Beef and Pine Nut–Stuffed Eggplants

Name: Beef and Pine Nut–Stuffed Eggplants (Shiekh el Mihshi (shaakh-ill-mih-shee))
Yield: 1 Dozen
Cuisine: Lebanese
Ingredients: Dibs ruman (pomegranate molasses), found at specialty markets or online.; (You can substitute ground lamb or ground chicken for the beef.); ¼ teaspoon coarsely ground black pepper; 1 teaspoon salt; 2 cups thinly sliced yellow onion (⅛ inch); ½ pound ground beef (80% lean); ⅛ teaspoon coarsely ground black pepper; ⅓ cup tomato paste; 4 teaspoons dibs ruman; ¼ teaspoon allspice; 2 tablespoons extra-virgin olive oil; 12 small eggplants (3 to 4 inches long); 1½ cups diced yellow onion (¼ inch); ¼ teaspoon ground cinnamon; 3 tablespoons toasted pine nuts; ½ teaspoon ground allspice; ¼ teaspoon cinnamon; 1 teaspoon salt and ¾ teaspoon salt, divided; 2½ cups boiling water; ½ cup peeled and diced tomato (¼ inch); 2 cups canola oil (for frying); 1 tablespoon extra-virgin olive oil; ¼ cup fresh pomegranate seeds (optional, when in season)

Shiekh el Mihshi (shaakh-ill-mih-shee)

Preparation info

1 Dozen

Difficulty
Medium

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

These tender baby eggplants are stuffed with minced beef and pine nuts sautéed in a rich tomato, onion, and pomegranate sauce. The buttery texture of the eggplant coupled with the discreetly sweet yet tart flavor of the pomegranate makes this a special dish.

Ingredients

Specialty Ingredients

Dibs ruman (pomegranate molasses), found at specialty markets or online.

Asia
Lebanon
Main course
Spicy
Mediterranean
Gluten-free

Method

Prepare Ahead

The cooked stuffed eggplants can be refrigerated for several days or frozen in their sauce in an airtight container up to 2 months. Reheat and serve as directed.