Lebanese Stuffed Eggplant Recipe – Lebanese Special
Lebanese Stuffed Eggplant, also known as Sheikh El Mahshi, is a traditional Middle Eastern dish made with tender hollowed eggplants filled with spiced minced meat and gently simmered in a rich tomato sauce. Infused with warm spices like allspice and cinnamon, this Lebanese classic delivers deep, comforting flavors in every bite. Perfect for family dinners, festive spreads, or make-ahead meals, this stuffed eggplant recipe pairs beautifully with rice or fresh flatbread and tastes even better the next day.
- Prep Time20 min
- Cook Time45 min
- Total Time1 hr 5 min
Lebanese Stuffed Eggplant Ingredients:
- 6 small eggplants
- 300 g minced beef or lamb
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp allspice
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- Salt to taste
For the Tomato Sauce:
- 2 cups crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 cup water
- Salt to taste
For Garnish (Optional):
- Fresh parsley
- Toasted pine nuts
Lebanese Stuffed Eggplant Instructions:
Trim the tops of the eggplants and hollow them carefully.
Lightly salt the eggplants and set aside for 10 minutes.
Heat olive oil in a pan and sauté onions until soft.
Add garlic and cook until fragrant.
Add minced meat and cook until browned.
Season with allspice, cinnamon, black pepper, and salt.
Stuff the cooked meat mixture into the eggplants.
Heat olive oil in a pot and add crushed tomatoes and tomato paste.
Add water and salt, then bring to a gentle simmer.
Place stuffed eggplants into the tomato sauce.
Cover and cook on low heat for 30–35 minutes until tender.
Garnish with parsley or pine nuts if desired.
Serve warm with rice or flatbread.
Recipe Notes :
Use small, firm eggplants for easier stuffing and even cooking.
Lightly salting the eggplants before stuffing helps remove bitterness.
Lamb gives a richer, more traditional Lebanese flavor, while beef keeps the dish lighter.
Do not overstuff the eggplants to prevent splitting during cooking.
Simmer gently on low heat to keep the eggplants tender without breaking.
