Sheikh Al Mahshi (Stuffed Eggplant)
Whole eggplants are hollowed out, stuffed with spiced ground beef and pine nuts, then braised in a rich tomato sauce until silky and tender — a classic Levantine comfort dish.
Ingredients
- 4 medium Italian eggplants
- 1 lb ground beef (80/20)
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1/4 cup pine nuts
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 2 tsp kosher salt
- 1/3 cup olive oil
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp granulated sugar
- 1/4 cup fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 375°F (190°C). Slice off the tops of the 4 medium Italian eggplants and use a spoon or apple corer to scoop out the flesh, leaving a 1/2-inch shell. Roughly chop the scooped flesh and set aside. Sprinkle the inside of each eggplant with a pinch of kosher salt.
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2
Heat half the 1/3 cup olive oil in a large oven-safe skillet or wide pot over medium-high heat. Sear the hollowed eggplants all over until the skin is blistered and lightly browned, about 5 minutes. Remove and set aside.
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3
In the same skillet, heat the remaining olive oil over medium heat. Cook the 1 medium finely diced yellow onion and reserved eggplant flesh until softened, about 5 minutes. Add the 4 cloves minced garlic cloves and 1/4 cup pine nuts and cook 1 minute more. Add the 1 lb ground beef (80/20) and cook, breaking it up, until browned and cooked through, about 6 minutes. Season with 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp black pepper, and half the 2 tsp kosher salt.
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4
Stir in the 2 tbsp tomato paste, then add the 28 oz can crushed tomatoes, 1 tsp granulated sugar, and remaining salt. Simmer the sauce for 5 minutes to blend the flavors. Remove about 1 cup of the sauce and set aside.
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5
Carefully spoon the beef filling into each seared eggplant, packing it gently. Stand the stuffed eggplants upright in the skillet, surrounded by the remaining tomato sauce. Add 1/2 cup of water to the sauce.
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6
Transfer to the oven and bake, uncovered, until the eggplants are completely tender when pierced with a knife, about 35-40 minutes. Spoon the reserved sauce over the top, garnish with 1/4 cup chopped fresh flat-leaf parsley, and serve.