Sheikh Al Mahshi — Stuffed Eggplant
Roasted eggplant halves stuffed with spiced ground lamb, tomato, and pine nuts — a Syrian classic that's faster than the name suggests. Tender, smoky, and deeply savory.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 2 whole eggplant, medium
- ½ lb ground lamb
- 2 tbsp tomato paste
- ¼ cup pine nuts
- ½ medium onion, yellow, minced
- ¼ tsp cinnamon
Instructions
- 1
Halve eggplants lengthwise and score the flesh in a crosshatch pattern. Brush all over with olive oil and season with salt and pepper.
- 2
Place eggplants cut-side down on a sheet pan and roast at 425°F for 12 minutes, until just tender.
- 3
While eggplant roasts, brown ground lamb in a skillet over medium-high heat, breaking it up with a spoon, about 5 minutes.
- 4
Add minced onion and cook 2 minutes. Stir in tomato paste, cinnamon, salt, and pepper until fragrant, about 1 minute.
- 5
Remove eggplants from oven, flip cut-side up, and scoop a shallow well in each half. Divide lamb filling between them.
- 6
Top each eggplant with pine nuts and return to oven for 3 minutes until heated through. Serve hot.
Tools you’ll need
- sheet pan
- 12-inch skillet
- oven
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