sheikh el mahshi

Sheikh El Mahshi is a delicious and very popular Middle Eastern dish. The eggplant is stuffed with ground meat and cooking in tomato sauce.

Sheikh El Mahshi (شيخ المحشي )

eggplants

vegetable oil (for brushing the eggplants)

beef

red bell pepper (petite diced)

onion (petite diced)

tbsp. black pepper

cinnamon

salt

olive oil

cilantro (chipped)

garlic

tsp. 7 spice

tomatoes (sliced)

tbsps. garlic (minced

onion

cilantro (chopped)

tomato paste

oz tomato sauce

water

black pepper

Slice the eggplants. Sprinkle with some salt and let it rest for 10 minutes then pat them dry.

Place on a sheet pan lined with parchment paper. Brush generously with oil and bake for 15 minutes in a pre-heated 400 degree oven. Remove afterwards and let it cool.

Meanwhile prepare the meat stuffing. Finely dice a medium onion. You will also need to finely dice a red bell pepper, chop some cilantro, and mince some garlic.

Heat 1 tbsp. of olive oil in a frying pan and sauté the onions until translucent in color. Add in the garlic, cilantro and bell pepper. Sauté on medium-low heat for about 2-3 minutes andthen add in the ground beef, salt and spices

Mix everything together to break up the ground beef and continue cooking the beef until it&#x27;s fully cooked and the water has dried down. Turn off the heat and add in some toasted pinenuts. (optional, but recommended)

To prepare the tomato sauce, slice the onion and tomatoes, and finely chop the garlic and cilantro. In a skillet, heat a couple tablespoons of olive oil, or any kind,and fry the onions until they start obtaining a golden color.

Add in the garlic and cilantro and continue stirring to cook those for another 30 seconds. Add in the tomato and cook until tender, then add in the tomato paste, 2 cups ofwater and tomato sauce.

Season with salt, black pepper, and 7 spices. If youdon&#x27;t have 7 spices, you can use a tiny bit of all spice (about 1/2 tsp. alongwith 1/2 tsp. of cinnamon). Let the sauce simmer for about 3-5 minutes on low,then turn off the heat off

Transfer the sauce to a baking dish (or if you are using an oven safe skillet, you can keep them there and baking in it. Place a piece of eggplant on a cutting board or flat surface and top with some ground beef. Fold to roll carefully without ripping. Place the rolled eggplant in the baking dish.

Repeat the steps to finish the rest of the eggplants. Bake in a pre-heated 400 degree oven for 40 minutes. Remove and garnish with chopped parsley and pine nuts. Serve with vermicelli rice or plain white rice

This deserves an award!
I tried this at my friends house and fell in love! So I got home and instantly started to research the recipe and this was the closest (appearance wise) I could find.
It turned out so delicious, my family gave it a big thumbs up.
Thanks so much for sharing this recipe, I shall keep this in my recipe book for a lifetime =)

I prepare the eggplants by microwaving them in a bowl of water for six minutes, then searing them on a hot skillet with a little bit of olive oil. This gives the eggplants a flavor and texture that is very close when it’s deep fried, but with fraction of the oils! Great recipe, we love how you chose to wrap the stuffing.

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Sheikh El Mahshi (شيخ المحشي )

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