📝 About This Recipe
Widely regarded as the 'King' of stuffed dishes, Sheikh el Mahshi is a crown jewel of Lebanese cuisine, featuring tender, melt-in-your-mouth eggplants cradling a rich, pine-nut-studded meat filling. Unlike other stuffed vegetables that use rice, this version focuses on the luxury of spiced ground lamb or beef, simmered in a vibrant, aromatic tomato sauce. It is a sophisticated, heart-warming stew that perfectly balances the earthiness of fried eggplant with the warmth of Middle Eastern seven-spice.
🥗 Ingredients
The Eggplants
- 10-12 pieces Small Italian or Japanese Eggplants (uniform in size, about 5-6 inches long)
- 1 cup Vegetable Oil (for shallow frying the eggplants)
- 1 teaspoon Salt (to sweat the eggplants)
The Meat Filling
- 500 grams Ground Lamb or Beef (finely ground)
- 1 large Yellow Onion (finely diced)
- 1/4 cup Pine Nuts (toasted until golden)
- 2 tablespoons Olive Oil
- 1 tablespoon Lebanese Seven Spice (Baharat)
- 1/2 teaspoon Cinnamon (ground)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Salt (to taste)
The Tomato Stew
- 3 tablespoons Tomato Paste (high quality)
- 2 medium Fresh Tomatoes (peeled and finely chopped)
- 4 cloves Garlic (minced)
- 2 cups Water (or beef stock for deeper flavor)
- 1 teaspoon Dried Mint (optional, for a refreshing finish)
👨🍳 Instructions
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1
Prepare the eggplants by washing them and removing the green leafy tops, but leave the stem intact for a beautiful presentation. Peel the skin in alternating 'zebra' stripes.
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2
Using a sharp knife, make a longitudinal slit down the middle of each eggplant, being careful not to cut all the way through to the other side.
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3
Sprinkle the slits with a little salt and let them sit for 15 minutes to draw out bitterness. Pat them completely dry with paper towels.
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4
In a large skillet, heat the vegetable oil over medium-high heat. Fry the eggplants, turning frequently, until they are golden brown and softened (about 8-10 minutes). Drain them on paper towels.
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5
In a separate pan, heat 2 tablespoons of olive oil. Add the pine nuts and fry until golden brown. Remove and set aside, leaving the oil in the pan.
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6
In the same pan, sauté the diced onions until translucent. Add the ground meat, breaking it up with a wooden spoon, and cook until browned.
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7
Stir in the seven-spice, cinnamon, salt, and pepper. Once the meat is cooked through, fold in the toasted pine nuts. Remove from heat and let it cool slightly.
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8
Using a small spoon, carefully stuff each fried eggplant with the meat mixture through the slit you created. They should be plump and overflowing slightly.
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9
Arrange the stuffed eggplants snugly in a deep baking dish or a large wide pot, meat-side up.
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10
In a bowl, whisk together the tomato paste, chopped tomatoes, minced garlic, and water (or stock). Season with a pinch of salt.
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11
Pour the tomato mixture around the eggplants (not directly over the meat) until the liquid reaches halfway up the sides of the eggplants.
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12
Cover the dish with foil (or a lid) and simmer on the stovetop over medium-low heat for 25-30 minutes, or bake in a preheated oven at 375°F (190°C) for the same duration, until the sauce has thickened and the eggplants are buttery soft.
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13
Garnish with a sprinkle of dried mint or fresh parsley before serving.
💡 Chef's Tips
Choose small, slender eggplants as they have fewer seeds and a sweeter flavor. Don't skip the 'zebra' peeling; the skin helps the eggplant hold its shape while cooking. If you want a lighter version, brush the eggplants with oil and air-fry or roast them instead of deep frying. Ensure the tomato sauce is well-seasoned, as the eggplant will absorb a lot of the salt during the simmering process. Make the meat filling a day in advance to let the spices meld for a deeper flavor profile.
🍽️ Serving Suggestions
Serve hot alongside a bowl of Lebanese Vermicelli Rice (Riz bi Sh'ayriyeh). A side of creamy plain yogurt or a cooling cucumber-yogurt salad (Khiyar bi Laban) balances the richness. Pair with a crisp, dry white wine like a Lebanese Sauvignon Blanc or a light Rosé. Fresh radishes and green onions on the side provide a crunchy, peppery contrast to the soft texture of the dish.