Sheikh Al Mahshi (Stuffed Eggplants - Lebanese Style with Indian Flavour)

           All the eggplant lovers out there, do try this absolutely yummy Lebanese style Stuffed Eggplant. It is a must try recipe and am sure it will be very much appreciated. It is an exotic dish where slit eggplants are deep fried, stuffed with cooked mutton keema and then baked to perfection. 

           It is quite easy to prepare and this delicacy can be relished with Roz Abiad (white rice) or Roz Abiad Bil Bazela (white rice cooked with green peas) for a sumptuous meal. So dish out this lebanese delicacy by following a step by step pictorial recipe to prepare it.

• 200 gms. mutton mince, washed & drained
• 1-2 tbsp. olive oil + oil to deep fry
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped
• 5-6 medium eggplants (or 10-12 small eggplants), washed & drained
• 2-3 tbsp. tomato paste mixed with 1 cup water, pinch of salt & pepper

          Heat 2 tbsp. olive oil and sauté the garlic, green chilies and onions till light brown. Add the drained mince and all the dry spices.

          Cover and cook on a low flame till all the moisture is absorbed and it is cooked. Switch off the flame and add the coriander leaves. Mix well and keep aside to cool.

           Peel the eggplants in strips lengthwise. Make a slit in each one and deep fry them till it is almost cooked. Drain and keep aside to cool.

           Stuff each eggplant with the prepared mince and transfer them to a baking dish. Pour the tomato puree on top of the eggplants. 

           Bake for 12-15 minutes at 180 degree C. and serve with Roz Abiad (White Rice) or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers). It can also be relished with any Indian bread too, a la Indian style. 

                   Heat 2 tbsp. olive oil & saute garlic, green chilies & onions till light brown. 

                                Add the drained mince 

                         and all dry spices. Cover & cook on a low flame till well cooked. 

                               Add  coriander leaves. Mix well & keep aside to cool.

                              Peel the eggplants in strips lengthwise. Make a slit in each one.

                         Deep fry them till it is almost cooked. Drain & keep aside to cool.

                        Stuff each eggplant with prepared mince & transfer them to a baking
                        dish. Pour tomato puree on top of the eggplants. 

                               Bake for 12-15 minutes at 180 degree C. 

                               The end product.

                                Serve with Roz Abiad (White Rice).

                             or Roz Abiad Bil Bazela (White Rice with Peas & Bell Peppers).

Baked Baby Eggplants

          I tried my hand at this interesting recipe that I came across in one of the TV cookery shows. I quite liked this simple, yet delicious appetizer. It can also be had as a side dish with either rice or chapattis. If having as a snack, drizzle some green chutney over it and relish them. It tastes yummy. So check out the step by step pictorial recipe to prepare it.

• 8-10 baby eggplants
• 1/2 cup mozzarella cheese, grated
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1-2 onions, chopped
• 1 tbsp. garlic, chopped
• 1-2 fresh chilies, chopped
• 1 tomato, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1 tsp. red chili flakes or to taste
• 1/2 tsp. garam masala powder
• 2 tbsp. coriander leaves, chopped
• 1 tsp. olive oil
• 2 pinches of pepper powder
• coriander leaves to garnish

          Cut the eggplants into half and soak them in salted water for 10-15 minutes. Drain and pat dry with a kitchen towel. Score them with a knife.

          In a bowl, mix together the eggplants, pinch of salt, pepper powder and 1 tsp. olive oil. Arrange them on a baking tray lined with butter paper.

          Bake in a pre-heated microwave oven at 200 degrees for 10 minutes. While this is happening, heat the oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.

          Add the onion, garlic and fresh chilies. Fry on a medium flame till light brown. Add the tomatoes, salt, chili flakes and turmeric powder. Fry till the tomatoes are nicely mashed.

          Add the coriander leaves and garam masala. Combine everything well and keep aside. When the eggplants are baked, remove them from the oven and spoon the onion mix over each one of them. Bake for another 8 minutes.

          Then add some grated cheese over it and grill for 2 minutes. Let it remain in the microwave for 5-10 minutes before serving as an appetizer, garnished with coriander leaves.

        

Note - 
1.  You can use any leftover dry stir fries / curries to prepare this recipe and create a new dish.

