Eggplant Aubergine Fit for a Sheik Sheik Al Mihshee

Transport your taste buds to the heart of Middle Eastern cuisine with "Eggplant Aubergine Fit for a Sheik" (Sheik Al Mihshee), a regal dish bursting with aromatic flavors and soul-warming comfort. This traditional recipe features tender roasted eggplant halves stuffed with a spiced mixture of ground lamb or beef, sautéed onion, garlic, and optional pine nuts for a delightful crunch. Infused with the deep, fragrant notes of cinnamon and allspice, the filling is nestled in a luscious tomato sauce, then baked to perfection for a beautifully harmonious finish. Topped with fresh parsley and optionally served with creamy yogurt, this dish is a true centerpiece, ideal for special gatherings or an indulgent family dinner. With detailed cooking steps and wholesome ingredients, this recipe combines culinary authenticity with ease, making it perfect for lovers of hearty eggplant recipes and Middle Eastern flavors alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces eggplants (medium)
• 500 grams ground lamb or beef
• 1 medium onion (finely chopped)
• 3 pieces garlic cloves (minced)
• 4 tablespoons olive oil
• 3 tablespoons pine nuts (optional)
• 1 teaspoon ground allspice
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 3 medium tomatoes (chopped)
• 2 tablespoons tomato paste
• 1.5 cups water
• 2 tablespoons fresh parsley (chopped)
• 0 optional yogurt (for serving)

Directions

Step 1

Preheat the oven to 190°C (375°F).

Step 2

Slice each eggplant in half lengthwise and scoop out the flesh, leaving about 1 cm (0.4 inch) of border to form shells. Reserve the scooped flesh and chop it finely.

Step 3

Place the eggplant halves on a baking sheet, brush the insides lightly with 2 tablespoons of olive oil, and roast them in the oven for 20 minutes, or until softened.

Step 4

While the eggplants are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.

Step 5

Add the ground lamb or beef to the skillet and cook until browned, breaking up the meat with a spoon, about 7-8 minutes.

Step 6

Stir in the reserved chopped eggplant flesh, pine nuts (if using), ground allspice, cinnamon, black pepper, and half a teaspoon of the salt. Cook for another 5 minutes, allowing the flavors to meld together. Remove from heat.

Step 7

In a small bowl, mix together the chopped tomatoes, tomato paste, water, and the remaining half teaspoon of salt to make the tomato sauce.

Step 8

Remove the roasted eggplant halves from the oven. Fill each half generously with the cooked meat mixture.

Step 9

Pour the tomato sauce over and around the stuffed eggplants in the baking dish.

Step 10

Cover the dish with aluminum foil and return it to the oven. Bake for 30 minutes.

Step 11

Remove the foil and bake for an additional 10 minutes to allow the sauce to thicken slightly.

Step 12

Garnish with freshly chopped parsley before serving. Serve warm with a dollop of yogurt on the side, if desired.

Nutrition Facts

Serving size	(2831.2g)

Amount per serving	% Daily Value*
Calories	2462.9

Total Fat 179.9g	0%
Saturated Fat 52.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 410.0mg	0%
Sodium 2865.9mg	0%
Total Carbohydrate 118.5g	0%
Dietary Fiber 38.0g	0%
Total Sugars 67.5g
Protein 112.5g	0%

Vitamin D 50IU	0%
Calcium 506.8mg	0%
Iron 15.2mg	0%
Potassium 5668.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 17.7%

Carbs: 18.6%