Sheik al Meshi
(Stuffed Eggplant)
Makes 12
Ingredients:
3/4 of a pound ground beef
1/3 cup olive oil
1 1/2 tsp Allspice
1/2tsp black pepper
2 tsp salt
2 cups of diced onion
1/4 cup of toasted pine nuts
12 Italian eggplants
6 cups vegetable oil for frying
For the Broth
3 cups of beef broth
1 cup of tomato puree
Directions:
Preheat oven to 350 degrees
Heat olive oil in large frying pan on high heat
Add ground beef into pan with salt, pepper, and
Allspice. Move beef around the
pan to break up the meet into smaller pieces. Cook
until brown and crispy.
Add onions to the beef and cook until onions are
soft.
Take mixture of the meat
and place into a bowl.
Mix in toasted pine nuts.
Using a small knife, peel
alternating 1/2 inch strips of skin off of the
eggplant.
Heat the vegetable oil in a
pot to 350 degrees.
Fry 3 eggplants at a time
until they are golden in color. This takes about 8
minutes.
- Place 12 eggplants onto a
roasting pan.
Using a spoon, create a
lengthwise cavity. Take care not to cut all the way
down,
so as not to split the eggplant.
Put 3 tbsp of stuffing into
each eggplant.
Mix together beef broth and
tomato paste.
Cover the eggplants half
way with sauce and bake for 15 minutes
Serve hot alongside basmati
rice.
Recipe by Mirna Attar, Ya
Hala Restaurant |