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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.

105 minMediumServes 4470 cal/serving

Middle EasternDinnerStovetop and OvenStandardHigh FiberHigh ProteinDairy-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 medium Italian eggplants
  • 1 lb ground beef (80/20)
  • 1 medium yellow onion, finely diced
  • 4 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

  1. 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.

  2. 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.

  3. 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 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.

  4. 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.

  5. 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.

  6. 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.

Questions

How long does Sheikh Al Mahshi (Stuffed Eggplant) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Sheikh Al Mahshi (Stuffed Eggplant)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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