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

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.

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.

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Ingredients

Specialty Ingredients

Method

Prepare Ahead

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