Ingredients

• 750 gms - aubergines, baby or oval
• 1 tbsp - butter or oil.
• For the Stuffing :
• 1 onion, chopped
• 1 tbsp - butter
• 200 gms - mince lamb
• 1 tsp - cumin
• 1 tsp - allspice
• Salt and pepper to taste
• 2 tbsp - pine nuts
• For the Sauce :
• 1.5 cups - hot water
• 75 gms - tomato paste
• 1.5 tsp - white pepper
• 1.5 tsp - black pepper
• To Garnish :
• 2 medium-sized tomatoes, sliced.

How to Make Sheik El Mehshi

• Preheat the oven to 200 C.
• Peel strips of skin of the aubergine.
• If preferred, leaving the neck of the aubergines on.
• Heat some of the butter or oil in a pan and fry the aubergine until browned, then lift out and set aside.
• Prepare the Stuffing
• Heat the butter in the same pan, add the onions and fry them until brown.
• Add the minced meat, season with the cumin, all spice, salt and pepper and then add the pine nuts.
• Slice open the aubergines and fill them with the meat and onion mixture.
• Place them in an ovenproof pot or dish.
• Heat water in a separate pot and add the tomato paste.
• Let it boil and carefully pour it over the stuffed aubergines.
• Season with salt and both peppers.
• Top each aubergine with a slice of tomato, then place in a pre-heated oven until for 25 mins. or cook on a low heat until aubergine is just tender but not soft.