Stuffed Eggplant (Sheikh Al-Mahshi)
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Stuffed Eggplant (Sheikh Al-Mahshi)

By April 26, 2018

Traditionally, this dish is made with small eggplant, sliced in the center and cored, lightly fired before stuffing them. I decided to use 2 large eggplant and cut them lengthwise and top them with meat filling. Turned out amazing.

 

 

Ingredients

  • 2 medium eggplants, cut lengthwise
  • 2 tablespoons olive oil, plus more where needed
  • ½ pound ground beef
  • 4 cups of crushed tomatoes
  • 1 onion, finely chopped
  • 1 clove garlic, chopped
  • 2 red pepper roasted and purred
  • 1 teaspoon salt
  • ¼ tsp of red chilli pepper
  • 1 Tsp all spice
  • 4 fresh basil leaves ( 1 Tbsp.)
  • 1/4 cup toasted pine nuts

Instructions

To Roast Red Bell Peppers

  1. 2 red bell peppers
  2. 2 tablespoons extra-virgin olive oil
  3. Preheat your oven to 450 degrees.
  4. Wash the peppers and then cut them in half lengthwise and remove seeds and core. Drizzle with oil and place upside down on parchment paper.
  5. Roast in oven for 20-25 or until the skins are completely wrinkled and the peppers are charred.
  6. Remove and place into a bowl and cover with plastic wrap and let cool to be able to touch and peel skin off.

I usually make a large patch and use on sandwiches, chopped up into my pasta salads, purre 1-2 and add into my pizza sauce or pasta sauce.

  • Wash and cut eggplant lengthwise. Place evenly on a baking sheet and lightly brush with olive oil on both sides. Sprinkle with salt and pepper and bake in oven on 400 for 15-20 minutes.

  • In a sauce pan, add 1 tablespoon oil, onion and garlic and Sauté until light golden brown. Add ground beef and cook until done. Add all your spices (salt, basil leaves, red chill and all spice) and mix to blend.
  • Add purred red peppers and crushed tomato and bring to a gentle boil and let simmer for 10 minutes on low heat. Adjust salt and pepper to your liking.
  • Preheat Oven to 350
  • To assemble the dish, start with placing a layer of the sauce mixture into bottom of oven Purex tray, then follow by eggplant and continue layering until you eggplant are done. Pour any left over sauce on top and spread to cover eggplants.
  • Cover tray with tin foil and Place in oven and bake cover for 20 minutes and uncovered for another 25 minutes or until eggplants are fork tender.
  • Remove from oven and let cool for 15 minutes before serving. Serve with rice

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