Sheikh el Mahshi Betingan
Eggplants Stuffed with Ground Meat and Pine Nuts
- 1 1/4 lbs. Eggplant
- 1 Onion chopped
- 1 lb. Ground lamb
- 1/2 tsp. Allspice
- 1/4 Cup Pine nuts
- 2 Garlic cloves
- 1 lb. Tomatoes peeled and chopped
- 1 tsp. Sugar
- Salt and pepper
Peel eggplants, Cut into 3/4 inches slices. Sprinkle with salt and let drain for 1 hour.
Fry onions in oil till golden. Add ground meat, salt, pepper, allspice, and cook until meat changes color. Add toasted pine nuts.
Fry garlic in oil until it begins to change color. Add tomatoes, salt, pepper, sugar, and simmer for 15 minutes.
Rinse and dry eggplants. Fry briefly in very hot oil, turning once over, until lightly browned.
Drain on paper towels and arrange in oven dish. Spread filling on each eggplant and pour tomato sauce between them.
Bake at 350°F (180°C) for 30 minutes.