Vegetables & LegumesDifficulty: medium
Sheikh el-Mahshi (Stuffed Eggplant with Meat & Pine Nuts)
The 'stuffed dish of the sheikh': small eggplants filled with spiced meat and pine nuts, baked in a light tomato sauce.
35
Prep Time
45
Cook Time
4
Servings
Ingredients
Instructions
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1Brush the eggplant halves with oil, season, and roast cut-side down at 220°C for 20 minutes until soft.
2Brown the meat with the onion, add allspice, pine nuts, parsley, salt and pepper.
3Press the flesh of each eggplant half gently and mound the meat filling on top.
4Pour the passata seasoned with salt and a little water around them and bake at 190°C for 20 minutes.
5Rest 10 minutes and serve with rice or bread.
Chef's Tip
- Roast the eggplants cut-side down before stuffing to collapse their moisture — raw eggplants flood the dish with water.
More tips ↓Show less ↑
- Pre-roasting shortens the second bake, so the eggplants keep their shape in the sauce.
- Pine nuts go in off the heat; residual heat toasts them without turning them bitter.
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