Step-by-Step Guide to Prepare Quick Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style)
Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, How to Make Ultimate Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style). One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must first prepare a few components. You can have Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style) using 12 ingredients and 8 steps. Here is how you can achieve it.
#nonindian - All the eggplant lovers out there, do try this absolutely yummy Lebanese style Stuffed Eggplant. It is a must try recipe and an exotic dish where slit eggplants are deep fried, stuffed with cooked mutton keema and then baked to perfection.
It is quite easy to prepare and this delicacy can be relished with Roz Abiad (white rice) or Roz Abiad Bil Bazela (white rice cooked with green peas) for a sumptuous meal.
Ingredients and spices that need to be Make ready to make Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style):
- 200 grams mutton mince, washed & drained
- 1-2 tbsp olive oil + oil to deep fry
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 1-2 green chilies, chopped
- to taste salt
- 1/2 tsp. turmeric powder
- 1/2 tsp. red chilli powder
- 1/2 tsp. garam masala powder
- 2 tbsp. coriander leaves, chopped
- 5-6 medium eggplants (or 10-12 small eggplants), washed & drained
- 2-3 tbsp. tomato paste mixed with 1 cup water, pinch of salt & pepper
Instructions to make Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style)
- Heat 2 tbsp. olive oil and saute the garlic, green chilies and onions till light brown. Add the drained mince and all the dry spices. Cover and cook on a low flame till all the moisture is absorbed and it is cooked.
- Add the coriander leaves. Mix well & keep aside to cool.
- Peel the eggplants in strips lengthwise. Make a slit in each one. Deep fry them till it is almost cooked. Drain and keep aside to cool.
- Stuff each eggplant with the prepared mince & transfer them to a baking dish. Pour the tomato puree on top of the eggplants.
- Bake for 12-15 minutes at 180 degree C.
- The end product.
- Serve with Roz Abiad (White Rice).
- Or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers).
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