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Aubergines farcies, sauce tomate (Sheikh el Mahshi)

Name: Aubergines farcies, sauce tomate (Sheikh el Mahshi)
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: LB
Ingredients: 6 (about 1.2 kg) small-medium eggplants; 2 tsp fine salt (for the eggplants); 250 ml sunflower or vegetable oil (for frying); 500 g minced lamb or beef (not too lean); 1 large (180 g) onion, finely chopped; 2 tbsp butter or ghee; 50 g pine nuts; 1 tsp ground cinnamon; 1/2 tsp ground allspice; 1/2 tsp black pepper; 1 tsp salt (for the filling); 2 tbsp olive oil (for the sauce); 6 cloves garlic, minced; 800 g (1 large can) crushed tomatoes; 500 ml water or light chicken stock; 1 tsp salt (for the sauce); 1/2 tsp sugar; 1 cinnamon stick; 15 g fresh parsley, chopped (to serve)

35m

Prépa

55m

Cuisson

Portions

Moyen

Difficulté

Aubergines frites puis farcies de viande hachée épicée et de pignons, mijotées dans une sauce tomate à l'ail.

#lebanese#eggplant#stuffed#tomato-sauce#comfort-food#minced-meat

Portions

6portions

Ingrédients

Nutrition

calories420

protein20g

carbs20g

fat29g

fiber6g

Par portion

Étapes

Salt the eggplants

Trim the stems and halve the eggplants lengthwise. Sprinkle the cut sides with the salt and leave them for 20 minutes; this draws out excess moisture and any bitterness. Pat completely dry with paper towels before cooking.

6 eggplants
2 tsp salt

✅ C'est prêt quand : small beads of moisture appear on the surface and the eggplant feels drier and firmer when patted

⏱20:00

Fry until tender

Heat the oil in a wide frying pan over medium heat. Fry the eggplant halves cut side down for 6–8 minutes until deeply golden, then turn briefly to colour the skin side. The flesh should be fully soft, not just browned on top. Drain on paper towels.

250 ml oil
6 eggplants (from step 1)

✅ C'est prêt quand : a knife tip slides into the flesh with no resistance and the cut surface is deep golden brown

⏱8:00

Hollow the centres

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Make the filling

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Stuff the eggplants

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Build the tomato sauce

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Simmer together

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Salt the eggplants

6 eggplants
2 tsp salt

✅ C'est prêt quand : small beads of moisture appear on the surface and the eggplant feels drier and firmer when patted

⏱20:00

Fry until tender

250 ml oil
6 eggplants (from step 1)

✅ C'est prêt quand : a knife tip slides into the flesh with no resistance and the cut surface is deep golden brown

⏱8:00

Hollow the centres

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Make the filling

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Stuff the eggplants

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Build the tomato sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Simmer together

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History & Culture

The Story Behind the Dish

📍 Lebanon, part of the broader Levant📅 Long-standing home cooking tradition🍆 LB

Sheikh el Mahshi belongs to the large mahshi family of stuffed vegetables found across Lebanon and the Levant, where everything from courgettes to vine leaves gets filled with rice or meat. The eggplant version is one of the most prized, often reserved for Sundays or guests because of the extra care it takes: frying the shells, building a fragrant filling, and letting it all simmer slowly in tomato sauce.

Its name, often translated as "the stuffed sheikh," hints at the affectionate pride cooks take in it; a dish rich and satisfying enough to deserve a title of honour at the table.

⭐ Why It's Famous

It turns a humble vegetable into something generous and layered, with soft eggplant, warmly spiced meat, crunchy pine nuts and a garlicky tomato sauce all in one spoonful.

💡 Fun Fact

Many Lebanese families keep two versions in rotation: this meat-filled one for special meals, and a simpler rice-and-tomato filling for everyday vegetarian nights.

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