Stuffed Eggplant (Sheikh Mahshi)شيخ محشي والباذنجان

Traditionally, we purchase small eggplants, cut them in half and core them to stuff them. Italian eggplants are medium side, meaty  but a little too large for stuffing.  I decided to cut them lengthwise and top them with meat filling.

2 Italian eggplants, cut lengthwise

2 tablespoons olive oil, plus more if needed

½ pound ground beef

1 onion, chopped

1 clove garlic, chopped

1 teaspoon salt

1 teaspoon Arabian spice (Seven Spices,Syrian Spice)

1 tomato, chopped

2 tablespoons tomato paste

1 cup water

Heat oil in a pan. Put the eggplants cut side down. Leave it to cook for 10 minutes on medium heat until half way cooked. Turn eggplants to other side and add more olive oil to cook for five more minutes.( you could oil them and put the under the broiler of 10 minutes if you prefer).

In another pan, sauté the meat for 5 minutes and add onions, salt and spices. Cook for 5 minutes and add the tomato and tomato paste, and stir the mixture. Add water and simmer for 10 minutes.

In a deep Pyrex pan, pour ½ cup of water in the bottom of the pan. Scoop one tablespoon of the eggplant flesh and  arrange in the bottom of the dish. Arrange the eggplants. Spread 2-3 tablespoons of the meat filling on each half. Spoon some sauce in the Pyrex pan, and around eggplants.

Cover the pan with foil and bake in a preheated 350 degrees F oven for 40 minutes.

Serve with plain white rice.

 Enjoy!

Eggplant with Tomatoes

Eggplant with Tomatoes

1 large eggplant, sliced
1 large onion, sliced crosswise
1 tomato sliced
1 green pepper, sliced (optional)
1 (8-ounce) can tomato sauce
1 teaspoon salt
3 tablespoons olive oil
1 teaspoon Arabian spices (combination of cinnamon, allspice, black pepper)
1 cup water
Rmove the stem of the eggplant. Peel the eggplant lengthwise in 1 inch strips. Cut the eggplant crosswise or lengthwise in ½ inch slices. Place the eggplant slices in the colander and sprinkle with salt. Leave in the sink to drain for 30 minutes.
Remove the eggplants from the colander, and dry with paper towel. Place in a bowl and drizzle olive oil over them. Arrange them on a baking sheet and place them under the broiler for 7 minutes. Turn the eggplant slices to the other side and broil until lightly browned.
Heat oil in a deep pan and sauté the onion, and add the green pepper, and sliced tomatoes. Add water and simmer for 10 minutes. Arrange the eggplant slices over the vegetables. Pour the tomato sauce over the eggplant. Sprinkle salt and spices. Bring to boil; reduce heat and leave to simmer for 20 minutes. Check if it needs more water or salt.
Serve it with plain white rice or Bulgur pilaf