Sheik El Mahshi/ Lebanese Stuffed Eggplants/Full of Mediterranean flavors/ Hadia's Lebanese Cuisine

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey reduces fat while maintaining flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in cost and still provide crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is budget-friendly.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa offers more protein, while bulgur is economical.

Partially peel the stem and partially peel the eggplants to create a striped effect.

Sprinkle salt on the eggplants and set aside for 20 minutes.

Pour 3 tablespoons of oil or ghee in a skillet over medium heat and fry the pine nuts until golden, then remove with a slotted spoon.

Add chopped onion to the same skillet and sauté until translucent.

Add minced meat to the skillet, breaking it apart with a wooden spoon, and season with salt, black pepper, and cinnamon powder.

Add the toasted pine nuts to the meat mixture and let it cool down.

Heat oil or ghee in a large skillet and fry the eggplants on both sides until golden, flipping to prevent burning.

Remove the eggplants and drain on paper towels.

Using a sharp knife, vertically slit the center of each eggplant deep enough to add the stuffing.

Stuff each eggplant with one tablespoon of the cooked minced meat mixture.

Transfer the stuffed eggplants onto a baking tray and top each with a tomato wedge.

Mix together tomato paste and water, then pour it gently over the eggplants.

Bake in a preheated oven at 350°F for about 35 to 40 minutes.

Cooking Techniques

Equipment Needed

Spice Level: