Mahshi with Eggplants and Cheese*

Description of Mahshi (a stuffed dish) With Eggplants

Take sweet eggplants, peel them and boil in salted water until done, then remove their seedy flesh to one side. Make mahmiyya for the eggplants in a tajine. Add as much bread crumbs (as the quantity of eggplant), and pepper, coriander seed, cinnamon, saffron, chopped almond and as many eggs as you need; beat it all and cover with plenty of oil and bury in it whole egg yolks. Then plant the seedy flesh in it and put in an oven at moderate heat and leave until it has finished cooking and binds and is brown on top, then take out and leave until its heat flags and leave it. You might pound in it whatever meats of fried fowl you have ready, and each will result in a different dish; there are some who serve it with juices of coriander and mint.

Preparing Mahshi with Eggplants and Cheese

Take boiled eggplant and beat, according to what has been mentioned, in a dish with its aforementioned flavorings and with cut-up cheese, almonds and enough eggs; put in the tajine and cover with oil, put in the oven and leave until brown on top and take out.

Steps

1. Peel, chop eggplant in 1" cubes.
2. Boil in salted water until soft (~10 min). Remove seedy parts & set aside. Press out extra water from eggplant.
3. Mash with chopped cheese. Mix in almonds, spices, Add bread crumbs to thicken. Beat egg, add to mixture.
4. Pack in ramekin, plant seeds inside. Top with oil.
5. Bake @ 375 F until brown on top (20-30 min.)

Note

Broadly not loved, although entirely edible. Came out a bit souffle-like -- took out when it puffed and cracked.