Sheikh Mahshi

Sheikh Mahshi

4 small Eggplants
2 tablespoons Light olive Oil
Salt

Meat Filling
500gms Extra Lean Beef Mince
2 tablespoons Light Olive Oil
1 small Onion (diced)
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Curry Powder
1/2 teaspoon Paprika

Tomato Juice
2 cups Tomato Puree/Sauce
1 cup Boiling Water
1 teaspoon Citric Acid
1 teaspoon Salt

Cut off the stems & cap from the eggplants
Core the insides of the eggplant
Sprinkle the inside with some salt & let them sit for 20 minutes
In a frypan on high heat add the oil then add the onion & fry until soft
Add the mince & cook until brown
Add the spices & mix
Place the meat mixture in a bowl & set aside to cool
Wash the salt off the eggplants & dry them with a paper towel
Place the oil in frypan on high heat
Place the eggplants in the frypan and fry on each side until brown
Place on a dish to cool down
Scoop the meat mixture in the eggplants & place in the same frypan
To make the juice, add the salt, citric acid and boiling water in the tomato puree and mix all together
Pour over the eggplants
Cover & cook on low-med heat for 30 minutes

Serve with some rice & enjoy!

Ingredients

Directions