Sheikh el Mahshi

Method11 steps · about 1 hr 30 min

1. 1

   Step 1: In a wide pan, sauté the onion (1 large) in some cooking olive oil until golden

   Uses 1 large onion, chopped · Mild olive oil as needed to sauté the onion

2. 2

   Step 2: Add the lamb beef mince and the spices (turmeric (1/4 tsp), paprika (1/2 tsp), 7 spice and dried coriander) and salt (About 1/2 tsp). Sauté for 10-15 minutes until the mince meat is well done

   Cook seasoned mince · 15 minUses Golden sautéed onion · 200 g total ground lamb and beef, mixed 50:50 · 1/4 tsp turmeric · 1/2 tsp paprika · 1 tsp Lebanese seven-spice blend · 1 tsp dried coriander · About 1/2 tsp salt for the mince filling

3. 3

   Step 3: Toast the quarter cup pine nuts in a small dry nonstick pan. Stir half into the cooked mince and reserve the other half for the final garnish.

   Uses 1/4 cup pine nuts · Cooked seasoned mince filling

4. 4

   Step 4: Add the chopped tomatoes (4), tomato concentrate (1 tbsp) and water (1 cup) to a pot and bring to the boil. Simmer for 20 minutes then blitz with a hand blender until smooth and add salt to taste.

   Simmer sauce · 20 minUses 4 tomatoes (chopped) · 1 tbsp tomato concentrate · 1 cup boiling water · Salt to taste for the tomato sauce

5. 5

   Step 5: Wash the eggplants (4) and slit with a sharp knife on one side 3/4 of the way through. Do not cut all the way through. Dab dry with a kitchen towel

   Uses 4 small eggplants

6. 6

   Step 6: Heat up vegetable oil in a deep pan for frying. Add the eggplants and fry for 10-15 minutes, turning half way through until they start to change colour and are half done. Transfer to plate lined with kitchen towels to drain

   Fry eggplants · 15 minUses Dried, slit small eggplants · Vegetable oil as needed for deep-frying eggplants

7. 7

   Step 7: Line the eggplants in a baking pan. Using a fork, scrape around the insides of the eggplant so they pull apart and loosen. Season with a good sprinkling of salt

   Uses Partly fried, drained eggplants · Salt to taste for seasoning the fried eggplants

8. 8

   Step 8: Add half the tomato sauce to the mince meat, stir well and stuff the eggplants generously, mixing well with the eggplant mixture inside

   Uses Half the prepared tomato sauce · Cooked mince filling containing half the toasted pine nuts · Seasoned eggplants with loosened interiors

9. 9

   Step 9: Heat the oven to 180C (350 F)

10. 10

    Step 10: Ladle the remaining tomato sauce around the stuffed eggplants so they are about three-quarters submerged. Bake at 180°C (350°F) for about 30 minutes, until the eggplants are fully tender.

    Bake eggplants · 30 minUses Eggplants stuffed with mince and half the tomato sauce · Remaining half of the prepared tomato sauce

11. 11

    Step 11: Sprinkle the remaining toasted pine nuts over the finished stuffed eggplants. Serve with optional ready cooked rice.

    Uses Baked stuffed eggplants in tomato sauce · Reserved half of the toasted pine nuts · Ready cooked rice for serving, optional