Sheikh el Mahshi

Method

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1. Heat the oven to 220°C / 425°F. Halve the aubergines lengthways, score the cut faces in a diamond, rub with 4 tbsp oil and the salt, and roast cut-side down 25 minutes until slumped and browned.

   Mark done

2. Toast the pine nuts in 3 tbsp oil until gold and lift out. Fry the onions 8 minutes, add the lamb and cook 12 minutes until browned and dry.

   Mark done

3. Stir in the allspice, cinnamon and salt, then return the pine nuts.

   Mark done

4. Turn the aubergines cut-side up and press the middle of each down with a spoon to make a hollow, without tearing the skin.

   Mark done

5. Whisk the tomatoes, purée, molasses, water and salt and pour into a baking dish. Sit the aubergines in it.

   Mark done

6. Heap the filling into the hollows, pressing it down gently.

   Mark done

7. Lower the oven to 190°C / 375°F and bake 25 minutes, spooning sauce over twice, until the sauce has thickened around them. Rest 10 minutes.

   Mark done

Chef’s Tips

• Roast the aubergines first. Stuffing them raw gives you a watery dish.
• Cook the mince until the pan is dry.
• Rest before serving — it firms up and cuts cleanly.

Pairing Suggestions

• Plain rice
• Yogurt
• Flatbread

Storage & Reheating

Refrigerated for 3 days. Reheat covered at 180°C for 20 minutes. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.