We return to Ya Hala restaurant to learn a new Lebanese recipe with Chef Mirna Attar. This time, she shares a 'Stuffed Eggplant' recipe called 'Sheikh El Mahshi'. Eggplant is not a favorite of most people. Usually it is because they have not had it prepared properly. Chef Mirna's recipe will change your mind!
5 Tablespoon (about 1/3 cup)
1 1⁄2 Teaspoon
Cracked black pepper
2 Cup (32 tbs), diced
4 Tablespoon, toast (1/4 cup)
12 Medium (Italian eggplants)
6 Cup (96 tbs) (for frying)
3 Cup (48 tbs) (For the Broth)
1 Cup (16 tbs) (For the Broth)
1. Preheat oven to 350 degrees
2. Heat olive oil in large frying pan on high heat
3. Add ground beef into pan with salt, pepper, and Allspice. Move beef around the pan to break up the meet into smaller pieces. Cook until brown and crispy.
3. Add onions to the beef and cook until onions are soft.
4. Take mixture of the meat and place into a bowl. Mix in toasted pine nuts.
5. Using a small knife, peel alternating 1/2 inch strips of skin off of the eggplant.
6. Heat the vegetable oil in a pot to 350 degrees.
7. Fry 3 eggplants at a time until they are golden in color. This takes about 8 minutes.
8. Place 12 eggplants onto a roasting pan.
9. Using a spoon, create a lengthwise cavity. Take care not to cut all the way down, so as not to split the eggplant.
10. Put 3 tablespoons of stuffing into each eggplant.
11. Mix together beef broth and tomato paste.
12. Cover the eggplants half way with sauce and bake for 15 minutes
13. Serve hot alongside basmati rice or a pilaf.
Sheik-el Meshi literally translates to Eggplant Boats. This stuffed eggplant recipe is indeed fit for a sheikh! If you really love eggplant and have tried to grill it, fried it, baked it and sauteed it too, then this is one recipe you can not miss and just have to try. This dish is a bit different from its other Mediterranean counterparts. It consists of small eggplants stuffed with a mixture of ground beef and pine nuts, layered in a casserole and sauced with a rich tomato broth of sorts. Really easy, but