Shaikh El Mahshi (stuffed eggplant)

[FoodMan]

Shaikh El Mahshi (stuffed eggplant)

Traditionally Shaikh el Mahshi refers to the stuffed eggplant portion of this recipe. However my mom once had some extra tomatoes and she decided to use them as well. It was a big hit and since then she never makes this recipe without the stuffed tomatoes.

The traditional method of prepping the eggplant is to fry it. However, brushing with olive oil and broiling also works great and produces less oily eggplant.

• 12 Thin slices of eggplant (~1/4 inch)
  
• Oil for frying
  
• 4 firm, small, round or plum Tomatoes
  
• 1 recipe Meat Stuffing
  

Preheat the oven to 375F. Heat 1 inch (2.5cm) of oil in a deep pot to about 350F (190C).

Fry the eggplant slices a few at a time until browned on both sides.

Move to a rack to drain and season with salt and pepper.

Cut the stem end from the tomatoes and, using a spoon, remove all seeds and pulp to create a hollow bowl (reserve seeds and juices and the cut “caps”).

Slice a piece from the bottom of the tomatoes to form a flat surface on which to stand straight (take care not to make any holes in them though). Season with salt and pepper

In an oven-proof baking dish, make 4 eggplant stacks by placing one slice in the dish and topping with about 2 Tbsp of the stuffing. Top with another slice, then stuffing and then a third slice. Repeat three more times and you should end up with 4 stacks.

Stuff the tomatoes with the meat stuffing (pack them real good) and place in the dish as well. Put the stem end “caps” back on them .

Spread the reserved Tomato seed and pulp and juices all over the eggplant and tomato

Place in the oven and bake for 30-40 minutes or until the tomatoes are soft but not mushy

Serve immediately with rice

Keywords: Vegetables, Lebanese, Middle Eastern, eGCI

( RG708 )