Eggplant Sheikh al-Mahshi — Lebanese Style

Ingredients

• 1 kg small eggplants, washed and stems removed
• Filling:
• 300 g coarsely minced meat
• 1/2 tsp salt, or to taste
• 1 small onion, finely chopped
• 1 tsp tomato paste
• 1 tbsp ghee or clarified butter
• 1/4 tsp ground black pepper
• 1/4 tsp turmeric
• 1/4 tsp safflower (or a pinch of saffron)
• 1/4 tsp paprika
• 1/4 tsp ground ginger powder
• 1/4 tsp allspice
• 1/4 tsp cinnamon
• Fried pine nuts, optional, to taste
• Sauce:
• 1 large tomato, chopped
• 1 tbsp tomato paste
• A pinch of ground black pepper
• 1/2 liter (about 2 cups) water

Method

1. Pierce the eggplants all over with a fork, then make a lengthwise slit with a knife, keeping the eggplant attached on one side.
2. Fry the eggplants in plenty of hot oil until they are colored, then drain well to remove excess oil.
3. Meanwhile, prepare the filling: cook the minced meat with the salt in a skillet over heat until the liquid evaporates.
4. Add the onion and a little oil and sauté until the onion softens.
5. Stir in the tomato paste, ghee, and spices and cook briefly until the meat is done.
6. Stuff the eggplants with the filling and arrange them in a baking dish.
7. Prepare the sauce: put the sauce ingredients in a pot over the heat and simmer until reduced and slightly thickened. You may blend them before cooking if you prefer a smooth sauce.
8. Pour the sauce over the eggplants in the dish, then place the dish on the stovetop and simmer for about 15 minutes over medium heat.
   Timers: 15 min
9. Serve with plain white rice or rice with vermicelli.
10. This delicious Sheikh al-Mahshi eggplant recipe is from our friend and chef on Shou Tabkhin Alyoum
11. Amir Yusuf
12. Click Amir’s name to visit his profile on our site
13. For more of Amir’s tasty recipes, see Kabsa with Lamb Ribs
14. And to read one of Amir’s other great recipes, see How to Make Mashed Potatoes