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.; ¼ teaspoon ground cinnamon; 1 tablespoon extra-virgin olive oil; ½ cup peeled and diced tomato (¼ inch); ¼ teaspoon cinnamon; ½ teaspoon ground allspice; 4 teaspoons dibs ruman; 1 teaspoon salt and ¾ teaspoon salt, divided; ⅛ teaspoon coarsely ground black pepper; 2½ cups boiling water; ¼ teaspoon coarsely ground black pepper; 1 teaspoon salt; 1½ cups diced yellow onion (¼ inch); (You can substitute ground lamb or ground chicken for the beef.); ½ pound ground beef (80% lean); ¼ teaspoon allspice; ¼ cup fresh pomegranate seeds (optional, when in season); 3 tablespoons toasted pine nuts; 2 cups thinly sliced yellow onion (⅛ inch); 2 cups canola oil (for frying); 12 small eggplants (3 to 4 inches long); 2 tablespoons extra-virgin olive oil; ⅓ cup tomato paste

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
Gluten-free
Mediterranean
Spicy

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.