Sheikh Al Mihshi (stuffed Eggplant (aubergine) )

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 12 small japanese eggplants or 6 medium oval eggplants
• 1/4 cup samneh clarified butter or 1/4 cup oil
• 500 g finely ground lamb or 500 g ground beef
• 2 tablespoons oil
• 1 large onion, finely chopped
• 1 garlic clove, finely chopped
• 1/4 cup pine nuts
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup parsley, finely chopped
• salt
• fresh ground black pepper
• 1 cup tomato puree
• salt and pepper
• water (optional)

Recipe

• 1 remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
• 2 heat oil in a pan and brown the eggplants lightly on all sides.
• 3 remove to a plate.
• 4 add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
• 5 add the pinenuts, spices, parsley and salt and pepper.
• 6 remove from heat.
• 7 cut a deep slit along one side of the eggplant and fill with meat mixture.
• 8 arrange in a baking dish and pour tomato puree on top.
• 9 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.