SHEIKH AL MAHSHI (STUFFED EGGPLANT)
Ingredients:
12 small eggplant (stripe peeled and stokes removed)
¼ cup ghee
Filling:
500g minced meat
2 tablespoon oil
1 large onion (chopped)
2teaspoons minced garlic
½ teaspoons cinnamon
1 teaspoon allspice
½ teaspoon nutmeg
Salt and pepper
To Finish:
½ cup tomato puree
2 cups stock
Preparation:
1- Fry the eggplant in hot ghee until golden. Then drain on absorbing paper.
2- Fry meat, onion and garlic. Stir often until juices evaporate.
3- Add spices and seasoning, cool slightly then add pine nuts and mix.
4- Slit each eggplant length wise, stuff it with the filling. Arrange in a Pyrex.
5- Mix tomato puree, stock and seasoning then pour the mixture over the eggplant.
6- Bake in a medium hot oven for 30 min.
7- Serve with cooked rice and salad or yogurt on the side.
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