Sunday, August 2, 2009
Delicious Arabic/Lebanese main dish recipe - Sheikh El-Mehshi.
Preparation time : 30 minutes
Cooking time : 50 minutes
1½ kg eggplants, medium size, peeled and cut into quarters
2 cups vegetable oil, for deep frying
For the stuffing:
2 tablespoons vegetable oil
2 medium onions or 250 g, chopped
½ kg minced lamb
2 cubes MAGGI® Mutton Bouillon , crumbled
½ teaspoon seven spices
3 tablespoons pine seeds, toasted
For the sauce:
1 clove garlic, crushed
2 medium tomatoes or 300 g, peeled and pureed
¼ teaspoon seven spices
1 cube MAGGI® Mutton Bouillon
2 tablespoons tomato paste
2 cups water or 500 ml
Slit the eggplant down the middle. Heat the oil (reserve 2 tablespoons of oil) and deep fry the eggplant until they are golden brown in color. Remove and set aside on a kitchen towel to absorb any excess oil.
Heat the reserved 2 tablespoons of oil in a large pan, add onion and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Mutton Bouillon cubes, Arabic seven spices and pine seeds and stir to combine well.
Combine all sauce ingredients in a small saucepan and bring to boil. Simmer over low heat for 5 minutes. Remove from heat and set aside.
Stuff the prepared eggplant with the meat mixture and place them over a large baking dish. Pour the sauce over. Cover with aluminum foil and bake in a preheated oven at 250˚C for 30 minutes.
Serve hot with vermicelli rice.
Cooking tips : Place round slices of tomato and green bell pepper over each stuffed eggplant before baking.
Save and share this recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.