This is one of my favorite  Lebanese comfort foods. It’s savory and sweet spices will excite your tastebuds, plus it is low carb, healthy and very easy to make.  In my opinion this recipe from Julie Sageer is by far the best I have come across.  It is usually made with baby Indian eggplants. Since I could not find any baby eggplants in my local market I used what I could find. The dish was still delicious!

Sheikh El Mahshi

 2 medium eggplants, room temperature 

7 TBS  butter, unsalted 

2 teaspoons plus 1⁄4 teaspoon sea salt

1 large Vidalia onion, minced

1 pound ground lamb

1⁄2 teaspoon freshly ground black pepper

1 teaspoon ground allspice

1 teaspoon Sab’ah Baharat (Seven-Spice)**

1⁄3 cup pine nuts

1 small bunch fresh flat-leaf parsley leaves, finely chopped

5 vine-ripened tomatoes, finely diced

1⁄4 cup extra-virgin olive oil

 

Preheat the oven to 350°degrees 

Cut off the green stems and peel eggplants. Then, using a small-sharp knife, create a thin but deep vertical slit down the center of each eggplant (do not cut through the eggplant)  leaving 1⁄2 inch from the top and bottom. Set the eggplants aside.

Heat 4 tablespoons of the butter in a large sauté pan over high heat until the butter sizzles. Place the eggplants in the pan, season with 1⁄2 teaspoon of the salt and brown evenly until all sides are golden brown. Remove eggplants to a plate and set aside while the meat mixture is prepared.

In the same pan, melt 1 tablespoon of the butter over medium heat. Add the onion and sauté about 8 minutes.  Add the ground lamb, increase the heat to high, and cook, stirring continuously, until the meat is cooked through; continuously stirring the meat will decrease the amount of liquid it releases. Season with 1 teaspoon of the salt, the pepper, 1⁄2 teaspoon of the allspice, and 1⁄2 teaspoon of the seven spice. Stir until the seasonings are entirely incorporated.

Meanwhile, melt the remaining 2 tablespoons butter in a small sauté pan over medium-low heat. Add the pine nuts and the remaining 1⁄4 teaspoon salt. Toss the pine nuts until they toasted and turn golden brown. Transfer the pine nuts to the meat mixture and turn the heat off under both pans. Add 2 tablespoons of the parsley to the meat mixture and set it aside.

Drizzle the bottom of a medium casserole/pan with the olive oil. Spread half of the diced tomatoes on the bottom of the casserole. Using your fingers, split apart each eggplant to create an opening large enough to put the filling. Stuff 3 tablespoons of the filling into each eggplant and, using the back of your spoon, gently press the filling packing it in. Take the rest of the meat mixture and place  it so that it sits on top of each eggplant. You will have about 2 cups left of stuffing. Place the stuffed eggplants into the prepared casserole, packing them closely, then cover with the remaining diced tomatoes. Top the tomatoes with the remaining meat mixture and season with the remaining 1⁄2 teaspoon allspice and 1⁄2 teaspoon of seven spice. Sprinkle with the remaining chopped parsley.

Place the casserole/pan on the center rack of the preheated oven and bake for approximately 40 to 45 minutes , or until golden brown and bubbly. Remove from the oven, and set aside to cool for a couple minutes before serving.

 This can be served over basmati rice or with warm pita bread

** Sab’ah Baharat (Seven-Spice)

makes 1/2 cup

(preferably fresh ground spices if possible)

1 1/2 Tsp sea salt

1 TBS fresh ground black pepper

1 TBS ground Allspice

1 1/2 Tsp ground cinnamon

1 1/2 Tsp ground cardamom

1 1/2 Tsp ground cumin

1/2 Tsp ground cloves

1/2 Tsp ground nutmeg

Combine spices in a medium bowl and mix together well. Store in a glass container.