Sheikh al Mihshi (Stuffed Eggplant (Aubergine))

Name: Sheikh al Mihshi (Stuffed Eggplant (Aubergine))
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 12 small Japanese eggplants; 0.25 cup samneh clarified butter; 500 g finely ground lamb; 2 tbsp oil; 1 large onion; 1 garlic clove; 0.25 cup pine nuts; 0.25 tsp ground cinnamon; 0.25 tsp ground allspice; 0.25 cup parsley; salt; fresh ground black pepper; 1 cup tomato puree; salt and pepper; water

Aubergine, lamb and pine nuts baked in the oven and spiced with clove and cinnamon for a Lebanese dish.

40 min · Serves 6 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

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. Remove to a plate. Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
3
Add the pinenuts, spices, parsley and salt and pepper. Remove from heat. Cut a deep slit along one side of the eggplant and fill with meat mixture.
4
Arrange in a baking dish and pour tomato puree on top. 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.
30 min