture in gently rather than pressing it firmly into the shells. This helps it cook evenly without splitting the aubergines.

Make the tomato base

Sauce: simmer the stock, tomatoes and honey with the remaining onion mixture for 5 minutes before transferring it to the oven dish. The liquid surrounds the aubergines as they bake.

Seasoning: taste the sauce before it goes into the oven and adjust the salt and pepper to suit your ingredients. Stock can vary in saltiness.

Check texture and timing

Aubergines: begin checking at 50 minutes, as the recipe gives a baking window of 50–60 minutes. A knife should pass into the flesh easily when they are ready.

Filling: check that the lamb is cooked through before serving. If the aubergines need longer, return the dish to the oven and check again shortly afterwards.

Serving ideas

Sauce: spoon some of the tomato sauce over each aubergine when serving, and finish with chopped coriander. This keeps the filling moist and brings the fresh herb flavour to the surface.

On the side: serve with a crisp salad or extra vegetables for a lighter accompaniment. The rice in the filling makes the dish substantial on its own.

Recipe notes & tips

• Let the rice cool before combining it with the lamb so the filling is easier to mix.
• Scoop out the aubergine flesh carefully, keeping an even border around each shell.
• Set the filled aubergines snugly in the oven dish so they remain upright.
• Start checking the aubergines at 50 minutes, as their size can affect how quickly they soften.
• Taste the tomato sauce before baking and remember that the stock may already be salty.

Variations

• Fresh herbs: Stir extra chopped coriander into the filling for a stronger herbal flavour.
• More pine nuts: Toast a few additional pine nuts and scatter them over the finished dish.
• Different mince: Use beef mince in place of lamb for a milder filling.
• Spicier sauce: Add a pinch of chilli flakes to the tomato sauce before simmering.
• Meat-free filling: Replace the lamb with cooked lentils and check the filling seasoning before stuffing.

Common mistakes to avoid

• Over-scooping: Leaving too little flesh can make the aubergine shells split; keep about 0.5 cm around the edges.
• Packing the filling tightly: Firmly compressed filling can cook unevenly; spoon it in gently.
• Skipping the rice cooling: Hot rice makes the filling harder to handle; drain it and let it cool first.
• Using too little sauce: The aubergines need the tomato mixture beneath them while baking; spread all the sauce across the oven dish.
• Stopping too early: Aubergines that are still firm need more time; check at 50 minutes and continue baking if necessary.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat covered in an oven at 180°C until piping hot, or warm portions in the microwave, adding a little water or sauce if needed.

Frequently asked questions