Sheikh El Mahshi is a Lebanese stuffed eggplant recipe made with spiced minced meat, roasted eggplants, tomato paste, tomatoes, and spices.
Place small eggplants in a roasting pan. Roast for about 10 minutes at 375 ℉ (190 ℃), until they are cooked halfway.
Prepare the minced meat stuffing by cooking the ground beef in butter. Add the onion, spices, pine nuts, and pomegranate molasses (if using). Set aside.
Cut a slice into the baked eggplants.
Stuff the eggplants with the minced meat mixture.
Add the stuffed eggplants to a baking dish. Add sliced tomatoes on top.
Make the tomato sauce by mixing tomato paste with water. Pour it over the top.
Bake in the oven at 350 ℉ (180 ℃) for around an hour until the tomato sauce thickens and the tomato slices are fully roasted.