Lebanese Stuffed Eggplant (and Other Veg | Sheikh el Mahshi)
Sheikh el Mahshi is a Lebanese stuffed eggplant (and other vegetables) dish made with hearty minced beef, onion, and nut-based stuffing then baked in a simple tomato sauce! It's gluten-free, dairy-free, can be made vegetarian/vegan, and is perfect for impressing at dinner parties!
Wash all the vegetables well. Then prepare them according to what you're using.
Eggplant: begin by peeling the eggplant. Then make a slit down one side of the eggplant (this creates a pocket to stuff) using a sharp knife. Then, either fry or bake the eggplant until tender.To fry the eggplant, add a few inches of oil to a large frying pan and heat until a toothpick inserted into the oil immediately begins to sizzle. Then, add the eggplants and cook for 8-12 minutes, flipping halfway. The time will vary based on the size of the eggplants. You want to do so until the color is golden but not too dark (they should be about half cooked). Then, transfer to paper towels to drain before continuing.To bake the eggplant, place them on a large baking tray, drizzle with oil, and then bake at 400ºF/200ºC for 15-20 minutes, or until the eggplants are tender but not well cooked yet (cook to about 80%).Once cooked, use a fork or spoon to gently fluff up the eggplants’ inside to make them easier to stuff. You could optionally add the flesh directly into the stuffing mixture.
Potatoes: peel and then core the potatoes, leaving a 1/2-inch border around the entire potato (so they don't collapse when cooked). You can then fry or bake them.To fry, simply drop the cored and peeled potato into a pan with hot oil and fry until lightly golden on all sides.To bake the potatoes, place them on a large baking tray, drizzle with oil, and then bake at 400ºF/200ºC for 10-15 minutes, until the potatoes are at about 80% cooked.
Bell peppers and tomatoes: slice the tops off (but keep them as they’ll go back on the veggies after they're stuffed) and remove the seeds from inside. Keep the tomato flesh to one side, as it'll be used later. There's no need to pre-cook the peppers or tomatoes.
Step 2: Prepare the Minced Beef Nut Filling
Preheat the oven to 350ºF/180ºC.
Finely chop the onion and sauté it in a small skillet with a bit of oil (over medium heat) until translucent. This should only take a few minutes.For extra depth of flavor, you can cook the onions until they’re lightly caramelized.
Add the minced beef and continue to cook, stirring often and using your spoon to break up the ground beef until it's fully cooked and the liquid has cooked away.
Add the spices, mix, and cook for a further 2-3 minutes.
Meanwhile, in a separate skillet, lightly fry the nuts (or seeds) with a drizzle of oil until fragrant and toasty.
When both elements are cooked, combine them together and mix well.
Step 3: Stuff and Bake the Vegetables
Spoon the minced beef stuffing into each of your veggies and then transfer them to a large, deep oven pan, packing them in tightly to make the most of all the space. Place the tops back on each vegetable.
In a small bowl, combine the tomato juice, paste, leftover tomato flesh, and vegetable stock. Then pour this over the baking dish with the stuffed veggies.
Transfer the baking dish (carefully) to the oven at bake at 350ºF/180ºC for about 40 minutes, or until the vegetables are tender. Then remove from the oven and enjoy!
How to Make Ahead and Store?
Make ahead: you can prepare the minced beef stuffing and tomato sauce a day in advance and store them separately in airtight containers in the refrigerator. You could also pre-cook the eggplant/potato a day in advance and even pre-core the peppers/tomatoes. That way, they're quick and easy to assemble and bake when needed.Store: store any leftovers in an airtight container in the fridge for 3-4 days. These stuffed beggies taste even better on day two, so I highly recommend saving some for leftovers!Reheat: use either an oven (for large amounts) or microwave to gently reheat the stuffed veggies until piping hot!
Notes
Can I omit the nuts in the stuffing? Yes, you could use just the beef and onion mixture and optionally garnish this recipe with lightly toasted pine nuts.
What if I can't find small eggplant? You could slice the larger eggplant in half and stuff the top. OR slice each eggplant into three sections and core the middle from each to stuff. I've also seen methods where people make them like eggplant roll-ups, using thin slices of large eggplant to wrap around the mince-nut filling. Make sure to still fry/bake (for around 15 minutes) the slices before rolling them.
Do I have to peel the eggplant? Not necessarily, though I prefer the texture when it is fully peeled. You can also semi-peel it, leaving strips of peel behind for color.
Can I use a yogurt sauce? Absolutely! Feel free to substitute the tomato sauce with a yogurt one (combining yogurt, garlic, dried mint, vegetable broth, and a little cornstarch to help it thicken). I haven't tried this version at home, though, so I can’t recommend exact quantities.
For an even silkier mouthfeel: drizzle the meat-stuffed vegetables with a generous glug of extra-virgin olive oil before baking. Not only does olive oil actually increase the healthfulness of cooked tomatoes, but it will create the most amazing silky tomato sauce.
Use one or more veggies: at its simplest, you can make this recipe with just one vegetable (usually eggplant). So, use as many as you'd prefer.
To core vegetables quickly: depending on the vegetables you use, it can be a great idea to invest in a vegetable corer. They don't cost much and allow you to get the job done in no time at all!
Check the blog post for optional add-ins and serving recommendations!