Sheikh El Mahshi
Lamb ground mince
ground all spice
salt and freshly ground black pepper
roasted pine nuts
White pepper powder
medicum sliced tomatoes
Preheat oven to gas mark 6/400F/200°C.
Wipe clean the aubergines and leave the neck on.
Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
To prepare the stuffing.Heat the butter in the same pan, add in the onions and fry them till brown.
Add the minced Lamb, season with the cumin, ground all spice and salt and pepper then give it a good mix.
Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
Split each aubergine lengthwise from one side. Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
Sprinkle any remaining stuffing over the aubergines.
To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
Carefully pour the sauce over the stuffed aubergines.
Top each aubergine with a slice of tomato.
Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
Remove from oven and serve hot with rice.
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