Wasfetna

Sheikh el mahshi in tomato sauce

Small eggplants filled with chicken mince and pine nuts in a rich tomato sauce.

Sheikh el mahshi in tomato sauce — Chicken mince
Cooking time
1 hr 28 min
Hands-on time
53 min
Free time
35 min
Difficulty
Medium
Cuisine
Levantine
Contains
Nuts

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 chicken 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.
  • Food thermometer

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. Soften the onion in a little of the listed cooking fat. Add the ground chicken and seasonings; break it up and cook to 74°C. Stir in the pine nuts and cool until warm before filling.

    20 min
    You’ll know it’s ready when

    The thickest part reaches 74°C. Timing is a guide; continue cooking if needed.

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

    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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