Sheikh El Mahshi / Lebanese Stuffed Eggplants
Description
The fresh eggplants used in Sheikh El Mahshi retain their naturally sweet, vibrant flavor, creating a refreshing contrast to the warm, savory filling of seasoned ground meat. Their beautiful color and elegant shape also make the dish visually appealing, making it a wonderful main course to serve at parties and gatherings.
Ingredients
- 3 lb 5 oz / 1½ kg slender eggplants
- 3 cups water
- 2 tablespoons tomato paste
- 10.5 oz / 300 g ground meat, lamb or beef
- ¼ cup pine nuts
- 1 medium tomato cut into wedges
- Sunflower oil or ghee for frying the eggplants
- 1 onion finely chopped
- 1 teaspoon salt or to taste
- A generous dash of freshly ground black pepper
- A dash of cinnamon powder optional
Instructions
- Partially peel the eggplants, creating a striped effect. Leave enough skin intact to ensure the eggplants hold their shape during cooking.
- Sprinkle the salt over the eggplants and set them aside for about 20 minutes.
- Pour the 3 tablespoons of oil or ghee into a skillet and place over medium heat. Add the pine nuts and lightly toast them, stirring occasionally, until golden. Remove with a slotted spoon and set aside.Add the chopped onion to the same oil and sauté until tender. Stir in the ground meat, breaking it apart with a wooden spoon. Break it up as much as possible so there are no large chunks.Season with salt and the specified spices. Cook the meat, stirring and breaking up any remaining chunks, for about 6–8 minutes, or until fully browned.Remove from the heat and taste to check the seasoning, adjusting it to your preference if needed. Stir in the toasted pine nuts and leave the filling to cool completely.The filling is now ready to use.
- Heat the oil or ghee in a large skillet and fry the eggplant on both sides until golden brown.
- Remove with a slotted spoon and drain on kitchen paper towels.
- Using a sharp knife, make a deep vertical slit in the center of each eggplant, leaving enough room to add the stuffing.
- Transfer the eggplants to a baking tray, arranging them in a single layer. Place 1 tablespoon of the cooked ground meat into the slit of each eggplant.
- Top each eggplant with a tomato wedge.
- Mix the tomato paste with the water, then gently pour the mixture over the eggplants.
- Bake in a preheated oven at 180°C/350°F for about 35 to 40 minutes.
- Serve with rice and vermicelli, or with plain rice. Happy eating!
Video
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