Sheikh El Mahshi (Stuffed Eggplant)

Method6 steps · about 1 hr 35 min

1. 1

   Step 1: Preheat the oven to 375°F (190°C). Wash and peel the 2 lb small eggplants, then put them in an ovenproof dish. Roast for about 10 minutes, until beginning to colour and only partly cooked. Meanwhile, chop the medium onion (1) for the filling and slice the 6 large tomatoes into rounds; keep them separate.

   Check the eggplant first roast · 10 minUses 2 lbs small-sized eggplants · Clean water for washing eggplants · 1 medium onion (chopped) · 6 large tomatoes (sliced into rounds)

2. 2

   Step 2: Melt the 1 tablespoon butter in a sauté pan. Add the ½ lb ground beef and break it up while browning for a few minutes. Add the chopped onion from step 1, 1 teaspoon allspice, 1 teaspoon Lebanese seven-spice blend, ½ teaspoon cinnamon, salt to taste and the optional 2 tablespoons pine nuts. Cook for a few more minutes, until the onion has softened and the beef is fully cooked to 71°C (160°F). Take off the heat and stir in the optional 1 tablespoon pomegranate molasses.

   Uses 1 tablespoon butter · ½ lb ground beef · Chopped medium onion · 1 teaspoon allspice · 1 teaspoon Lebanese 7 spices · 1/2 teaspoon ground cinnamon · salt to taste · 2 tbsp pine nuts, optional

3. 3

   Step 3: Lower the oven to 350°F (180°C). Cut a slit along each partly roasted eggplant from step 1 and gently open a pocket. Fill each with a generous spoonful of the cooked beef filling from step 2 without overstuffing. Keep any excess filling separate.

   Uses Partly roasted peeled eggplants · Cooked beef, onion and spice filling

4. 4

   Step 4: Cover the stuffed eggplants from step 3 with the tomato rounds prepared in step 1.

   Uses Stuffed eggplant casserole · Six large tomatoes sliced into rounds

5. 5

   Step 5: Mix the 3 tablespoons tomato paste with the 4 cups water. Pour this mixture over the tomato-covered stuffed eggplants from step 4 until the eggplants are covered; keep any excess sauce separate.

   Uses 3 tablespoons tomato paste · 4 cups water · Tomato-topped stuffed eggplant casserole

6. 6

   Step 6: Bake the sauced casserole from step 5 at 350°F (180°C) for about 1 hour. Check that the eggplants are fully tender, the tomato sauce has thickened and the tomato slices are roasted; continue if needed. Serve hot with optional ready Lebanese vermicelli rice or plain yogurt.

   Check the stuffed eggplant casserole · 60 minUses Sauced stuffed eggplant casserole · Ready cooked Lebanese vermicelli rice, optional for serving · Plain yogurt, optional for serving