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Wednesday, 4 April 2018

Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style with Indian Flavour)


           All the eggplant lovers out there, do try this absolutely yummy Lebanese style Stuffed Eggplant. It is a must try recipe and am sure it will be very much appreciated. It is an exotic dish where slit eggplants are deep fried, stuffed with cooked mutton keema and then baked to perfection. 

           It is quite easy to prepare and this delicacy can be relished with Roz Abiad (white rice) or Roz Abiad Bil Bazela (white rice cooked with green peas) for a sumptuous meal. So dish out this lebanese delicacy by following a step by step method with pictures to prepare it.








  • 200 gms. mutton mince, washed & drained
  • 1-2 tbsp. olive oil + oil to deep fry
  • 1 onion, chopped
  • 2-3 garlic cloves, chopped
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. garam masala powder
  • 2 tbsp. coriander leaves, chopped
  • 5-6 medium eggplants (or 10-12 small eggplants), washed & drained
  • 2-3 tbsp. tomato paste mixed with 1 cup water, pinch of salt & pepper








          Heat 2 tbsp. olive oil and saute the garlic, green chilies and onions till light brown. Add the drained mince and all the powdered spices.

          Cover and cook on a low flame till all the moisture is absorbed and it is cooked. Switch off the flame and add the coriander leaves. Mix well and keep aside to cool.

           Peel the eggplants in strips lengthwise. Make a slit in each one and deep fry them till it is almost cooked. Drain and keep aside to cool.

           Stuff each eggplant with the prepared mince and transfer them to a baking dish. Pour the tomato puree on top of the eggplants. 

           Bake for 12-15 minutes at 180 degree C. and serve with Roz Abiad (White Rice) or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers). It can also be relished with any Indian bread too, a la Indian style. 





                   Heat 2 tbsp. olive oil & saute garlic, green chilies & onions till light brown. 



                                Add the drained mince 




                      and all the powdered spices. Cover and cook on a low flame till all the
                      moisture is absorbed and it is cooked. 



                               Add the coriander leaves. Mix well & keep aside to cool.




                              Peel the eggplants in strips lengthwise. Make a slit in each one.




                         Deep fry them till it is almost cooked. Drain and keep aside to cool.



                     Stuff each eggplant with the prepared mince & transfer them to a baking
                     dish. Pour the tomato puree on top of the eggplants. 



                               Bake for 12-15 minutes at 180 degree C. 



                               The end product.




                                Serve with Roz Abiad (White Rice).




                             or  Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers).











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