Sheikh Al Mihshi Stuffed Eggplant Aubergine Food

SHEIKH AL MIHSHI (STUFFED EGGPLANT (AUBERGINE) )

Steps:

• Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
• Heat oil in a pan and brown the eggplants lightly on all sides.
• Remove to a plate.
• Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
• Add the pinenuts, spices, parsley and salt and pepper.
• Remove from heat.
• Cut a deep slit along one side of the eggplant and fill with meat mixture.
• Arrange in a baking dish and pour tomato puree on top.
• Season with salt and pepper and bake in a moderately hot oven for 30 minutes, adding water to dish during cooking if necessary and basting the eggplants occasionally.

EGGPLANT (AUBERGINE) FIT FOR A SHEIK (SHEIK AL MIHSHEE)

Steps:

• Lay out slices of eggplant on a large platter, and sprinkle with salt.
• Let sit for approx 1/2 an hour.
• Drain off water.
• Brown meat and onions.
• Add garlic, cook and stir for another minute, then drain.
• Combine tomatoes with remaining seasonings.
• Butter a casserole.
• Layer half beef mixture, eggplant, tomatoes.
• Repeat.
• Cover.
• Bake in an 450°F oven for 1 hour.

SHEIK EL MAHSHI (LAMB STUFFED IN AUBERGINES CASSEROLE)

Steps:

• Preheat oven to gas mark 6/400F/200°C.
• Wipe clean the aubergines and leave the neck on.
• Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
• To prepare the stuffing:.
• Heat the butter in the same pan, add in the onions and fry them till brown.
• Add the minced meat, season with the spices and salt and pepper and give it a good mix.
• Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
• Split each aubergine lengthwise from one side.
• Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
• Sprinkle any remaining stuffing over the aubergines.
• To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
• Now carefully (do not want to upset the stuffing!) pour the sauce over the stuffed aubergines.
• Top each aubergine with a slice of tomato.
• Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
• Remove from oven and serve hot with rice.