Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) )

Recipe by Missy Wombat
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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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