Pharaoh's Royal Stuffed Eggplant (باذنجان محشي ملكي الفراعنة)

This traditional Egyptian dish, باذنجان محشي ملكي الفراعنة (Pharaoh's Royal Stuffed Eggplant), is a flavorful and satisfying meal that is sure to impress your guests. The combination of tender eggplant, fragrant spices, and savory filling makes this dish a standout in Egyptian cuisine.

Pharaoh's Royal Stuffed Eggplant (باذنجان محشي ملكي الفراعنة)

Ingredients

  • 4 small eggplants
  • 1 cup cooked rice
  • 1 onion, finely chopped
  • 2 tomatoes, diced
  • 1/4 cup chopped parsley
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • Salt and pepper to taste
  • 1/4 cup olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the eggplants and scoop out the flesh, leaving a shell about 1/4 inch thick. Chop the scooped-out flesh and set aside.
  3. In a large bowl, combine the cooked rice, chopped onion, diced tomatoes, parsley, minced garlic, cumin, paprika, cinnamon, salt, and pepper. Mix well.
  4. Stuff the eggplant shells with the rice mixture.
  5. Place the stuffed eggplants in a baking dish, drizzle with olive oil, and cover with foil.
  6. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the eggplants are tender.
  7. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
12g
Carbohydrates
35g
Fat
14g

Supplies

Baking dish Foil

Tools

Knife Cutting board Bowl Spoon

Serving suggestions

Serve the باذنجان محشي ملكي الفراعنة (Pharaoh's Royal Stuffed Eggplant) with a side of yogurt or a fresh salad for a complete meal.

Tips & tricks

For a richer flavor, you can add a sprinkle of feta cheese on top of the stuffed eggplants before baking.

Cost

$10