باذنجان شيخ المحشي بنكهة دبس الرمان التي تضفي طعما رائعاً على هذه الوصفة الناجحة!

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

Preparation:

Peel the eggplants slightly on the sides.

Fry them in oil, then drain the excess oil and arrange them in a baking dish.

Sauté the onion with a little salt, then add the ground meat with the spices (do not add the sumac yet).

When the meat mixture has cooled, add the sumac and mix the filling well.

Make a lengthwise slit in each eggplant and stuff with the meat mixture. Place a thin tomato slice on top of each stuffed eggplant to help keep the filling inside.

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.

Serve the Sheikh Mahshi eggplant with pomegranate molasses alongside plain white rice or rice with vermicelli.

This wonderful recipe for Sheikh Mahshi eggplant with pomegranate molasses is from a friend of the Shu Tabkhin Al-Youm website:

Hana Moussa Nehme

Click Hana’s name to visit her profile on our site and follow all her delicious recipes.

For Hana’s method for preparing flourless pumpkin kibbeh click this link: Flourless Pumpkin Kibbeh

For more vegetarian recipes from her, see Potato Pie

#Shu_Cooking_Today #Eggplant #Sheikh_Mahshi_Eggplant #Pomegranate_Molasses

Sheikh Mahshi Eggplant with Pomegranate Molasses

Prep checklist

Cooking notes