Sheikh Al Mihshi Stuffed Eggplant Aubergine Recipes

SHEIKH AL MIHSHI (STUFFED EGGPLANT (AUBERGINE) )

Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) ) image

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

Ingredients

12 small Japanese eggplants or 6 medium oval eggplants
1/4 cup samneh clarified butter or 1/4 cup oil
500 g finely ground lamb or 500 g ground beef
2 tablespoons oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1/4 cup pine nuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup parsley, finely chopped
salt
fresh ground black pepper
1 cup tomato puree
salt and pepper
water (optional)

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.

SHEIK EL MAHSHI (LAMB STUFFED IN AUBERGINES CASSEROLE)

Sheik El Mahshi (Lamb Stuffed in Aubergines Casserole) image

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

Ingredients

750 g baby aubergines
1 tablespoon butter or 1 tablespoon oil
200 g lamb mince (ground)
1 onion, chopped
1 tablespoon butter
1 teaspoon ground cumin
1 teaspoon ground allspice
salt & freshly ground black pepper
50 g pine nuts, roasted
400 ml hot water
75 g tomato paste
1/2 teaspoon white pepper powder
1/2 teaspoon ground black pepper
2 medium tomatoes, sliced

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

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