Sheikh Al Mihshi Stuffed Eggplant Aubergine

Discover the irresistible flavors of the Middle East with Sheikh Al Mihshi, a traditional stuffed eggplant (aubergine) dish that's as comforting as it is elegant. Tender baby eggplants are hollowed out and filled with a fragrant mixture of spiced ground lamb or beef, onion, garlic, and toasted pine nuts, then simmered to perfection in a rich, tangy tomato sauce. Infused with warm spices like allspice and cinnamon, this dish offers a harmonious balance of savory and aromatic notes. Perfect for special occasions or as a cozy family meal, Sheikh Al Mihshi pairs beautifully with fluffy rice or warm flatbread to soak up every drop of the luscious sauce. Easy to prepare yet impressive to serve, this enchanting recipe will transport your taste buds to the heart of Levantine cuisine.

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

Ingredients

• 8 pieces baby eggplants
• 300 grams ground lamb or beef
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 3 tablespoons pine nuts
• 5 tablespoons olive oil
• 1 teaspoon ground allspice
• 0.5 teaspoons ground cinnamon
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons tomato paste
• 2 cups water
• 2 tablespoons, chopped (optional for garnish) fresh parsley

Directions

Step 1

Wash the baby eggplants and cut off the stems. Using a small knife or a vegetable corer, carefully hollow out the centers of the eggplants, leaving the outer shells intact. Reserve the flesh for another use or discard.

Step 2

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the pine nuts and toast them until golden brown. Remove and set aside.

Step 3

In the same skillet, add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

Step 4

Add the ground lamb or beef to the skillet and cook until browned, breaking it up into small pieces as it cooks.

Step 5

Season the meat with ground allspice, ground cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well and cook for another 2 minutes.

Step 6

Stir in the toasted pine nuts and remove the skillet from heat. Let the filling cool slightly.

Step 7

Stuff each hollowed-out eggplant with the meat mixture, pressing gently to pack it in. Be careful not to overfill them.

Step 8

In a large pot, heat the remaining 3 tablespoons of olive oil over medium heat. Place the stuffed eggplants in the pot, arranging them side by side in a single layer.

Step 9

In a bowl, mix the tomato paste, water, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Pour the tomato sauce mixture over the eggplants in the pot.

Step 10

Bring the sauce to a gentle boil, then cover the pot and lower the heat to a simmer. Cook for 30-35 minutes, or until the eggplants are tender, and the flavors have melded.

Step 11

Carefully transfer the stuffed eggplants to a serving dish. Spoon the tomato sauce over the top and garnish with fresh parsley, if desired.

Step 12

Serve warm with rice or flatbread on the side.

Nutrition Facts

Serving size	(1884.3g)

Amount per serving	% Daily Value*
Calories	1862.7

Total Fat 149.8g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 15.3g
Cholesterol 240mg	0%
Sodium 4993.0mg	0%
Total Carbohydrate 77.3g	0%
Dietary Fiber 30.5g	0%
Total Sugars 40.2g
Protein 66.6g	0%

Vitamin D 0IU	0%
Calcium 224.2mg	0%
Iron 10.8mg	0%
Potassium 3438.2mg	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: 70.1%

Protein: 13.8%

Carbs: 16.1%