Sheikh Al Mihshi Stuffed Eggplant Aubergine Food

SHEIKH AL MIHSHI (STUFFED EGGPLANT (AUBERGINE) )

Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) ) image

Make and share this Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) ) recipe from Food.com.

Provided by Missy Wombat

Categories Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

12 small Japanese eggplants or 6 medium oval eggplants
1/4 cup samneh clarified butter or 1/4 cup oil
500 g finely ground lamb or 500 g ground beef
2 tablespoons oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1/4 cup pine nuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup parsley, finely chopped
salt
fresh ground black pepper
1 cup tomato puree
salt and pepper
water (optional)

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)

Eggplant (Aubergine) Fit for a Sheik (Sheik Al Mihshee) image

My grandmother NEVER told me this was eggplant, or I never would have eaten it. Darn it! I guess I really DO like eggplant. The nerve of her! Prep time includes time to allow eggplant "sweat" or drain.

Provided by Lightly Toasted

Categories One Dish Meal

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 large eggplant, sliced and unpeeled (2 lb)
1 lb ground lamb or 1 lb ground beef
1 (22 ounce) can chopped tomatoes
1/2 teaspoon cinnamon
1 tablespoon salt
pepper
1/4 teaspoon clove
2 crushed garlic cloves
2 medium onions, sliced (or chopped)
2 -3 tablespoons melted butter

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.

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