Best 4 Sheikh Al Mihshi Stuffed Eggplant Aubergine Recipes

SHEIKH AL MIHSHI (STUFFED EGGPLANT (AUBERGINE) )

Steps:

• Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
• Heat oil in a pan and brown the eggplants lightly on all sides.
• Remove to a plate.
• Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
• Add the pinenuts, spices, parsley and salt and pepper.
• Remove from heat.
• Cut a deep slit along one side of the eggplant and fill with meat mixture.
• Arrange in a baking dish and pour tomato puree on top.
• Season with salt and pepper and bake in a moderately hot oven for 30 minutes, adding water to dish during cooking if necessary and basting the eggplants occasionally.

MUSHROOM STUFFED EGGPLANT (AUBERGINE)

Steps:

• Preheat oven to 375°F.
• Halve the eggplant lengthwise. With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
• Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
• While eggplant shells are in oven, finely chop the eggplant pulp.
• In a pan, over medium heat, melt butter. Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms. Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
• Stir in parmesan cheese and HALF of the breadcrumbs.
• Turn oven down to 350°F Remove eggplant shells.
• Spoon mixture into eggplant shells.
• Mix remaining half of breadcrumbs with melted butter. Sprinkle over filled eggplant.
• Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.

EGGPLANT (AUBERGINE) FIT FOR A SHEIK (SHEIK AL MIHSHEE)

Steps:

• Lay out slices of eggplant on a large platter, and sprinkle with salt.
• Let sit for approx 1/2 an hour.
• Drain off water.
• Brown meat and onions.
• Add garlic, cook and stir for another minute, then drain.
• Combine tomatoes with remaining seasonings.
• Butter a casserole.
• Layer half beef mixture, eggplant, tomatoes.
• Repeat.
• Cover.
• Bake in an 450°F oven for 1 hour.

STUFFED EGGPLANT (AUBERGINE)

Steps:

• Cut eggplant in half length-wise.
• Carefully scoop out flesh leaving ½-inch on bottom and sides.
• Chop up flesh and place into a colander in sink; toss with ¼ C salt.
• Top with a heavy bowl or pot and let stand for 30 minutes.
• After ½ hour, rinse the chopped eggplant thoroughly with cold water; drain well.
• Heat large skillet or pot; add oil.
• Over medium heat, saute turnip, onion, and shallot for 5 minutes, stirring often.
• Add peppers, eggplant, zucchini, and mushrooms.
• Cook 5-10 minutes over medium heat.
• Drain mixture.
• Add bread crumbs and cheesel mix thoroughly.
• Fill each eggplant half with mixture.
• OPTIONAL: Top with additional grated cheese.
• Bake at 350° for 25 minutes.