Sheikh Al Mahshi (Lebanese Stuffed Eggplants)

Copy Icon
Twitter Icon
Sheikh Al Mahshi (Lebanese Stuffed Eggplants)


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


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


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