Sheikh Al Mihshi Stuffed Eggplant Aubergine Recipes

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut eggplant in half, scoop out the pulp, leaving a 1/2 inch shell. Chop the flesh finely.
• Heat 2 tablespoons water in a skillet over medium heat. Cook chopped eggplant for about 1 minute. Stir in onion, garlic, and parsley, and cook until tender. Transfer to a large bowl, and mix in bread crumbs, chopped olives, capers, and lemon juice. Season with basil, pepper flakes, salt, and pepper. Stuff into eggplant shells.
• Top stuffed eggplants with overlapping slices of tomato. Drizzle with 4 tablespoons olive oil. Place on baking sheet.
• Bake in preheated oven for 30 minutes.

SHEIKH AL MIHSHI (STUFFED EGGPLANT (AUBERGINE) )

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.