Sheikh el Mahshi is a comforting Middle Eastern dish made of roasted eggplants stuffed with spiced ground meat and onions, then baked in a rich tomato sauce and served over fluffy white rice. I love how it combines tender vegetables, fragrant spices, and a hearty filling all in one dish.

Why You’ll Love This Recipe

I like this dish because it feels both rustic and elegant. The eggplants turn beautifully soft while holding their shape, the filling is flavorful with warm spices, and the tomato sauce ties everything together. I also appreciate that I can bake the eggplants instead of frying them, which makes preparation lighter without losing flavor. This recipe reminds me of summer family dinners, yet it’s special enough for guests at any dinner table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For roasting the eggplant:

• 6–8 Italian eggplants

• 2 tablespoons olive oil

• ¼ teaspoon sea salt

For the stuffing:

• 2 tablespoons olive oil or neutral oil

• 1 medium sweet onion, diced

• ½ pound ground beef, lamb, or a mix of both

• Pinch of ground cinnamon, nutmeg, and pepper

• ½ teaspoon allspice

• ½ teaspoon sea salt

• ¼ cup pine nuts (optional)

For the casserole:

• 1 cup meat broth

• 1–2 tablespoons tomato paste

• ¼ teaspoon salt (adjust to taste)

• ¼ teaspoon allspice

• 1–2 diced tomatoes

Directions

1. Preheat oven to 400°F and lightly grease a baking sheet. Slice each eggplant lengthwise from the top, keeping the stem intact.

2. Arrange eggplants on the sheet, brush with olive oil, sprinkle with sea salt, and bake uncovered for 20–30 minutes until softened. Set aside.

3. In a saucepan, heat oil over medium-high. Add onion and sauté until caramelized. Stir in ground meat, breaking it up with a spatula, and season with cinnamon, allspice, nutmeg, salt, and pepper. Cook 8–10 minutes until browned. Mix in pine nuts if using.

4. Reduce oven to 350°F. Once eggplants are cool enough to handle, gently hollow out a pocket in each and stuff with 2–3 tablespoons of the meat mixture.

5. Place stuffed eggplants in a casserole dish. In a cup, mix warm broth, tomato paste, salt, and allspice. Pour sauce around and over the eggplants. Add diced tomatoes if desired.

6. Cover with foil and bake for 30 minutes. Serve hot over white or vermicelli rice.

Servings and Timing

This recipe serves about 4–6 people. Preparation takes around 30 minutes, cooking about 60 minutes, making the total time roughly 1 hour and 30 minutes.

Variations

• I sometimes add sliced green bell peppers on top for extra flavor.

• Fresh tomato juice works beautifully instead of tomato paste.

• I like adding minced fresh tomatoes for texture.

• If I want a lighter flavor, I replace tomato sauce with broth alone.

• For a vegetarian version, I substitute mushrooms for the meat.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for 3–4 days. To reheat, I warm them gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce thickens too much.

FAQs

Can I make this dish vegetarian?

Yes, I like replacing the meat with finely chopped mushrooms sautéed with onions and spices for a rich, hearty filling.

What kind of eggplants work best?

I prefer Italian eggplants, but small rounded ones from Middle Eastern or South Asian stores also work well.

Can I use other vegetables instead of eggplants?

Absolutely. I sometimes use zucchini or squash, which absorb the flavors beautifully.

Do I need to fry the eggplants first?

Traditionally they are fried, but I prefer baking them—it’s easier, healthier, and just as tasty.

What should I serve with Sheikh el Mahshi?

I always serve it over plain or vermicelli rice, but it also pairs well with a simple salad or yogurt on the side.

Conclusion

Sheikh el Mahshi is one of those recipes that feels like home to me. The tender roasted eggplants, spiced meat filling, and comforting tomato sauce come together in a dish that’s both simple and special. Whether I serve it at a family meal or for guests, it never fails to impress.

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