Spiced Chicken Stuffed Eggplant — Chicken Mahshi Bademjan
Iraqi eggplant halves stuffed with spiced chicken, rice, and tomato, baked in a baharat-tomato broth, finished with parsley and a fresh lemon squeeze.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Salt eggplant halves with 2 tsp salt, rest cut-side down on paper towels 8 minutes, pat dry, brush with 4 tsp olive oil. Combine chicken, rinsed rice, onion, reserved eggplant flesh, garlic, baharat, cumin, turmeric, Aleppo pepper, tomato paste, 4 tsp olive oil, and 1 tsp salt in a bowl; mix firmly 60 seconds until evenly bound.
Bake 1
Heat oven to 200C. Combine diced tomato, tomato paste, baharat, cumin, Aleppo pepper, hot water, and salt in a 28cm baking dish, stir to combine. Stuff each eggplant half three-quarters full with chicken-rice mixture, packing gently. Lay halves cut-side up in broth, half-submerged. Cover tightly with foil.
Bake 2
Bake covered at 200C for 20 minutes until rice is nearly tender. Uncover and bake 5 minutes more until rice is fully tender, eggplant is soft when pierced, and broth has thickened. Remove from heat, rest covered 3 minutes.
Plate
Transfer eggplant halves to serving bowls with a generous ladle of broth. Drizzle yogurt across, scatter parsley over, and serve lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.