Levantine · Lunch, Dinner
Sheikh el mahshi (stuffed eggplant)
Eggplant halves stuffed with spiced beef and rice, baked in a light tomato sauce.
- Calories
- 417 kcal
- Protein
- 27 g
- Carbs
- 45 g
- Fat
- 14 g
- Prep
- 15 min
- Cook
- 35 min
Per serving, for one person.
Ingredients
- 200 g Aubergine
- 100 g Lean beef mince (5%)
- 30 g Basmati rice
- ¼ onion Onion
- 100 g Chopped tomatoes (tinned)
- 1 clove Garlic
- ½ tbsp Olive oil
- 1 tsp Baharat spice mix
- ¼ tsp Salt
Method
- Brush the hollowed eggplant with half the oil and roast at 200°C for 15 minutes until softened.
- Cook the onion and garlic in the remaining oil for 5 minutes, add the mince, rice and baharat, and brown for 6 minutes.
- Spoon the filling into the eggplant halves and place in a baking dish; pour the tomatoes around.
- Cover and bake at 190°C for 20 minutes until the rice is tender.
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