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mahshi bathenjan with grit (Eggplants)

  • Yield : medium dish
  • Servings : 6
  • Prep Time : 30 m
  • Cook Time : 60 m
  • Ready In : 1:40 h


  • 2 kg Black eggplants.
  • • 1 cup of coarse grit.
  • • 1 bunch of parsley.
  • • 5 pieces of medium sized tomato.
  • • Finely minced red pepper.
  • • Finely minced green pepper.
  • • 1 cup of ell soaked and boiled chick peas.
  • • 2 medium sized onions.
  • • Salt
  • • Condiment.
  • • Fine meat.
  • • Pomegranate molasses.


Step 1

• Dig eggplants, then toast grit on a backburner for few minutes, then put all the ingredients on it (the minced tomatoes, red pepper and green pepper) and it is preferred to mince all of these ingredients finely.

Step 2

• Put the boiled chick peas and mix all the previous ingredients with all together in addition to salt and lemon juice to taste.

Step 3

• Then, fill the eggplants well.

Step 4

• Compact the eggplants in a pot , and put them in the bottom of the pot with the bones.

Step 5

• The soup contains water, tomato paste, garlic, mint, lemon juice and pomegranate molasses, and you can add lemon to taste

Step 6

• Put in a backburner and after being cooked, filter them from the soup, and leave them until they cool. • Then, compact them in a plate and serve.

By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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