Rice and grains
ChefOla Faour
Sheikh al-Mahshi Eggplant with Rice
Sheikh al-Mahshi eggplant prepared in a detailed homemade recipe we highly recommend trying... The sauce is prepared separately, then poured into the tray of stuffed eggplant! A truly royal dish. Try it now.
Sheikh al-Mahshi eggplant ... a royal recipe by name, so you must have guessed it!!! Indeed, eggplant deserves to be the sheikh of stuffed vegetables :)
Ingredients
Start here, then move straight into the method.
- Small eggplants for stuffing
- Fried pine nuts
- Vegetable oil
- Olive oil
- Tomato(s)
- Salt
- Finely chopped onion
- Finely minced meat
- Spices to taste
- Sauce
- Garlic
- Tomato sauce
- Finely chopped onion
- Chicken or beef stock cube - optional
- Water
- To make Eggplant Moussaka with Chickpeas, see: Eggplant Moussaka with Chickpeas
- Also from Nicole, learn how to make al-Maghribiya
Method
Follow the cooking sequence without leaving the page.
- First, peel the eggplants lengthwise, leaving the stem intact and a few strips of skin on each eggplant.
- Fry the eggplant in plenty of hot oil until golden, then drain.
- Using a thin knife, make a lengthwise incision from the top only, being careful not to cut through the bottom.
- Run a teaspoon into the slits to create space for the filling, or you can do this by hand.
- Start making the filling: sauté the finely chopped onion in a little olive oil mixed with vegetable oil.
- Add salt, then the finely minced meat, and cook until the meat is done.
- Sprinkle the spices, stir, and remove the filling from the heat.
- Prepare the sauce: in a blender, put a few cloves of garlic with 3 or 4 tomatoes, spices, tomato sauce, salt, and a little water and blend together to obtain a sauce with a thin, pourable consistency.
- Sauté a little chopped onion in oil in a pot; when it softens, add the blended sauce on top of the onion. You can also add the stock cube at this stage.
- Let the sauce simmer for about 20 minutes.Timers: 20 min
- Stuff the eggplants with the prepared meat filling and arrange them in a baking tray, then sprinkle the fried pine nuts over the filling inside the eggplants.
- Pour the sauce, once ready, into the tray, being careful not to pour it directly over the eggplants so the filling doesn't come out.
- Distribute tomato slices over the eggplants.
- Put the tray in the oven for about 20 minutes at high heat or until the sauce thickens slightly.Timers: 20 min
- Serve the Sheikh-style stuffed eggplant with plain white rice or rice with vermicelli.
- Nicole Maawad
- To make Eggplant Moussaka with Chickpeas, see: Eggplant Moussaka with Chickpeas
- Also from Nicole, learn how to make al-Maghribiya
Recipe tags
Rice and grainsLevantDairy freeGluten freeEgg free
Notes and serving ideas
- Eggplant Moussaka with Chickpeas
- Moroccan couscous
