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Squash and Eggplant Mahshi

Rating

Calories: 2100 Calories

Macros: Proteins: 18g, Fats: 15g, Carbohydrates: 40g

Cooking time: 1 hour 30 minutes

instacart: squash-and-eggplant-mahshi

Categories: Middle Eastern Dishes, Stuffed Vegetables, Comfort Foods, Dinner Recipes, Family Meals, Traditional Cuisine, Aromatic Dishes, Baked Dishes

About

Squash and Eggplant Mahshi is a beloved Middle Eastern dish that combines the vibrant flavors of seasoned rice and beef stuffing with tender vegetables bathed in a zesty tomato sauce. Perfect for family gatherings or a unique dinner option, this comforting meal showcases the art of stuffing fresh produce with a flavorful, aromatic filling, bringing a taste of tradition to your dining table.

Top Recipe

Squash and Eggplant Mahshi

emaninthekitchen267.189 hours ago3 min read

Ingredients

For the Mahshi:
🥒 6 squash
🍆 6 mini eggplants
🍚 1 cup of long grain rice (washed)
🥩 1 pound of ground beef
🧅 1 small onion
🧄 4 cloves of garlic
🌿 1/2 cup of parsley
🍋 Juice of 1 lemon
🌶️ 2 tablespoons of pepper paste
🐔 1 tablespoon chicken bouillon
🧂 1 teaspoon black pepper
🧂 1 teaspoon 7 spice
🌶️ 1 teaspoon chili flakes (or to taste)
🧂 1 teaspoon of salt

For the Sauce:
💧 4 cups of hot water
🍅 1 (6 oz) can of tomato paste
🍋 Juice of 2 lemons
🫒 3 tablespoons of olive oil
🌿 1/2 tablespoon dried mint
🧂 1/2 tablespoon salt

Instructions

1- Prepare the Vegetables:

Trim the ends of the squash and remove the stems from the eggplants.
Use a corer to pierce the top and remove the insides, keeping a slightly thick outer layer to hold the stuffing. Rinse the cored vegetables thoroughly under cold water and set aside.

2- Make the Stuffing:

In a large mixing bowl, combine the washed rice, ground beef, chopped onion, minced garlic, parsley, lemon juice, and pepper paste.
Add the chicken bouillon, black pepper, 7 spice, chili flakes, and salt. Mix well until all ingredients are fully incorporated.

3- Stuff the Vegetables:

Gently fill each squash and eggplant with the rice mixture. Avoid packing the stuffing tightly to allow space for the rice to expand during cooking.

4- Prepare the Sauce:

In another bowl, combine the hot water, tomato paste, lemon juice, olive oil, dried mint, and salt. Mix until smooth and well blended.

5- Cook the Mahshi:

Place the stuffed vegetables in a baking dish. Pour the prepared sauce over them, ensuring they are well coated.
Cover the dish with a lid or aluminum foil.
Bake in a preheated oven at 400°F (200°C) for about 1 hour, or until the rice is cooked and the vegetables are tender.

6- Serve:

Let the dish cool slightly before serving. Enjoy your delicious and aromatic Squash and Eggplant Mahshi hot, accompanied by sides of your choice.

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
Calories (per serving): Approx. 350
Proteins: 18g
Fats: 15g
Carbohydrates: 40g
Equipment: Corer, mixing bowls, baking dish, foil