Lebanese Eggplant Stuffing (Sheikh Al Mahshi)
4 tablespoons of vegetable oil
1 kilo of eggplant medium size
½ kilo of meat kofta
1 onion, finely chopped
400 g tomatoes, cut into small cubes
½ cup roasted pine nuts
1 glass of water
1 Tablespoon of tomato paste
Salt and pepper
How to Prepare
Cut eggplants lengthwise and fry them with oil. Stir constantly until ripe. Place them on paper tissues to filter the oil. Mix meat and rice together with fingers and fry in the same bowl.
Stuff the eggplant with meat mixture and place them on a tray.
In a bowl over the heat, cook the onions until light brown, then add the pine and tomato and stir for 5 minutes. Add water, tomato paste, salt and spice.
Stir to boil, then pour the mixture over eggplants.
Place the tray in a pre-heated oven until the sauce thickens.
Serves hot with rice with vermicelli.
Photo: Lush Appetities