Sheikh Mahshi, or stuffed eggplants with ground meat, a favorite dish for eggplant lovers.

Small eggplants

Finely ground meat

Vegetable oil

Dried onion

Seven-spice mix

Allspice and/or black pepper

Salt

Hot pepper powder (optional)

Pine nuts (optional)

Potato and carrot slices (optional)

Water

Tomato paste

Wash the eggplants and cut them lengthwise with a sharp knife.
Fry the eggplants in hot oil until golden; drain well.
Meanwhile, sauté the finely minced onion in a little oil until soft.
Add the ground meat and cook until the meat dries.
Season with spices and salt, add pine nuts, and cook until the filling is done.
Let the filling cool, then stuff the eggplants and arrange in a baking dish. Add slices of carrot and potato if desired.
Pour water with tomato paste so the liquid level reaches the eggplants, but do not drown the filling.
Simmer on low to medium heat until done; you may cover with foil to reduce evaporation.
Serve Sheikh Mahshi with fluffy rice or couscous.

Click here for more eggplant dishes: Fried Eggplant Recipe

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Sheikh Mahshi Stuffed Eggplants

Prep checklist