Sheikh Mahshi Eggplant with Pomegranate Molasses

Ingredients

• 1½ kg small eggplants
• 400 g lean ground meat
• 2 medium onions, finely chopped
• 4 red tomatoes
• 1 tbsp tomato paste
• 1 tbsp pomegranate molasses
• Salt, to taste
• 1 tsp seven-spice blend
• A pinch ground cinnamon
• A pinch ground nutmeg
• 1 tsp ground sumac
• Oil for frying the eggplants
• 2 cups water
• Sauce:
• Discard the oil used for frying the eggplants. In the same pan (do not add oil) sauté the peeled, finely chopped tomatoes until softened. Add the tomato paste, pomegranate molasses and the water, and let the sauce simmer well, adjusting salt to taste.
• Strain the sauce through a fine sieve and pour it over the eggplants. Place the tray in a preheated oven or under the broiler until the sauce comes to a gentle boil, thickens, and the ingredients are well combined.
• For more vegetarian recipes from her, see Potato Pie

Method

1. Peel the eggplant slightly on the sides.
2. Fry it in oil, then drain it of oil and arrange it in a baking dish.
3. Fry the onion with salt, then add the minced meat with spices, without the sumac.
4. When the meat cools, add the sumac and mix the filling together.
5. Cut the eggplant lengthwise and stuff it with the meat, then place a thin slice of tomato on each eggplant so the eggplant does not lose the filling.
6. Put the Sheikh Mahshi eggplant tray with pomegranate molasses sauce in a hot oven or under the broiler until the sauce boils, thickens and the ingredients blend well.
7. Serve the Sheikh Mahshi eggplant with pomegranate molasses alongside cooked white rice or rice with vermicelli.