               Cut eggplants into half & soak in salted water for 10-15 min. Drain & pat dry
               with a kitchen towel.

                                Score them with a knife.

                                Heat oil & temper with cumin seeds & asafoetida. 
            

                    Add onion, garlic & fresh chilies. Fry on medium flame till light brown. 

              Add tomatoes, salt, chili flakes & turmeric powder. Fry till tomatoes are
               nicely mashed.

                         Add coriander leaves & garam masala. Combine well & keep aside. 

                Mix together eggplants, pinch of salt, pepper powder & 1 tsp. olive oil. Arrange 
                them on a baking tray lined with butter paper.

                               Bake in a pre-heated oven at 200 degrees for 8-10 minutes.

                When the eggplants are baked, remove them from oven & spoon some of
                the onion mix over each one of them.
             

                  Add some grated cheese over it & bake again for 5-7 minutes. Serve as
                  an appetizer, garnished with coriander leaves.

Raw Mango Stuffed Baby Eggplants

          As I am always on the lookout for any simple and easy recipe that is bursting with flavours, I decided to try out this tangy stuffed eggplants. It is a perfect side dish for rice or chapattis. The stuffing is that of grated raw mango and other basic ingredients, easily found in all kitchens. So check out the step by step pictorial recipe to prepare this eggplant delicacy.

• 8-10 small eggplants, slit crosswise
• 1/2 cup roasted chana dal, powdered
• 1/2 small mango, grated
• salt to taste
• 1 tbsp. toasted sesame seeds
• 1 tsp. red chili powder
• 1 tsp. roasted cumin powder
• oil to shallow fry

          In a bowl, combine together all the above mentioned ingredients (except eggplants and oil) with some water to form a paste.

          Now stuff it in all the slit eggplants and keep aside. Heat oil in a pan and carefully place them on it and sprinkle some salt over it.

          Cover and cook on a low flame by turning them with a spoon / fork at intervals. Sprinkle water too as and when needed. 

          When the eggplants turns soft and are cooked, switch off the flame and gently transfer them to a serving dish. Serve as a side dish with either rice or chapattis.

                          Mix all the ingredients (except eggplants & oil) with some water to 

                          form a paste. Now stuff it in all the slit eggplants.

                                  Heat oil & place them on it & sprinkle some salt over it.

                          Cover & cook on a low flame by turning them with a spoon / fork 

                           at intervals. Sprinkle water too as & when needed. 

                     When the eggplants turns soft & are cooked, switch off the flame and 
                     gently transfer them to a serving dish. 

                                 Serve as a side dish with either rice or chapattis.

Bharwan Baingan (Stuffed Eggplant Curry)

          This is an amazing side dish where baby eggplants are slit and stuffed with some aromatic spice mix and then slow cooked to perfection. Non Eggplant lovers too will simply love this preparation. Enjoy it with parathas or chapattis or as a side dish with curd-rice, sambar rice, jeera rice or a simple dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 10-12 small eggplants. slit in the center
• 2 tbsp. fresh grated coconut
• 3 tbsp. fried peanuts, ground
• salt to taste
• handful of coriander leaves, chopped (for the stuffing)
• 1-2 tbsp. red chili flakes
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. lime juice
• 1 tsp. toasted sesame seeds
• 2 tbsp. oil
• 2 tbsp. coriander leaves to garnish

          In a bowl, combine together all the above mentioned ingredients (except eggplants and oil) with some water to form a paste.

          Now stuff it in all the slit eggplants and keep aside. Heat oil in a pan and carefully place them on it and sprinkle some salt over it.

          Cover and cook on a low flame by turning them with a spoon / fork at intervals. Sprinkle water too as and when needed. 

          When the eggplants turns soft and are cooked, switch off the flame and gently transfer them to a serving dish. 

          Garnish with coriander leaves and serve as a side dish with either rice or chapattis.

                          Mix all ingredients (except eggplants and oil) with some water to 
                          form a paste.

                                Slit the eggplants.

                               Now stuff it in all the slit eggplants.

                               Heat oil & place them on it & sprinkle some salt over it.

                    Cover & cook by turning them at intervals. Sprinkle water when needed. 

                               Garnish with coriander leaves & serve with rice or chapattis.