Shiek Al Mahshi/ Lebanese Stuffed Eggplants
Description
The fresh eggplants in sheik al mahshi maintain their sweet, bright flavor, and they provide a cool, crisp contrast to the warm, filling made with ground meat. Plus, they’re eye-catching in color and shape, which makes them a presentable main for parties and get together.
Ingredients
- 1 1/ 2 kgs / 3lb 5 oz slender eggplants
- 3 cups water
- 2 tablespoons tomato paste
- 300 grams/ 10.5 oz lamb or beef
- ¼ cup pine nuts
- 1 medium sized tomato cut into wedges
- Sunflower oil or ghee to fry the eggplants
- 1 onion finely chopped
- 1 teaspoon salt or to taste
- A generous dash of freshly grated black pepper
- A dash of cinnamon powder optional
Instructions
- Partially peel the eggplants, creating a stripped effect. Leave enough skin allowing the eggplants to stay intact during the cooking process.
- Sprinkle the salt on the eggplants and set aside for about 20 minutes.
- Pour the 3 tablespoons of oil or ghee in a skillet, place on medium heat and fry the pine nuts, lightly roasting it. Remove with a slotted spoon and set aside. Add the chopped onion to the oil and sauté to tender. Stir in the minced meat, Add the minced meat, breaking it apart with a wooden spoon. You want to break it up as much as possible. Season with salt and the mentioned spices; Cook the mince, stirring and breaking up any large chunks for about 6-8 minutes, or until it is fully browned. Remove from heat, take a bite to make sure you’ve seasoned to your taste preference. Add the toasted pine nuts, and leave to completely cool down, now the filling is ready.
- Heat oil or ghee in a large skillet and fry the eggplants on both sides to a golden color.
- Remove with a slotted spoon and drain on kitchen paper towels.
- Using a sharp knife, vertically slit the center of each eggplant, deep enough to add the stuffing in it.
- Transfer the eggplants onto a baking tray in a single layer. Place 1 tablespoon of the cooked minced meat into the slit of each eggplant.
- Top each eggplant with a tomato wedge.
- Mix the tomato paste and water and pour it gently over the eggplants.
- Bake in a preheated oven to 180°C/350°F for about 35 to 40 minutes.
- Serve with rice and vermicelli or plain rice. Happy eating.
Video
Tried this recipe?Let us know how it was!