Mahshy
(Aubergine Stuffed with Rice) Recipe

Origin: Egypt Period: Traditional

Ingredients:

1kg aubergines (eggplants)
1/4 tsp salt
2 tbsp butter, Egyptian smen or oil
1 onion, chopped
1kg tomatoes, chopped
1 bunch flat-leaf parsley, chopped
75g short-grain rice
salt and black pepper, to taste
250ml vegetable (or meat) stock

Mahshy
(Aubergine Stuffed with Rice) Preparation:

Method:

Wash the aubergines then core them. Prick the skin all over with a fork and sprinkle with the salt before setting aside for about 20 minutes.

Meanwhile, add the oil, smen or butter to a pan and use to fry the onion until soft (about 8 minutes) then add the tomatoes and parsley. Stir to combine, season with salt and black pepper and fry for about 5 minutes. Add the rice to this mix and stir to combine. Cook for 2 minutes then take off the heat and set aside.

Allow the rice mix to cool for 10 minutes then use to stuff the aubergines. Transfer to a deep baking tray or casserole dish then pour the stock over the top. Cover with foil and a lid then transfer to an oven pre-heated to 130°C and bake for about 40 minutes, or until the aubergine is tender and the rice is done.

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