Sheik El Mehshi
Ingredients750 gms. aubergines, baby or oval
1 tbsp. butter or oil.
For the Stuffing:
1 onionClick to find more about onion, chopped
1 tbsp. butter
200 gms. mince lamb
1 tsp. cumin
1 tsp. allspiceClick to find more about allspice
SaltClick to find more about Salt and pepper to taste
2 tbsp. pine nuts
For the Sauce:
1 cups hot water
75 gms. tomatoClick to find more about tomato paste
3/4 tsp. white pepper
3/4 tsp. black pepperClick to find more about black pepper
To Garnish:
2 mediumsized tomatoes, sliced.
Preparation
Preheat the oven to 200C.
Peel strips of skin of the aubergine.
If preferred, leaving the neck of the aubergines on.
Heat some of the butter or oil in a pan and fry the aubergine until browned, then lift out and set aside.
Prepare the Stuffing
Heat the butter in the same pan, add the onions and fry them until brown.
Add the minced meat, season with the cumin, all spice, saltClick to find more about salt and pepper and then add the pine nuts.
Slice open the aubergines and fill them with the meat and onionClick to find more about onion mixture.
Place them in an ovenproof pot or dish.
Heat water in a separate pot and add the tomatoClick to find more about tomato paste.
Let it boil and carefully pout it over the stuffed aubergines.
Season with saltClick to find more about salt and both peppers.
Top each aubergine with a slice of tomatoClick to find more about tomato, then place in a preheated oven until for 25 mins. or cook on a low heat until aubergine is just tender but not soft.
