Sheikh al mihshi

Sheikh al mihshi

Stuffed eggplant

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
12 small long eggplants
or 6 oval eggplants
60g Samneh
or 60ml oil
250ml tomato passata
salt and freshly ground black pepper, to season

Meat filling

Quantity Ingredient
2 tablespoons oil
500g finely minced lamb or beef
1 large onion, finely chopped
1 garlic clove, finely chopped
40g pine nuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3 tablespoons flat-leaf parsley, finely chopped
salt and freshly ground black pepper, to season

Method

  1. Preheat the oven to 190°C.
  2. Remove the stalks from the eggplants, then peel off 1 cm strips lengthways at intervals to give a striped effect.
  3. Heat the samneh or oil in a frying pan and brown the eggplants lightly on all sides, in batches if necessary. Remove to a plate.
  4. To make the filling, heat the oil in the pan and fry the meat, onion and garlic, stirring often, until the juices evaporate. Add the pine nuts, spices and parsley. Season with salt and pepper and remove from the heat.
  5. Cut a deep slit along one side of each eggplant. Fill the slits with the meat mixture.
  6. Arrange the eggplants in a baking dish and pour the passata over the top. Season with salt and pepper.
  7. Bake for 30 minutes, adding water to the baking dish during cooking if necessary, and basting the eggplants occasionally with the sauce mixture.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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