Beef and Pine Nut–Stuffed Eggplants

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

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Preparation info

  • 1 Dozen

    • Difficulty

      Medium

Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

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.