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Egyptian Stuffed Aubergines     HT MC Egyptian 70mins

Egyptian Name: Mahshy

Serves 4     Hot Vegetables Grains Main Course Gluten Wheat Dairy free Eggless Egypt North African Nth Africa

4 medium Aubergines (Eggplant), halved
2 tbsp Vegetable Oil
1 Onion, chopped
2 Garlic Cloves, crushed
1kg/2.2lb Tomatoes, chopped
2 tbsp freshly chopped Parsley
100g?4oz White Rice
Salt and Pepper
240ml/8fl.oz. Fresh Chicken, Beef or Lamb Stock


1. Preheat the oven to 200C, 400F, Gas Mark 6. Prick the outsides of the aubergines with a fork, then scoop out the flesh to within 12mm/˝ inch of the sides and sprinkle with salt. Set aside.

2. Heat butter or oil in a frying pan, add the onion, garlic and parsley, and sauté for 5 minutes, stirring from time to time.

3. Stir in the tomatoes, rice, salt and pepper and continue to cook, stirring, for 5 minutes then remove from the heat, turn the mixture onto a large platter, spread out and set aside to cool for 10 minutes.

4. Fill the aubergines with the cooled rice mixture, place filled side up in a deep casserole then pour the stock over and around the aubergines. Cover with a lid or aluminium foil and bake for 40-45 minutes or until the rice is tender.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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