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.

Aleppo-style Stuffed Eggplant (Sheikh al-Mahshi)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the eggplants and carefully scoop out the flesh, leaving the shells intact. Chop the eggplant flesh and set aside.
  3. 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.
  4. Stuff the eggplant shells with the rice and beef mixture.
  5. 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.
  6. Cover the skillet and simmer over low heat for 45-50 minutes, or until the eggplants are tender and the filling is cooked through.
  7. 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