SHEIKH EL MEHSHE

Sheikh El Mehshe is a tradional Middle Eastern dish made of mini aubergines hollowed out and stuffed with spiced meat mixture, then simmered in a tangy tomato sauce. It's hearty, aromatic and perfect served with rice or bread.

Sheikh El Mehshe (Stuffed Aubergine)

Yields: 20–25 stuffed mini aubergines

Ingredients

For the Stuffing:

• 550 g minced meat (lamb or beef)

• 1 small onion, finely chopped

• 40 g fresh parsley, chopped

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp ground cinnamon

• 1 tsp turmeric

• Juice of 1 lemon

• 3 tbsp tomato purée

• 20–25 mini aubergines

For the Sauce:

• 2 tbsp olive oil

• 2 tbsp salt

• Juice of 1 lemons

• 4 tbsp tomato purée

Instructions

Prepare the Aubergines:

Wash the aubergines, then carve out the centers carefully using a small knife or corer, creating space for stuffing.

In a large bowl, combine the minced meat, chopped onion, parsley, salt, pepper, cinnamon, turmeric, lemon juice, and tomato purée. Mix until well combined.

Stuff the Aubergines:

Fill each carved aubergine with the meat mixture, packing it gently but firmly.

Place the stuffed aubergines upright or layered flat (depending on your pot size) in a large pan.

In a separate bowl, mix the oil, salt, lemon juice, and tomato purée. Pour this sauce evenly over the aubergines in the pan.

Place a heatproof plate or smaller lid directly on top of the aubergines to help keep their shape. Cover the pot with its lid and cook over medium heat for about 1 hour, or until the aubergines are tender and the filling is fully cooked.

Serve hot with rice or flatbread