Sheikh El Mahshi (Stuffed Eggplant)
Sheikh El Mahshi is a Lebanese stuffed eggplant with minced meat that's oven-baked in a rich tomato sauce.
Servings: 8
Ingredients
For the casserole:
- 2 lbs small-sized eggplants
- 6 large tomatoes sliced into rounds
- 3 tablespoons tomato paste
- 4 cups water
For the stuffing:
- ½ lb minced beef or lamb meat
- 1 medium onion chopped
- 1 tablespoon butter
- 2 tablespoons pine nuts
- 1 tablespoon pomegranate molasses optional
- 1 teaspoon allspice
- 1 teaspoon Lebanese 7 spices
- ½ teaspoon ground cinnamon
- salt to taste
Instructions
- Wash and peel the eggplants. Place them in an ovenproof baking dish and half roast them in the oven 375 ℉ (190 ℃) for about 10 minutes or until they start changing in color.
- Melt the butter in a sauté pan. Add the minced meat. Cook for a few minutes until browned. Mix in the onions, spices, and pine nuts. Cook for a few minutes. Remove from the heat. Drizzle with the pomegranate molasses.
- Create a cut in the eggplants so that you have a pocket to place the stuffing in. Fill each cut with a spoon of stuffing.
- Top the casserole with the sliced tomatoes.
- Mix the tomato paste with water and pour over the eggplants until they're all covered.
- Bake the dish in the oven 350 ℉ (180 ℃) for around an hour.
Notes
- Serve hot alongside Lebanese vermicelli rice.
Nutrition
Serving: 1eggplant | Calories: 149kcal | Carbohydrates: 15g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 22mg | Sodium: 143mg | Fiber: 6g | Sugar: 9g