Another Type of Mahshi

Take nicely-shaped sweet eggplants and take out their seedy flesh carefully so that they keep their shape, and cut out the site of the seedy flesh carefully with a sharp knife so that they remain empty. Then boil what you took out from inside in salted water until it is ready. Drain the water and rub it [the boiled flesh] to pieces, as mentioned earlier, with white bread crumbs, egg and cooked pounded meat. Fill the empty skins with this and replace the seedy flesh as it was. Throw them into and arrange them in the tajine and pour in the rest of the stuffing and some oil; put in the oven and leave until thickened and completely done. Take out the eggplants and put them as they are on a platter, whole, as if nothing had been done to them.