Aleppo-style Stuffed Eggplant (Sheikh al-Mahshi)
Sheikh al-Mahshi is a traditional dish from Aleppo, Syria, featuring stuffed eggplants cooked in a savory tomato sauce. This recipe is a delicious representation of Syrian cuisine and is perfect for a comforting family meal.
Ingredients
- 4 small eggplants
- 1 cup rice
- 1 lb ground beef
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 cup chopped parsley
- 1/4 cup pine nuts
- 2 cups tomato sauce
- 2 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the eggplants and carefully scoop out the flesh, leaving the shells intact. Chop the eggplant flesh and set aside.
- In a large bowl, mix the rice, ground beef, chopped onion, diced tomatoes, minced garlic, allspice, cinnamon, parsley, and pine nuts. Season with salt and pepper.
- Stuff the eggplant shells with the rice and beef mixture.
- In a deep skillet, combine the tomato sauce, vegetable broth, and the chopped eggplant flesh. Season with salt and pepper. Place the stuffed eggplants in the skillet.
- Cover the skillet and simmer over low heat for 45-50 minutes, or until the eggplants are tender and the filling is cooked through.
- Serve the Sheikh al-Mahshi hot, with a side of rice or bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Deep skillet Sharp knife Cutting board Large bowl
Tools
Oven Stove
Serving suggestions
Serve Sheikh al-Mahshi with a side of yogurt and a fresh salad for a complete meal.
Tips & tricks
To make a vegetarian version, simply replace the ground beef with an extra cup of rice and add more vegetables to the stuffing mixture.
Cost
$15