Sheikh Al Mahshi شيخ المحشي Spicy Lebanese Stuffed Eggplant Recipe | Authentic Middle Eastern Comfor

Sheikh Al Mahshi (شيخ المحشي): Spicy Lebanese Stuffed Eggplant Recipe | Authentic Middle Eastern Comfort Food

Indulge in the rich flavors of Sheikh Al Mahshi (شيخ المحشي), a spicy Lebanese stuffed eggplant recipe that’s packed with aromatic spices, tender minced lamb, and a deep, flavorful tomato-based sauce. This traditional Middle Eastern dish is a must-try for lovers of authentic Lebanese cuisine.

In this step-by-step recipe, we’ll show you how to prepare stuffed eggplant with lamb and spices, simmered to perfection in a rich, fragrant sauce. Whether you’re searching for the best Lebanese eggplant dish, spicy Middle Eastern food, or a comforting homemade meal, this recipe delivers bold flavors in every bite.

Perfect for family dinners, Ramadan iftar, or special gatherings, this authentic Lebanese food is both satisfying and incredibly delicious. Watch until the end to see how to achieve that perfectly tender, melt-in-your-mouth eggplant infused with Middle Eastern spices.

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Ingredients:

• 7_8 medium to small eggplants
• 500 g minced lamb
• 1 medium onion chopped
• 4 gloves garlic crushed
• 1 small green capsicum
• 1 small red capsicum
• 2 chilli’s or more ( optional)
• 2 medium tomatoes ( peeled and chopped)
• 1tbsp tomato paste
• handfull of chopped parsley
• Salt and pepper to taste
• 1tsp paprika

SAUCE:

• 500ml water
• 2tbsp tomato paste
• Salt and pepper

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[Music] salum guys welcome back to the channel if you’re not a subscriber yet please hit that subscribe button and if you do like a our content give us a like so today she’s showing you how to make she mhi um which is a traditional Middle Eastern uh eggplant or Oran dish it’s an absolutely delicious dish so you start off by getting some young eggplants you can use big yeah obviously you can use big ones but I like them young it’s nice and tender um when they’re still uh babies um and you peel them like so you don’t peel all the skin you just PE peel them at different sections and leave some skin intact and you make incision and you make an incision on one side of it ready for the filling and if you are if you are using larger enss if you couldn’t find the smaller ones then what you do is you cut them you slice them right in the center in two halves and you just crisscross you SC store it with a knife by crisscrossing it on the surface um then you place them in the oven or you can fry it um and then we can move on to the next stage of the recipe so after you have peeled them just uh sprinkle some salt uh on their surface and just uh let them rest let dry all the moist to dry uh M most of the moisture out and these are the ingredients you need you’ll need some ripe chopped tomatoes a fresh tomato um uh one chopped onion crushed garlic some capsicum or bell peppers um some hot chilies and some parsley and some seasoning and we can’t forget the minced uh meat in this case it’s minced lamb which is a traditional um ingredient so after the moisture has come out of the um eggplants it’s been half an hour or so not too long make sure you Pat them dry you dry them uh and then you start uh frying them uh so there’s tasty and there’s tastier frying is tastier than baking um so we chose to fry it but you can also bake it there’s no issues there and while this is frying we start we’ll start preparing the stuffing so in a pan you add some olive oil and you drop the onions and you start sautéing them after the onions have become translucent you add the minced lamb any minced uh uh Maple do but we’re using mined L because it is traditionally used once the meat is cooked and browned off you add the you add the capsicum red and green capsicum the hot chilies and the crushed garlic a little bit and you salt him for a little while you can adjust the heat level according to your liking but I do I do like it hot once the capsicum have sauteed for a couple of minutes um you push them to one side and you add the uh tomato paste little and cook it down for a little while once you’ve cooked it down for a minute you mix the paste in with the rest of the meat mixture and then you add the chopped tomatoes peeled and chopped peeled and chopped peeled and chopped tomatoes and cook it down for further more at this point you add the uh spices you add some salt pepper some paprika then lower the heat and you cook it down for 10 minutes until everything is cooked through after 10 minutes of cooking the meat uh and it’s finally done uh you turn the heat off and you garnish it with parsley ready to be stuffed in the [Applause] eggplant once the eggplants have browned off they’re nice and golden in color you remove them from the cooking pot from the oil and you place them on some some paper tow to drain all the excess oil once the eggplants have uh draw up from the oil and rested you open the center up like so make a cavity begin um stuffing the and you place some capsicums and cherry tomatoes uh to be roasted alongside the eggplants uh it gives it color and extra flavor absolutely absolutely delicious uh with the eggplants so then you um add some capsicum and cherry tomatoes uh to be roasted alongside the eggplants they taste absolutely delicious and they give it extra color so the um the meat mixture does roughly about eight medium eggplants uh the ingredients are in the description box below guys if you want to access it and now it’s time to make the sauce just water so in some water yeah add tomato paste salt a pinch of salt and pepper black pepper and and that’s it you whisk it and pour over and you cook it in the oven and you pour over and you cook it in the oven maybe approximately 15 to 20 minutes um until it’s uh the E are cooked right through now you pour the sauce you make sure you pour the sauce in and the around just around the eggplant do not pour into the eggplant you don’t want to you don’t want to drown the eggplant or sauce you just want them um to be sort of swimming in the sauce just around the uh eggplants maybe halfway about halfway up the eggplant the eggplant yeah and ready for the oven and there she is guys looking absolutely delicious it’s a dish that I crave all the time you got the creamy eggplant the um fluffy rice the flavorful tomato sauce with the heat of the chilies on top it’s an absolute Delight of a dish that must be tried to appreciate please do yourself a favor and make this dish and if you please if 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