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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- In a large bowl, combine the cooked rice, chopped onion, diced tomatoes, parsley, minced garlic, cumin, paprika, cinnamon, salt, and pepper. Mix well.
- Stuff the eggplant shells with the rice mixture.
- Place the stuffed eggplants in a baking dish, drizzle with olive oil, and cover with foil.
- Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until the eggplants are tender.
- 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