Sheikh al-Mahshi (Stuffed Eggplant with Minced Meat)
The Quirky Foodster Team
Ingredients
- Small eggplants — 6
- Minced lamb or beef — 300 g (10.5 oz)
- Onion, finely chopped — 1
- Pine nuts — 20 g (2 tbsp)
- Ground allspice — 1 tsp
- Cinnamon — 1/2 tsp
- Tomato sauce, thinned with water — 480 ml (2 cups)
- Vegetable oil — 45 ml (3 tbsp)
- Salt and pepper — to taste
Method
- Halve the eggplants lengthwise and scoop out some flesh to create a shallow well, then fry cut-side down until golden.
- Sauté the onion in a little oil until soft, then add the minced meat, pine nuts, allspice, cinnamon, salt and pepper, cooking until browned.
- Arrange the fried eggplant halves in a baking dish and fill each with the meat mixture.
- Pour the thinned tomato sauce around and slightly over the eggplants.
- Bake at 190°C (375°F) for 25-30 minutes until bubbling and the eggplant is fully tender.
- Serve hot with rice or flatbread.
Introduction: Sheikh al-mahshi, literally ‘the sheikh of stuffed dishes’, is considered the richest of Syria’s mahshi (stuffed vegetable) family.
Cultural Background: Sheikh al-mahshi, literally ‘the sheikh of stuffed dishes’, is considered the richest of Syria’s mahshi (stuffed vegetable) family. Small eggplants are hollowed, fried, and filled with spiced meat and pine nuts, then baked in a light tomato sauce.
Tips: Salting the eggplant halves for 15 minutes before frying reduces bitterness and oil absorption. Toast the pine nuts lightly for extra flavour before adding to the filling.
Variations: Use zucchini instead of eggplant for a lighter version. Add a pinch of cumin to the meat filling for extra warmth.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in an oven at 180°C (350°F) for 15 minutes, covered with foil.
FAQs:
Q: Can I bake the eggplant instead of frying?
A: Yes, brushing with oil and roasting at 220°C (425°F) for 15 minutes is a lighter alternative.
Q: What’s the difference between sheikh al-mahshi and regular mahshi?
A: Sheikh al-mahshi uses a richer meat-forward filling, while other mahshi are often rice-based and lighter.
- Small eggplants — 6
- Minced lamb or beef — 300 g (10.5 oz)
- Onion, finely chopped — 1
- Pine nuts — 20 g (2 tbsp)
- Ground allspice — 1 tsp
- Cinnamon — 1/2 tsp
- Tomato sauce, thinned with water — 480 ml (2 cups)
- Vegetable oil — 45 ml (3 tbsp)
- Salt and pepper — to taste
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