Sheikh Mehshi

Ingredienser

7-8 small eggplants

Hashwi:

1/5-1 pound meat

Whole yellow onion

Olive oil

Handful of pine nuts

7 spice- all spice- cinnamon- coriander-salt-pepper

2 tsp cinnamon 2 tsp all spice 1 tsp 7 1tbs salt

Sauce:

1 normal sized can of tomato sauce

2.5 cans of water

1-2 tbsp tomato paste

Salt+pepper

Instruktioner

Eggplant Prep

• Wash and peel eggplant, leaving thin strips of peel around it and cut the tips off, just peel the leaves off the tip

• Once washed, use a knife to make a medium sized slit down each eggplant, this will be for stuffing

• Generously salt the eggplant and inside of the slit and let it sit for an hour

• Use a paper towel and squeeze each eggplant to drain of excess water

• Fry the eggplant on medium-high heat and make sure all the sides are brown

• Set them aside on a paper towel once ready

Hashwi

• Fry the onions in olive oil until translucent

• Add the pine nuts until they start to brown and the edges of the onion in the pan are browning too

• Add the ground beef and spices— cook until the meat is not raw

Sauce

• Add all the ingredients and taste

Assembly

• Arrange the eggplant in a baking dish and stuff with 2-3 tbs of meat, making the slits deeper and longer if you need to fit more Hashwi

• If you have extra Hashwi add a couple spoons to the baking dish

• Use a ladle to gently pour the tomato sauce over each eggplant and around the edges making sure the meat stays in the eggplant—cover eggplant fully in the sauce

• Bake covered with foil at 400 for about 40 minutes. You’ll smell it.