Stuffed eggplant
Stuffed eggplant is a dish typical of many countries.
Variations
In Egypt
In Egypt, stuffed eggplant dolma is known as mahshi bedengan. Small eggplants are hollowed out and filled with a seasoned mixture of rice and herbs. The stuffing typically includes short-grain rice combined with chopped parsley, dill, coriander, onions, and tomatoes, all seasoned with spices such as cumin, salt, and black pepper.After stuffing, the eggplants are arranged upright in a pot, covered with a tomato-based sauce, and simmered until tender. This method allows the flavors to meld together, resulting in a savory and aromatic dish. Mahshi bedengan is often served as part of a larger meal, accompanied by other stuffed vegetables like zucchini and bell peppers.
Bedengan mekhalel is a pickled eggplant dish traditionally eaten in Egypt alongside various main dishes. Small eggplants are typically used for this dish, which are first boiled until slightly tender before being stuffed with a mixture of minced garlic, chili peppers, coriander, and spices such as cumin and salt. Once stuffed, the eggplants are arranged in a jar and submerged in a brine of vinegar and lemon juice, allowing them to absorb the flavors over time.