Sheik El Mahshi (Lamb Stuffed in Aubergines Casserole)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Preheat oven to gas mark 6/400F/200°C.
  • Wipe clean the aubergines and leave the neck on.
  • Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
  • To prepare the stuffing:.
  • Heat the butter in the same pan, add in the onions and fry them till brown.
  • Add the minced meat, season with the spices and salt and pepper and give it a good mix.
  • Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
  • Split each aubergine lengthwise from one side.
  • Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
  • Sprinkle any remaining stuffing over the aubergines.
  • To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
  • Now carefully (do not want to upset the stuffing!) pour the sauce over the stuffed aubergines.
  • Top each aubergine with a slice of tomato.
  • Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
  • Remove from oven and serve hot with rice.
Advertisement