Sheikh el Mahshi

🔥 Prep

• Trim stems from 8 baby eggplants and peel each in alternating zebra‑stripe lengthwise strips.
• Measure out 350 g ground beef.
• Finely chop 1 yellow onion.
• Measure 40 g pine nuts.
• Mince 5 garlic cloves.
• Separate 1 egg white and lightly beat.
• Measure 1.5 tbsp cornstarch.
• Measure 2 tbsp ghee (divide as needed).
• Measure 80 ml vegetable oil.
• Measure 1 tsp baharat, 0.5 tsp cinnamon powder, 1 tbsp dried mint, 1.75 tsp salt, 0.5 tsp black pepper.
• Measure 200 ml water.

🔥 Cook

• 1. Heat 80 ml vegetable oil in a skillet over medium‑high heat; shallow‑fry the prepared baby eggplants for 6‑8 minutes until golden and tender. Drain on paper towels and let cool.
• 2. In the same skillet, toast 40 g pine nuts in 2 tbsp ghee over medium heat until golden brown, about 3 minutes; remove and set aside. Add the ground beef and chopped onion, cook over medium heat until browned, about 5‑6 minutes. Season with 1 tsp baharat, 0.5 tsp cinnamon, 1.75 tsp salt, and 0.5 tsp black pepper; stir in the toasted pine nuts.
• 3. Make a lengthwise slit in each fried baby eggplant and gently stuff with the spiced beef mixture. Arrange the stuffed eggplants snugly in a baking dish.
• 4. In a pot, whisk together 500 g Greek yogurt, 200 ml water, 1 egg white, 1.5 tbsp cornstarch, the minced garlic, and 1.75 tsp salt until smooth. Cook over medium‑low heat, whisking constantly in one direction, until the sauce thickens and gently simmers, about 8‑10 minutes. Pour the warm yogurt sauce over the stuffed eggplants. In a small pan, sauté 1 tbsp dried mint in the remaining 2 tbsp ghee over low heat for 30 seconds; drizzle over the top. Bake at 180 °C (350 °F) for 15 minutes.

🔥 Serve

• Serve the Sheikh el Mahshi warm, garnished with extra toasted pine nuts or a sprinkle of fresh mint if desired.
• Accompany with vermicelli rice or fluffy couscous.
• Offer lemon wedges and warm flatbread on the side for a complete Middle Eastern meal.