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Sheikh El mahshi

Sheikh El Mahshi (Lebanese Stuffed Eggplants)

Jay
This authentic Lebanese Stuffed Eggplants recipe is a popular Middle Eastern dish made with spiced beef stuffed in eggplants and cooked in a velvet tomato broth!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner,, Main Course, Main Dish
Cuisine Middle East,
Servings 4 Servings
Calories

Equipment

Cast Iron

Ingredients
  

  • cup ground beef 80/20
  • 1 onion small/ finely chopped
  • 4 eggplants sautéed on medium heat for 3-4 minutes on each side
  • ¼ cup parsley finely chopped
  • 1 teaspoon salt
  • 1 teaspoon seven spices
  • 1 teaspoon black pepper
  • Vegetable oil for sautéing eggplants

Tomato sauce ingredients

  • cup hot water
  • 2 tablespoon tomato paste
  • 2 tablespoon pepper paste
  • 1 teaspoon Vegeta seasoning or salt
  • ½ teaspoon hot pepper

Instructions
 

To make the ground beef mixture:

  • On medium heat, add 2 tablespoons of oil to a large pan, add ground beef, and cook it for 5-7 minutes until ground beef is no longer red.
  • Add finely chopped onions, parsley, and the spices (7 spice, salt and black pepper).
  • Cook for 5 more minutes until ground beef is cooked and onions are soft.
  • You can add toasted pine nuts or toasted almonds to the ground beef mixture (optional).

To make the tomato sauce:

  • Add hot water to a large bowl or a measuring cup, add tomato paste, pepper paste (optional), salt, and hot pepper (optional). 
  • Use a fork to mix all the ingredients until you have a smooth mixture.

How to make Sheikh El Mahshi:

  • Preheat the oven to 400°F. 
  • Wash the eggplants and dry them with a kitchen towel or a paper towel.
  • With a sharp knife, cut a slit lengthwise on one side of the eggplant. Do not cut the eggplant all the way through. 
  • In a large pan, heat up oil on medium heat. Add the eggplants and shallow fry eggplants for 5 minutes on each side. Transfer to a plate lined with a paper towel to drain the oil. 
  • Let the eggplants cool down completely and then with a spoon or a fork, scrape the inside of the eggplant flesh carefully . Sprinkle the inside with salt. 
  • Stuff the eggplants with the ground beef mixture.
  • Place them in an oven safe dish.
  • Pour the red sauce over stuffed eggplants.
  • Cook in a preheated oven for 30 minutes (uncovered).
  • Sprinkle fresh parsley or toasted pine nuts/ toasted almonds.
  • Serve with vermicelli rice.

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