Mahashi - stuffed courgettes and aubergines

This dish always reminds me of family gatherings, with Gramma's Mahashi stealing the spotlight every time. There’s something so special about these stuffed courgettes and aubergines; they look impressive, but they’re actually not as tricky to make as they seem!

Traditionally, they’re filled with rice and meat, but I like to use plant-based mince instead, which keeps all the flavour while making it a little lighter.

In the Middle East, Mahashi is a staple for big family meals and special occasions, the kind of dish that brings everyone together around the table. Every family has their own version, so it’s always fun to try a friend’s recipe and see the little twists they add.

I hope one day, when you make it, it reminds you of our family meals, the love that goes into cooking, and of me sharing it with you.

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.