Sheikh El Mehchi (Stuffed Eggplant)

Hi, I know I have not posted anything in a few days. But believe me, I have been cooking everyday. Now, the summer has started, and my children are coming to Lebanon to spend their vacations, so I am very busy with my children and my grandchildren. Also, I changed the theme of the blog, and I have been trying to choose pictures for the banner 🙂 It hasn’t been so easy.

About the recipe today, Sheikh El Mehchi, it is called so because the eggplants are stuffed without removing their tops, so it looks like the head of Sheikhs.

Ingredients:

• 1 kilo small eggplants
• 200 grams minced meat
• 1 medium onion, finely chopped
• 1 teaspoon salt+ 1 teaspoon salt
• 1/2 teaspoon seven spices+1/2 teaspoon seven spices
• handful of pine seeds
• 1 tablespoon canola oil
• 1 red tomato sliced
• 1 tablespoon tomato paste
• 2 cups frying oil

Preparation:

• Peel the eggplants without removing the heads
• Heat the frying oil, fry the eggplants until brown color. Place on kitchen towel to remove the excess oil
• Heat the canola oil and fry the chopped onions until transparent, add the pine seeds and fry for another 2 minutes, then add the meat and fry until well cooked. Season with salt and 1/2 teaspoon seven spices
• Preheat the oven to 180 C
• Slice open the eggplant in the middle and place a generous tablespoon of the meat stuffing inside it, press it down gently with the back of spoon
• Place the stuffed eggplants on a baking tray or dish, cover with the tomato slices
• Dissolve the tomato paste with 2 cups of water, season with remaining salt and spices and pour over the eggplants
• Bake in the oven for about 25 minutes

• Serve with cooked rice

ET VOILA… C’EST TOUT.