Wasfetna

Sheikh el mahshi in tomato sauce

Small eggplants stuffed with meat and pine nuts, cooked in a rich tomato sauce — stuffed “sheikhs” without rice.

Sheikh Al-Mahshi
Cooking time
1 hr 20 min
Hands-on time
43 min
Free time
35 min
Difficulty
Medium
Cuisine
Levantine
Calories
660
Contains
Nuts

It was called "Sheikh al-Mahshi" because its filling is pure meat without rice—a filling for the elite in a time when meat was scarce. Melted eggplant, red sauce, and meat with pine nuts: a dish fit for a feast, prepared with half the effort of a regular stuffed vegetable dish.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Time managementPrepare the chopping and spices first, and start with the ingredient that takes the longest to cook so that all the ingredients are cooked together.

Ingredients

5people

Amounts follow the number of people

For the eggplant

For the filling

For the sauce

When increasing the portions, use a wider pot, and gradually add the liquid and spices according to taste.

Shopping list

Equipment

  • Deep pot for frying — The aubergines are fried whole in plenty of oil, turning as they go.
  • Frying pan — The meat filling with onion and pine nuts is made in it.
  • Baking dish or wide pot — The stuffed aubergines sit in it with the sauce around them, not over them.

Method

  1. Fry the whole eggplants in plenty of oil, turning them.

    10 min
    You’ll know it’s ready when

    It has softened and its skin is dark and shiny.

    Tip: It can be brushed with oil and baked in the oven at 200° for a lighter result.

  2. Fry the onions until they soften, add the meat and spices and stir until browned, then add the pine nuts.

    10 min
    You’ll know it’s ready when

    The meat is crumbly and browned, with no liquids.

    Tip: Work in batches and maintain a consistent temperature for even browning.

  3. Cut each eggplant lengthwise on one side and open it up like a pocket, then stuff it with meat.

    10 min
    You’ll know it’s ready when

    Even, well-sealed pieces with no filling leaking out.

    Tip: Cut the pieces to the same size so they all cook at the same time.

  4. Arrange the stuffed eggplants in a tray or pot, and pour the sauce around them.

    8 min
    You’ll know it’s ready when

    The aubergines are arranged and the sauce is around them, not over them.

    Tip: Check the doneness cue before moving on to the next step, rather than relying on the time alone.

  5. Cook in a 190° oven or on low heat.

    35 minYou can walk away
    You’ll know it’s ready when

    The sauce has thickened and the eggplant is spoon-soft.

    Tip: After boiling, reduce the heat and monitor the liquid level to prevent it from drying out.

  6. Serve it hot with vermicelli rice.

    5 min
    You’ll know it’s ready when

    The dish is neat and ready to serve straight away.

    Tip: Add the finishing touches at the time of serving to preserve the color and texture.

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