Sheikh el Mahshi
Sheikh el mahshi recipe consists of small eggplants roasted or fried and then stuffed with spiced cooked meat and onions mixture, baked in a delicious tomato sauce. This dish is served on a bed of white rice.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6-8 Italian eggplants
- 2 tablespoons of olive oil
- ¼ teaspoon sea salt
- 2 tablespoons olive oil or neutral oil.
- 1 medium sweet onion diced.
- ½ pound minced or ground beef or lamb or a mixture of both.
- A pinch of ground cinnamon, nutmeg and pepper.
- ½ teaspoon allspice
- ½ teaspoon sea salt
- ¼ cup pine nuts
- 1 cup meat broth
- 1-2 tablespoons tomato paste
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon allspice
- 1-2 diced tomatoes
Instructions
- 1
Preheat oven to 400 degrees F, and lightly grease the baking sheet. With a sharp knife slice the eggplants lengthwise from the top while keeping the stem intact.
- 2
Arrange eggplants on a baking sheet brush with olive oil and sprinkle sea salt.
- 3
Bake uncovered for 20-30 minutes or until eggplants are softened.
- 4
In a small saucepan, over medium-high heat, heat neutral or olive oil, add chopped onion, and sauté until caramelized.
- 5
Add meat over sauted onion, break ground meat with the back of the spatula, then add ground cinnamon, allspice, nutmeg, salt and pepper. Cook for 8-10 minutes until the meat is browned and fully cooked.
- 6
Add toasted pine nuts to the mixture.
- 7
Preheat the oven to 350F.
- 8
After eggplants are safe to handle, with your hands hollow a pocket in each eggplant and fill with the meat mixture, about 2-3 tablespoons each, and continue until all eggplants are filled.
- 9
Arrange in a Pyrex or a casserole (9x13).
- 10
In a separate cup mix warm meat broth with tomato paste, salt, and allspice (you can use a blender) then pour all over and around the stuffed eggplants.
- 11
Cover with foil and bake for 30 minutes.
- 12
Serve hot over a bed of white or vermicelli rice.