PREP TIME: 20 minutes
COOK TIME: 40 minutes
SERVES: 8
DIFFICULTY: Easy
Sheikh El Mehshi translates to “The King’s Dish” reason being that it skips the rice stuffing used more commonly in the Levante region & includes the (“fancier”) pine nuts instead! It was always a joyful day when my Grandma would make this dish on while on summer vacation in Syria and this is the exact same recipe used back then, talk about nostalgia!
Watch the Recipe Video Here
Ingredients
½ cup water at room temperature 750ml strained tomatoes Frying oil 2 dozen small eggplants 1/2 cup of pine seeds Salt & pepper 500 gms minced meat 2 tbsp cooking oil 1 red onionMethod
- Chop the red onion and add to a pot with 2 tbsp cooking oil
- When the onion is translucent, add the minced meat and salt & pepper to taste
- Once the meat is cooked (water has evaporated), add the pine nuts
- Remove the top green part of the eggplants using your hands (do not chop off with a knife) and then remove peel
- Deep fry the eggplants in frying oil, then place on kitchen towels to remove excess oil
- Using a knife, open the middle part of the eggplant then using your hands, open the middle a bit more to make space for the meat mix
- Stuff the eggplants with the meat mix and lay them down on a tray
- In a bowl, mix the strained tomatoes with water and add salt & pepper to taste
- Cover and place in over for about 30 minutes at 200C
- Best served with a side of vermicelli rice
