Mahashi - stuffed courgettes and aubergines

This dish brings back memories of family gatherings, with my Mum's Mahashi always stealing the spotlight. There’s something special about these stuffed courgettes and aubergines... they look impressive, but they’re surprisingly easy to make! Traditionally, they’re filled with rice and meat, but I swap the meat with plant-based mince beef.

In the Middle East, Mahashi is a must-have for big family meals and special occasions, the kind of dish that brings everyone together. Every region has its own way of making it, so it’s always exciting to try a friend’s version and see how they put their own spin on it!

Ingredients:

For the veggies:

10 small courgettes (zucchini)
10 small aubergines (eggplants)

For the stuffing:

1¼ cups long-grain rice
1 cup plant-based mince (or mince beef)
2 tbsp tomato paste
1½ tsp seven-spice mix
1 tsp salt
1 tsp paprika
½ tsp cinnamon
3 cloves garlic, minced
1 tsp dried mint
1 tsp olive oil

For the cooking broth:

¼ cup tomato paste
8 cloves garlic, crushed
1 tsp dried mint
2 tsp lemon juice
8 cups hot water
1 tsp salt
½ tsp black pepper

Instructions

Step 1: Prep the veggies:

Cut off the tops of the courgettes and aubergines.
Use a corer or a small spoon to hollow them out, leaving about ¼-inch thick walls. (Be gentle so they don’t tear!)
Rinse and set them aside in a colander.

Step 2: Make the filling:

Rinse the rice under cold water a few times until the water runs clear.
In a mixing bowl, combine the rice, plant-based mince, tomato paste, spices, garlic, dried mint, and olive oil. Mix well but don’t overwork it.

Step 3: Stuff the veggies

Fill each courgette and aubergine about ¾ full, as the rice will expand as it cooks.

Step 4: Assemble and cook:

Arrange the stuffed veggies in a large pot, stacking them if needed.
In a bowl, mix the tomato paste, crushed garlic, lemon juice, salt, and pepper with hot water. Pour it over the veggies, making sure they’re mostly covered.
Bring to a boil, then reduce heat to medium, cover, and let simmer for 30 minutes for planed-based beef and an hour for beef.
Sprinkle the dried mint on top and cook for another 5-10 minutes.

Step 5: Serve & enjoy:

Let them cool slightly before serving. They taste amazing on their own or with a side of plain yogurt.

💬 If you give this recipe a try, let me know what you think—I’d love to hear how it turns out! Enjoy every bite.

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