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Stuffed Eggplants(Sheikh al-Mahshi)




Source of Recipe


The Toronto Star


List of Ingredients




8 eggplants (each about 6 inches long,

3 inches in diameter)

Oil for frying

1 lb (450 g) ground lamb

2 onions, finely chopped

1 cup finely chopped parsley

1/4 cup pine nuts

4 cloves garlic, crushed

1-1/2 tsp salt

1 tsp pepper

1/2 tsp each: ground allspice, ground cumin

2 cups tomato juice

Recipe



Stem and core eggplants, leaving 1/8 to 1/4 inch flesh with the peel. (Set aside pulp for other uses.)

Fill large, wide pan on medium heat 2 inches deep with oil. Fry eggplant shells 6 minutes, gently turning once. Remove to plate lined with paper towel.

Discard all but 1/4 cup oil from pan. Add lamb, onions, parsley, nuts, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, allspice and cumin. Cook over medium heat 10 minutes.

Stuff into eggplants. Arrange tightly in 9-by-13-inch casserole dish.

In small bowl, stir together tomato juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour over eggplants. Cover and bake in preheated 350F oven 40 minutes..

Makes 8 servings.