SHEIK EL MAHSHI (LAMB STUFFED IN AUBERGINES CASSEROLE)
Make and share this Sheik El Mahshi (Lamb Stuffed in Aubergines Casserole) recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Lamb/Sheep
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to gas mark 6/400F/200°C.
- Wipe clean the aubergines and leave the neck on.
- Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
- To prepare the stuffing:.
- Heat the butter in the same pan, add in the onions and fry them till brown.
- Add the minced meat, season with the spices and salt and pepper and give it a good mix.
- Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
- Split each aubergine lengthwise from one side.
- Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
- Sprinkle any remaining stuffing over the aubergines.
- To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
- Now carefully (do not want to upset the stuffing!) pour the sauce over the stuffed aubergines.
- Top each aubergine with a slice of tomato.
- Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
- Remove from oven and serve hot with rice.
Nutrition Facts : Calories 363.8, Fat 26.8, SaturatedFat 9.5, Cholesterol 51.8, Sodium 229.7, Carbohydrate 22, Fiber 9.1, Sugar 9.9, Protein 13.7
SHEIKH AL MIHSHI (STUFFED EGGPLANT (AUBERGINE) )
Make and share this Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) ) recipe from Food.com.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
- 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.
- 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.
- 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.
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