Levantine cuisine · Meat & Kebab

Sheikh el Mahshi

Small eggplants stuffed with ground lamb and pine nuts, braised in tomato sauce in the oven until meltingly tender.

Ingredients · for 4 servings

• 8 small eggplants
• 400 g ground lamb
• 2 onions
• 50 g pine nuts
• 1 tsp allspice
• 1/2 tsp cinnamon
• 500 g passata (strained tomatoes)
• 1 tbsp tomato paste
• 5 tbsp olive oil
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Slit the eggplants lengthwise halfway through, salt the inside and let sit for 15 min, then pat thoroughly dry.
2. Fry the eggplants in 3 tbsp olive oil, turning, for 6–8 min until the skin is wrinkled and the flesh is soft, then arrange them side by side in a baking dish.
3. Finely dice the onions, sauté in the remaining olive oil for 5 min until translucent, add the pine nuts and toast for 2 min until fragrant.
4. Add the ground lamb, fry over high heat for 6–8 min until crumbly and browned, and season with allspice, cinnamon, salt, and pepper.
5. Open up the eggplants, press the meat filling firmly inside, and pour the passata — mixed with the tomato paste and 100 ml water — around them.
6. Braise covered at 190°C (375°F) for 35–40 min, until the eggplants are completely soft, sprinkle with parsley and serve hot straight from the dish.