Sheikh el Mahshi
Eggplants stuffed with mince meat baked in a tomato sauce
- Prep time
- 15 min
- Cook time
- 1 hr 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 small eggplants
- 200 g lamb beef mince 50:50 ratio
- 1 large onion (chopped)
- 1 tsp 7 spice
- 1/4 tsp turmeric
- 1/2 tsp paprika
- 1 tsp dried coriander
- 1/2 tsp salt approx
- 1/4 cup pine nuts
- 4 tomatoes (chopped)
- 1 tbsp tomato concentrate
- 1 cup boiling water
- Vegetable oil for deep frying
Instructions
- 1
In a wide pan, sauté the onion in some cooking olive oil until golden
- 2
Add the lamb beef mince and the spices (turmeric, paprika, 7 spice and dried coriander) and salt. Sauté for 10-15 minutes until the mince meat is well done
- 3
Toast the pine nuts in a small non stick pan and add half to the mince meat
- 4
Add the chopped tomatoes, tomato concentrate and water 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.
- 5
Wash the eggplants 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
- 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
- 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
- 8
Add half the tomato sauce to the mince meat, stir well and stuff the eggplants generously, mixing well with the eggplant mixture inside
- 9
Heat the oven to 180C (350 F)
- 10
Ladel on the rest of the tomato sauce so the eggplants are 3/4 submerged in sauce. Bake in the oven for half an hour until the eggplants are well done
- 11
Sprinkle on the rest of the toasted pine nuts just before serving with rice.