Sheikh Al Mihshi Stuffed Eggplant Aubergine Recipes

LEBANESE STUFFED EGGPLANT (AND OTHER VEG | SHEIKH EL MAHSHI)

Steps:

• Wash all the vegetables well. Then prepare them according to what you're using.
• Eggplant: begin by peeling the eggplant. Then make a slit down one side of the eggplant (this creates a pocket to stuff) using a sharp knife. Then, either fry or bake the eggplant until tender.To fry the eggplant, add a few inches of oil to a large frying pan and heat until a toothpick inserted into the oil immediately begins to sizzle. Then, add the eggplants and cook for 8-12 minutes, flipping halfway. The time will vary based on the size of the eggplants. You want to do so until the color is golden but not too dark (they should be about half cooked). Then, transfer to paper towels to drain before continuing.To bake the eggplant, place them on a large baking tray, drizzle with oil, and then bake at 400ºF/200ºC for 15-20 minutes, or until the eggplants are tender but not well cooked yet (cook to about 80%).Once cooked, use a fork or spoon to gently fluff up the eggplants' inside to make them easier to stuff. You could optionally add the flesh directly into the stuffing mixture.
• Potatoes: peel and then core the potatoes, leaving a 1/2-inch border around the entire potato (so they don't collapse when cooked). You can then fry or bake them.To fry, simply drop the cored and peeled potato into a pan with hot oil and fry until lightly golden on all sides.To bake the potatoes, place them on a large baking tray, drizzle with oil, and then bake at 400ºF/200ºC for 10-15 minutes, until the potatoes are at about 80% cooked.
• Bell peppers and tomatoes: slice the tops off (but keep them as they'll go back on the veggies after they're stuffed) and remove the seeds from inside. Keep the tomato flesh to one side, as it'll be used later. There's no need to pre-cook the peppers or tomatoes.
• Preheat the oven to 350ºF/180ºC.
• Finely chop the onion and sauté it in a small skillet with a bit of oil (over medium heat) until translucent. This should only take a few minutes.For extra depth of flavor, you can cook the onions until they're lightly caramelized.
• Add the minced beef and continue to cook, stirring often and using your spoon to break up the ground beef until it's fully cooked and the liquid has cooked away.
• Add the spices, mix, and cook for a further 2-3 minutes.
• Meanwhile, in a separate skillet, lightly fry the nuts (or seeds) with a drizzle of oil until fragrant and toasty.
• When both elements are cooked, combine them together and mix well.
• Spoon the minced beef stuffing into each of your veggies and then transfer them to a large, deep oven pan, packing them in tightly to make the most of all the space. Place the tops back on each vegetable.
• In a small bowl, combine the tomato juice, paste, leftover tomato flesh, and vegetable stock. Then pour this over the baking dish with the stuffed veggies.
• Transfer the baking dish (carefully) to the oven at bake at 350ºF/180ºC for about 40 minutes, or until the vegetables are tender. Then remove from the oven and enjoy!
• Make ahead: you can prepare the minced beef stuffing and tomato sauce a day in advance and store them separately in airtight containers in the refrigerator. You could also pre-cook the eggplant/potato a day in advance and even pre-core the peppers/tomatoes. That way, they're quick and easy to assemble and bake when needed.Store: store any leftovers in an airtight container in the fridge for 3-4 days. These stuffed beggies taste even better on day two, so I highly recommend saving some for leftovers!Reheat: use either an oven (for large amounts) or microwave to gently reheat the stuffed veggies until piping hot!

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.