Sheikh el Mahshi
Stuffed Eggplant
Sheikh el Mahshi is a beloved Palestinian dish featuring small eggplants hollowed out and stuffed with a flavorful mixture of spiced ground meat and rice, then baked in a rich tomato sauce. It's a comforting and hearty meal, often served as a main course.
🧂 Ingredients
- 12 medium Small eggplants
- 500 g Ground lamb or beef
- 1 cup Rice (Egyptian or Calrose)(uncooked, soaked for 10 minutes and drained)
- 1 medium Onion(finely chopped)
- 1.5 tsp Allspice
- 0.5 tsp Cardamom powder
- 2 tbsp Vegetable oil(for stuffing)
- 1 tsp Salt(plus more to taste)
- 0.5 tsp Black pepper
- 4 medium Tomatoes(cubed)
- 2 tbsp Tomato paste
- 3 cups Water(for the sauce)
- 2 tbsp Olive oil(for the sauce)
👨🍳 Instructions
- 1
Prepare the eggplants: Wash the eggplants and trim off the stems. Using a corer or a small knife, carefully hollow out the insides to create a cavity for the stuffing, being careful not to pierce the bottom. Set aside.
- 2
Prepare the stuffing: In a bowl, combine the ground meat, soaked and drained rice, chopped onion, allspice, cardamom powder, 2 tablespoons of vegetable oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- 3
Stuff the eggplants: Gently fill each hollowed-out eggplant with the meat and rice mixture. Do not overfill, as the rice will expand during cooking. Fill each eggplant about three-quarters full.
- 4
Prepare the tomato sauce: In a separate bowl, whisk together the cubed tomatoes, tomato paste, 2 tablespoons of olive oil, and 3 cups of water. Season with a pinch of salt and allspice.
- 5
Assemble the dish: Place the stuffed eggplants snugly in a large pot or Dutch oven. Pour the prepared tomato sauce over and around the eggplants, ensuring they are about three-quarters submerged.
- 6
Cook the Sheikh el Mahshi: Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for about 1 hour and 30 minutes, or until the eggplants are tender and the rice is fully cooked. You can test for doneness by piercing an eggplant with a fork.
- 7
Serve: Carefully remove the stuffed eggplants from the pot and serve hot, spooning some of the tomato sauce over each serving. It is traditionally served with white rice or vermicelli rice.
💡 Pro Tips
- ✓For a richer flavor, you can brown the ground meat before mixing it with the rice and spices.
- ✓If the eggplants are too large, you can cut them in half lengthwise after stuffing.
- ✓Adjust the amount of allspice and cardamom to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of toasted pine nuts to the stuffing for added texture and flavor.
- For a vegetarian version, omit the meat and use a filling of rice, herbs, and finely chopped vegetables like zucchini or bell peppers.