Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

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

Ingredients
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

Instructions

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.

 

More Pasta, Grains, Pulses, Rice  Recipes  |   What's in Season  |   International Cuisines

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

 Follow us 

Share 

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

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk