Lamb Stuffed Eggplant (Sheikh El Mahshi)

Ingredients

• 4 small eggplants
• 1/2 cup vegetable oil, for frying
• 1 pound ground lamb
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 cup pine nuts
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups tomato sauce
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 1/2 teaspoon ground coriander
• 1 lemon, juiced

Method

1. 1

   Trim the stems off the eggplants and peel strips lengthwise to create a striped pattern, leaving some skin on.

2. 2

   Using a small knife and spoon, hollow out the center of each eggplant, leaving a 1/4-inch-thick shell, and reserve the flesh for another use.

3. 3

   Heat the vegetable oil in a 9-inch skillet over medium-high heat and fry the eggplant shells on all sides until golden and softened, about 8 minutes.

   8:00 · Fry eggplant shells
4. 4

   Transfer the fried eggplant shells to a paper towel-lined plate to drain and cool slightly.

5. 5

   In the same skillet, drain excess oil leaving about 1 tablespoon, then cook the onion over medium heat until softened, about 4 minutes.

   4:00 · Soften onion
6. 6

   Add the ground lamb and garlic, breaking up the meat, and cook until browned, about 8 minutes.

   8:00 · Brown lamb
7. 7

   Stir in the cinnamon, allspice, nutmeg, pine nuts, parsley, salt, and black pepper, and cook 2 minutes more until fragrant.

   2:00 · Cook spices
8. 8

   Remove the lamb mixture from heat and let cool slightly, about 10 minutes, before stuffing.

9. 9

   Spoon the lamb filling into each eggplant shell, packing gently and mounding slightly at the top.

10. 10

    Arrange the stuffed eggplants snugly in a 9x13-inch baking dish or wide saucepan.

11. 11

    Whisk together the tomato sauce, chicken broth, tomato paste, coriander, and lemon juice, then pour over and around the stuffed eggplants.

12. 12

    Bring the sauce to a simmer over medium heat, then cover and reduce heat to low, cooking until the eggplants are very tender and the sauce has thickened, about 40 minutes.

    40:00 · Simmer stuffed eggplants
13. 13

    Baste the eggplants with the sauce once or twice during cooking, and uncover for the last 10 minutes to let the sauce reduce slightly.

    10:00 · Uncover and reduce sauce
14. 14

    Let the dish rest 5 minutes before serving, spooning extra sauce over each eggplant.