Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style)

Name: Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style)
Cuisine: American
Ingredients: 200 grams mutton mince, washed & drained; 1-2 tbsp olive oil + oil to deep fry; 1 onion, chopped; 2-3 garlic cloves, chopped; 1-2 green chilies, chopped; to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. red chilli powder; 1/2 tsp. garam masala powder; 2 tbsp. coriander leaves, chopped; 5-6 medium eggplants (or 10-12 small eggplants), washed & drained; 2-3 tbsp. tomato paste mixed with 1 cup water, pinch of salt & pepper

Bethica Das @kitchen_flavours

Sharjah (UAE)

#nonindian - All the eggplant lovers out there, do try this absolutely yummy Lebanese style Stuffed Eggplant. It is a must try recipe and an exotic dish where slit eggplants are deep fried, stuffed with cooked mutton keema and then baked to perfection.

It is quite easy to prepare and this delicacy can be relished with Roz Abiad (white rice) or Roz Abiad Bil Bazela (white rice cooked with green peas) for a sumptuous meal.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It is quite easy to prepare and this delicacy can be relished with Roz Abiad (white rice) or Roz Abiad Bil Bazela (white rice cooked with green peas) for a sumptuous meal.

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Ingredients

200 grams mutton mince, washed & drained
1-2 tbspolive oil + oil to deep fry
1onion, chopped
2-3garlic cloves, chopped
1-2green chilies, chopped
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.red chilli powder
1/2 tsp.garam masala powder
2 tbsp.coriander leaves, chopped
5-6medium eggplants (or 10-12 small eggplants), washed & drained
2-3 tbsp.tomato paste mixed with 1 cup water, pinch of salt & pepper

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Steps

1

Heat 2 tbsp. olive oil and saute the garlic, green chilies and onions till light brown. Add the drained mince and all the dry spices. Cover and cook on a low flame till all the moisture is absorbed and it is cooked.
2

Add the coriander leaves. Mix well & keep aside to cool.
3

Peel the eggplants in strips lengthwise. Make a slit in each one. Deep fry them till it is almost cooked. Drain and keep aside to cool.
4

Stuff each eggplant with the prepared mince & transfer them to a baking dish. Pour the tomato puree on top of the eggplants.
5

Bake for 12-15 minutes at 180 degree C.
6

The end product.
7

Serve with Roz Abiad (White Rice).
8

Or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers).