sheikh el mahshi

Sheikh el Mahshi- Stuffed Eggplant

This post may contain affiliate links.

Sheikh el Mahshi- Roasted Lebanese stuffed eggplant with spiced ground beef and onion mixture, topped with toasted pine nuts. These mini stuffed eggplants are then baked in a rich tomato sauce.

sheikh el mahshi

What is Sheikh el Mahshi?

Sheikh translates to “the head of a tribe” and Mahshi translates to “stuffed” in Arabic. This Lebanese stuffed eggplant recipe is considered the star of all stuffed dishes. I can understand why! It’s one of the best ways to enjoy eggplants !

Ingredients to Make Sheikh el Mahshi:

My full recipe card is at the bottom of this post. 

  • Eggplants: I like to use small eggplants for this recipe as they cook better. They are also softer and more tender compared to globe eggplants. Small Italian eggplants are perfect for this recipe. 
  • Ground beef: Lean ground beef (85%) is perfect for stuffed eggplants. Some use ground lamb beef or a combination of both.
  • Onion: Diced yellow onions or white onions would work in this recipe.
  • Middle Eastern spices: such as all spice, cinnamon, and black pepper.
  • Salt
  • Olive oil
  • Fresh tomatoes: or alternatively a 15 oz can of diced tomatoes.
  • Tomato paste: thinned with water.
  • Pine nuts: optional.
stuffed eggplants

How to Make Sheikh al Mahshi:

Prepare Eggplants for Roasting:

Traditionally, the eggplant is deep fried to make sheikh el mahshi. I prefer roasting it.

  • Preheat the oven to 400°F and grease a baking sheet with cooking spay.
  • Leaving the stem of the eggplants intact, and starting at the top, cut a stripe down to the bottom, leaving half an inch space at the top and bottom.
  • Arrange striped eggplants on baking sheet and brush with olive oil, until every eggplant is well coated and sprinkle with salt.
  • Bake for 25 minutes, or until eggplants are soft.
roasted eggplants for mahshi

Prepare the Mahshi Stuffing:

  • In a non stick skillet over medium heat, heat olive oil and add diced onions and salt. Cook for for 8-10 minutes, or until wilted but not browned.
  • Add ground beef and spices and mix well with onions, stirring frequently to break the beef into small pieces, cook for 10- 15 minutes or until beef is fully cooked through. set aside.
mahshi stuffing

Prepare the Pine Nuts- If using: 

  • In a small pan, over medium low heat, heat olive oil, add the pine nuts and cook for 5- 7 minutes or until golden, stirring frequently to prevent them from getting burned- set aside.

Stuff the Eggplants with the Stuffing Mixture:

  • Preheat the oven to 350 F and lightly grease a 9 x 13 baking dish.
  • Once the eggplants are safe to handle, using your hands hollow a pocket in each eggplant, starting from the slit.
  • Fill each eggplant with 3 to 4 tablespoons of the meat filling.
  • Arrange on baking sheet and sprinkle with roasted pine nuts and diced tomatoes.
  • In a measuring cup, thin tomato sauce with 1.5-2 cups of water and pour all over and around the stuffed eggplants.
  • Bake for 40 minutes, until the eggplants are fork tender.
  • Serve over Lebanese Rice and enjoy!
sheikh el mahshi
sheikh el mahshi

What to serve with Sheikh el Mahshi:

 This Lebanese mahshi dish is a delicious complete meal on its own, but is best enjoyed with Lebanese rice.

Here are a few other Lebanese inspired eggplant recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@thesaltandsweetkitchen_) on Instagram, I love seeing your photos!

Yield: 4

Sheikh el Mahshi- Lebanese Stuffed Eggplant

sheikh el mahshi
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

For Roasting Eggplants

  • 6-8 small eggplants
  • 2 tablespoons olive oil
  • Pinch of salt

For the Stuffing:

  • 1 lb lean ground beef (85%)
  • 1 teaspoon ground all spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 medium onion- diced
  • 1 medium tomato- diced
  • 3 tablespoons tomato sauce
  • 1.5- 2 cups water

For Pine nuts:

  • 1/4 cup pine nuts
  • 3 tablespoon olive oil

Instructions


    Prepare Eggplants for Roasting:

  1. Preheat the oven to 400°F and grease a baking sheet with cooking spay.
  2. Leaving the stem of the eggplants intact, and starting at the top, cut a stripe down to the bottom, leaving half an inch space at the top and bottom.
  3. Arrange striped eggplants on baking sheet and brush with olive oil, until every eggplant is well coated and sprinkle with salt.
  4. Bake for 25 minutes, or until eggplants are soft.

Prepare the Mahshi Stuffing:

  1. In a non stick skillet over medium heat, heat olive oil and add diced onions and salt. Cook for for 8-10 minutes, or until wilted but not browned.
  2. Add ground beef and spices and mix well with onions, stirring frequently to break the beef into small pieces, cook for 10- 15 minutes or until beef is fully cooked through. set aside.

Prepare the Pine Nuts- If using: 

  • In a small pan, over medium low heat, heat olive oil, add the pine nuts and cook for 5- 7 minutes or until golden, stirring frequently to prevent them from getting burned- set aside.

Stuff the Eggplants with the Stuffing Mixture:

  • Preheat the oven to 350 F and lightly grease a 9 x 13 baking dish.
  • Once the eggplants are safe to handle, using your hands hollow a pocket in each eggplant, starting from the slit.
  • Fill each eggplant with 3 to 4 tablespoons of the meat filling.
  • Arrange on baking sheet and sprinkle with roasted pine nuts and diced tomatoes.
  • In a measuring cup, thin tomato sauce with 1.5-2 cups of water and pour all over and around the stuffed eggplants.
  • Bake for 40 minutes, until the eggplants are fork tender.
  • Serve over Lebanese Rice and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 327Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 67mgSodium: 287mgCarbohydrates: 54gFiber: 16gSugar: 20gProtein: 28g

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Comments (4)

  • Hi Mary,
    I’m so glad you tried and loved my Sheikh El Mahshi recipe! And thank you for taking the time to write a review! xx

  • I wanted to make this recipe as soon as I saw it! We made it last night and it was incredibly delicious and so much easier than I anticipated. Thank you for sharing your recipes ?

    Marry xx

Leave a Reply

Your email address will not be published. Required fields are marked *


Copyright © 2020 The Salt and Sweet Kitchen.
All rights reserved.

Skip to Recipe