Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) )

May 23, 2023May 23, 20230 2
Sheikh Al Mihshi (Stuffed Eggplant (Aubergine)) recipe with ground meat and pine nuts
in Main

Prep

30 min

Cook

50 min

Ready In

1h 20min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
6
Calories
426
Sugar
10g
Fat
22g
Sheikh Al Mihshi is a classic Middle Eastern dish that is particularly popular in Lebanon and Syria. It typically consists of eggplant that is stuffed with ground meat, onions, and spices, and then baked in a tomato-based sauce. This dish is often served as a main course, with rice or bread on the side. The recipe can be adapted in various ways to suit different tastes, with some people adding raisins, butter, or other ingredients to the stuffing.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Using a sharp paring knife, trim off the stem end of the eggplant, but leave the rest of the eggplant intact. Hollow out the center of the eggplant using a small spoon, being careful not to puncture the bottom or the sides. Set aside.
3.In a large skillet, heat the samneh clarified butter or oil over medium heat. Add the finely chopped onion and garlic, and sauté until the onion is translucent, about 3 minutes. Add the ground meat, pine nuts, cinnamon, allspice, parsley, salt and pepper, and cook until the meat is browned and the pine nuts are toasted, about 10 minutes. Remove from heat and let the mixture cool slightly.
4.Stuff the hollowed-out eggplant with the meat mixture. In a small bowl, whisk together the tomato puree, salt and pepper, and water (if using). Pour the tomato sauce over the stuffed eggplant.
5.Bake the eggplant for 30 to 40 minutes, or until the eggplant is cooked through and the meat is browned on top.

PROS

A flavorful and hearty meal that is perfect for a cold day or when entertaining guests.
The combination of ground meat and pine nuts with the eggplant is sure to impress.

CONS

This dish can be heavy and high in calories, especially if made with lamb.
It can also be time-consuming to prepare, particularly if using the smaller Japanese eggplants.

HEALTH & BENEFITS

Eggplants are low in calories and high in fiber, making them a great addition to any diet. They are also rich in antioxidants, which can help reduce the risk of various diseases. Pine nuts are a good source of protein and healthy fats, while ground meat is a good source of iron and other essential nutrients.

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