The Sheik of Stuffed Vegetables

Stuffing vegetables is a Persian tradition that was adopted by the Ottomans and swept across their far-reaching empire. Today, you can find every plant being stuffed in a host of countries and in countless wonderful versions, from vine leaves to courgettes (zucchini), tomatoes to quince. In Lebanon, meat-stuffed aubergines scattered with pine nuts have been named Sheik of them all, and for years have been one of my favourite things to cook. Traditionally the aubergines are fried first, but