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sheikh-el-mahshi-eggplant-stuffed-with-meat

Sheikh el Mahshi (Eggplant Stuffed with Meat)

Sheikh el Mahshi is a classic Middle Eastern dish featuring eggplants stuffed with a savory meat mixture, cooked in a rich tomato sauce.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 4 medium eggplants
  • 500 g ground beef or lamb
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 400 g canned tomatoes, chopped
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • to taste salt and pepper
  • 2 tablespoon pine nuts, toasted
  • 2 tablespoon olive oil

Instructions 

  1. 1. Preheat oven to 180°C (350°F).
  2. 2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1 cm thick shell. Chop the scooped-out flesh and set aside.
  3. 3. Heat olive oil in a frying pan over medium heat. Add chopped onion and garlic, and sauté until softened.
  4. 4. Add ground meat to the pan and cook until browned. Stir in the chopped eggplant flesh, tomato paste, canned tomatoes, allspice, and cinnamon. Season with salt and pepper. Cook for about 10 minutes until the mixture thickens.
  5. 5. Stuff the eggplant shells with the meat mixture and place them in a baking dish. Top with toasted pine nuts.
  6. 6. Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes until the eggplants are tender and the tops are golden.
  7. 7. Serve hot with a side of rice or flatbread.

Nutritional Value

Calories: 350kcal | Carbohydrates: 20g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 500mg | Potassium: 800mg | Fiber: 5g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 3mg

Keywords

Eggplant, Meat, Stuffed
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