Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style with Indian Flavour) | How to make Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style with Indian Flavour)

By Bethica Das  |  5th Apr 2018  |  
5 from 2 reviews Rate It!
  • Sheikh Al Mahshi  (Stuffed Eggplants - Lebanese Style with Indian Flavour), How to make Sheikh Al Mahshi  (Stuffed Eggplants - Lebanese Style with Indian Flavour)
Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style with Indian Flavour)by Bethica Das
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    5

    People

3

2

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

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.

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

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

  • 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
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 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

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

  1. Heat 2 tbsp. olive oil & saute garlic, green chilies & onions till light brown.
  2. 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.
  3. Add the coriander leaves. Mix well & keep aside to cool.
  4. Peel the eggplants in strips lengthwise. Make a slit in each one.
  5. Deep fry them till it is almost cooked. Drain and keep aside to cool.
  6. Stuff each eggplant with the prepared mince & transfer them to a baking dish. Pour the tomato puree on top of the eggplants.
  7. Bake for 12-15 minutes at 180 degree C.
  8. The end product....
  9. Serve with Roz Abiad (White Rice).
  10. OR Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers).

Reviews for Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style with Indian Flavour) (2)

Hema Mallik5 months ago

Yummilicious.
Reply

Manjary Ankul Baria6 months ago

Awesome loved it.... Loving ur recipes
Reply

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