Mahshy (Stuffed Eggplant with Rice)

Egyptian Food and Recipes



*1 kg eggplant

*1/4 tsp salt

*2 tbsp butter or oil

*1 onion, chopped

*1 kg tomatoes, chopped


*1/2 c short-grain rice

*Salt and pepper to taste

*1 c chicken broth or beef broth



Wash and core eggplant . Prick with fork, and sprinkle with salt; set aside. Heat butter or oil, saute onion, add tomatoes and parsley, and saute for a while. Add rice; stir and mix well. Remove from fire; set aside for 10 minutes. Fill eggplants with rice mixture and place in a deep baking tray or casserole. Pour meat broth over, cover with foil, and bake at 250 degrees F until rice is done.



NOTE: Any kind of meat can be added to the rice mixture


Last Updated: June 6th, 2011