Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) ) Recipe

Name: Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small Japanese eggplants or 6 medium oval eggplants; 1/4 cup samneh clarified butter or 1/4 cup oil; Meat filling; 500 g finely ground lamb or 500 g ground beef; 2 tablespoons oil; 1 large onion, finely chopped; 1 garlic clove, finely chopped; 1/4 cup pine nuts; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 cup parsley, finely chopped; salt; fresh ground black pepper; To finish; 1 cup tomato puree; salt and pepper; water (optional)

Servings: persons

12 small Japanese eggplants or 6 medium oval eggplants
1/4 cup samneh clarified butter or 1/4 cup oil
Meat filling
500 g finely ground lamb or 500 g ground beef
2 tablespoons oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1/4 cup pine nuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup parsley, finely chopped
salt
fresh ground black pepper
To finish
1 cup tomato puree
salt and pepper
water (optional)

1
Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
2
Heat oil in a pan and brown the eggplants lightly on all sides.
3
Remove to a plate.
4
Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
5
Add the pinenuts, spices, parsley and salt and pepper.
6
Remove from heat.
7
Cut a deep slit along one side of the eggplant and fill with meat mixture.
8
Arrange in a baking dish and pour tomato puree on top.
9
Season with salt and pepper and bake in a moderately hot oven for 30 minutes, adding water to dish during cooking if necessary and basting the eggplants occasionally.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 12 small Japanese eggplants or 6 medium oval eggplants, 1/4 cup samneh clarified butter or 1/4 cup oil, Meat filling, 500 g finely ground lamb or 500 g ground beef, and more.

Yes, Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) ) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) )

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