Dining and Cooking
How To Make Lebanese Sheikh El Mahshi (Stuffed Eggplant)
In Appetizers and Dips

How To Make Lebanese Sheikh El Mahshi (Stuffed Eggplant)



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How To Make Lebanese Sheikh El Mahshi (Stuffed Eggplant)

3 large eggplants, stemmed and peeled
sprinkle with salt, leave then pat dry
canola oil for frying
1 brown onion, finely diced

2-3 tbsp oil
1/2 of the onion
2-3 crushed garlic cloves
300g beef and lamb mince (50/50)
1 tsp salt
1/2 tsp black pepper
1/4 tsp ground cumin
1/4 tsp turmeric
1/4 tsp paprika
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground coriander
1/4 cup pine nuts

2-3 tbsp oil
1/2 of the onion
2 cans diced tomatoes (800g)
1 heaped tbsp tomato paste

Garnish with fresh parsley

37 Comments

  20. Z N

    I believe this is originally from Syria not a Lebanese dish, I lived in that area and I know very well it's not Lebanese!

  30. Cafe Najat UK

    Thank you for sharing the recipe – you forgot the key spice in Lebanese cooking to add to the mince meat, which was ground allspice, plus we don’t add turmeric as it makes it taste a little bitter xx

  31. Sarah Lane

    Can the eggplants be halved, scored, brushed with oil & baked? Just to use less oil ☺️ (I do this method with a Greek dish). Or will it not taste as yummy?

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