Close Button

Sheikh Al Mahshi (Lebanese Stuffed Eggplants)

Sheikh Al Mahshi (Lebanese Stuffed Eggplants)

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves 4

  • 200 gms. mutton mince, washed & drained

  • 1-2 tbsp. olive oil + oil to deep fry

  • 1 onion, chopped

  • 2-3 garlic cloves, chopped

  • 1-2 green chilies, chopped

  • 1 tsp. salt or to taste

  • 1/2 tsp. turmeric powder

  • 1/2 tsp. red chili powder

  • 1/2 tsp. garam masala powder

  • 2 tbsp. coriander leaves, chppped

  • 5-6 medium eggplants (or 10-12 small eggplants), washed & drained

Directions

  • 01

    Heat 2 tbsp. olive oil and saute the garlic, green chilies and onions till light brown. Add the drained mince and all the powdered spices.

  • 02

    Cover and cook on a low flame till all the moisture is absorbed and it is cooked. Switch off the flame and add the coriander leaves. Mix well and keep aside to cool.

  • 03

    Peel the eggplants in strips lengthwise. Make a slit in each one and deep fry them till it is almost cooked. Drain and keep aside to cool.

  • 04

    Stuff each eggplant with the prepared mince and transfer them to a baking dish. Pour the tomato puree on top of the eggplants.

  • 05

    Bake for 12-15 minutes at 180 degree C. and serve with Roz Abiad (White Rice) or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers). It can also be relished with any Indian bread too, a la Indian style.

Review

0

Please Login to comment

Link copied