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4.6 from 24 votes

Vegetarian Stuffed Eggplant (Sheik Mahshi)

Recipe for Vegetarian Stuffed Eggplant with chickpeas, pine nuts, tomatoes, onion, garlic, herbs and spices. Vegan, parve, gluten free, all natural.

Prep Time
40 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
Servings: 6 servings
Calories: 520 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 1/2 cup white Basmati rice
  • 3 pounds eggplants (3 large)
  • kosher salt
  • 1/4 cup toasted pine nuts
  • 2 cups canned chickpeas, drained
  • 1/2 cup fresh parsley, coarsely chopped
  • 1/2 cup fresh mint leaves, coarsely chopped
  • 3/4 cup extra virgin olive oil, divided
  • 1 brown onion, peeled and minced
  • 48 ounces diced fire roasted tomatoes (3 cans)
  • 4 roasted garlic cloves, minced
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 2 fresh lemons, juiced
  • 2 tablespoons tomato paste
  • Dash cayenne pepper
  • salt and pepper

Instructions

    Cup of Yum
  1. Cover the rice with cold water and 1 tsp of salt; soak for 30 minutes prior to cooking.
  2. Cut the stems off your eggplants and slice them in half lengthwise. Scoop out the center seeds and flesh of the eggplant halves with a vegetable corer or melon baller, leaving a 1/2 inch wall around the outer edge.
  3. Sprinkle the eggplant halves with kosher salt and let them rest in a bowl for 30 minutes to draw out the bitterness. Rinse the salt off with water, pat dry, and arrange them snugly in a 9×13 baking dish.
  4. Toast your pine nuts in a skillet over medium heat, stirring constantly, until they are nicely browned (don’t let them burn!).Roast your garlic cloves.
  5. Preheat your oven to 350 degrees F. Fit your food processor with a metal blade. Pulse chickpeas, parsley, and mint together until they are coarsely chopped. Don’t over-process, or you’ll end up with green hummus! Just pulse it a few times to roughly chop the chickpeas and herbs. Spoon the ingredients into a mixing bowl.Grease a large skillet with 1 tbsp of olive oil. Saute the onion till golden brown and carmelized. Add half of the onion to the mixing bowl, reserve the other half in the skillet.
  6. Drain the soaked rice, rinse it, then add it to the mixing bowl along with toasted pine nuts, 1 can of diced tomatoes, 1/4 cup of olive oil, roasted garlic, parsley, cinnamon, allspice, and juice of 1 lemon. Mix ingredients thoroughly with a fork, then season generously with salt and pepper. Taste mixture, add additional seasoning if desired.Spoon stuffing loosely into the eggplant halves (filling will expand during cooking). Drizzle stuffed eggplants with olive oil.
  7. In the skillet where you’ve reserved half of your cooked onion, pour the remaining 2 cans of fire roasted tomatoes, 1/4 cup olive oil, juice of 1 lemon, 2 tbsp tomato paste and a dash of cayenne pepper. Mix ingredients together and warm over medium heat till sauce is bubbly. Remove from heat and season with salt and pepper to taste.
  8. Spoon the sauce evenly over the stuffed eggplant halves. Cover the baking dish with foil. Place dish in the oven and let it cook for 45 minutes. Remove foil from the baking dish and continue cooking for 15-30 minutes more until the eggplant is tender and the stuffing is cooked through. Serve hot.

Notes

  • You will also need: Food processor, 9×13 baking dish or pan, aluminum foil

Nutrition Information

Calories 520kcal (26%) Carbohydrates 52g (17%) Protein 9g (18%) Fat 32g (49%) Saturated Fat 4g (20%) Sodium 555mg (23%) Potassium 836mg (24%) Fiber 13g (52%) Sugar 15g (30%) Vitamin A 1620IU (32%) Vitamin C 39.1mg (43%) Calcium 149mg (15%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 520

% Daily Value*

Calories 520kcal 26%
Carbohydrates 52g 17%
Protein 9g 18%
Fat 32g 49%
Saturated Fat 4g 20%
Sodium 555mg 23%
Potassium 836mg 18%
Fiber 13g 52%
Sugar 15g 30%
Vitamin A 1620IU 32%
Vitamin C 39.1mg 43%
Calcium 149mg 15%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.