Lamb Stuffed Eggplant (Sheikh El Mahshi)

Lamb Stuffed Eggplant, known as Sheikh el Mahshi, is a delightful Middle Eastern dish that captivates with its savory flavors and wholesome ingredients. The preparation involves hollowing out eggplants and filling them with a delightful mix of lamb, herbs, and spices. This dish is excellent for occasions where you want to showcase a unique presentation and rich taste. Whether you’re a fan of Mediterranean cuisine or exploring new flavors, Lamb Stuffed Eggplant offers a delicious addition to your recipe collection.

Ingredients

• 2 large eggplants
• 1 lb lamb, ground
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup rice, cooked
• 2 Tbsp tomato paste
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 1/4 cup lemon juice
• 2 Tbsp olive oil
• 2 cups vegetable broth

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick. Chop the removed flesh and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the ground lamb, onion, and garlic, cooking until the lamb is browned.
4. Stir in the chopped eggplant flesh, cooked rice, tomato paste, cumin, paprika, cinnamon, parsley, mint, and lemon juice. Mix well to combine all ingredients.
5. Stuff the eggplant shells with the lamb mixture and place them in a baking dish. Pour vegetable broth into the dish, ensuring the eggplant halves are nestled securely.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the eggplants are tender.
7. Serve the Lamb Stuffed Eggplant hot, optionally garnished with additional parsley or mint.

Keywords: Stuffed, Herbs, Savory, MainCourse, MiddleEastern

Spice Rack: Cumin, Paprika, Cinnamon

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