Stuffed Eggplant (Mahshi Bitingan)

Ingredients

• •1 kg small, slender eggplant
• •1 cup Egyptian rice, washed and soaked for 10 minutes
• •500 g minced beef
• •1 large onion, pureed in a blender and squeezed dry
• •3 garlic cloves, crushed to a paste
• •2 tomatoes, peeled, seeded, and pureed
• •1 tbsp ghee for the filling + 1 tbsp for the top
• 2-3 cups kawareh broth (best) — or regular beef broth
• •2 tbsp rock salt (for soaking) + salt to taste for the filling and the top
• •1 tsp cumin
• •1/2 tsp ground cardamom

Steps

1. 1Rinse the eggplant, trim the tops, and hollow out each one carefully with a corer without piercing the bottom — keep the wall about 0.5 cm thick. Place the hollowed pieces in a bowl of cold water with 2 tbsp rock salt and submerge them fully for 15-20 minutes to draw out the bitterness. Rinse, gently squeeze, and let them drain.
2. 2In a large bowl, combine the drained rice with the minced beef, squeezed onion, garlic paste, pureed tomato, 1 tbsp ghee, salt, cumin, cardamom, and 1/4 cup of the broth. Knead by hand for 3-4 minutes until smooth. Taste and adjust the salt before stuffing.
3. 3Stuff each eggplant with a small spoon to about three-quarters full only — don't fill more, because the rice triples in volume and will split the eggplant. Press the filling in lightly.
4. 4In a wide pot, lay a layer of tomato or onion slices on the bottom to prevent sticking. Arrange the stuffed eggplant horizontally on top, packed snugly. Bring the broth to a boil and pour it over until it covers the stuffing by about 1 cm. Sprinkle salt, cumin, and 1 tbsp ghee on top, then place a heavy heat-safe plate upside-down on the eggplant to keep it submerged.
5. 5Bring to a boil over high heat for 10 minutes, reduce to medium for 15 minutes, then to low covered for 1 hour. Don't lift the lid often. At 1 hour 15 minutes, taste the rice — if it's tender and the eggplant gives slightly under pressure without collapsing, it's done. If the rice is still firm, add 1/4 cup boiling water and continue for 10 minutes.
6. 6Turn off the heat and let the pot sit covered for 10-15 minutes before opening — this lets the rice absorb the remaining broth and the texture settle. Serve in a deep dish with a ladle of broth over the top and toasted bran bread alongside.

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