Sheikh el-mahshi, a refined stuffing technique from Lebanese cuisine, is made by hollowing small eggplants while keeping their skin whole, filling them with a spiced meat mixture, and slow-cooking them in a tomato sauce. Served at room temperature too, this dolma is equally welcome on an early brunch spread and as a late-night bite.
Keeping the skin intact, carefully hollow out the center of each eggplant with a corer.
Thoroughly mix the ground beef, onion, garlic, parsley, red pepper flakes, allspice, salt and black pepper in a bowl.
Stuff the hollowed eggplants with the filling and arrange them in a baking dish, pour the grated tomato over them, top with the sliced tomato and drizzle with olive oil.
Cover the dish and cook over low heat for 35 minutes, until the eggplants are soft.
Take care not to pierce the skin while hollowing the eggplants, a hole lets the filling leak out during cooking.
Patlıcanları oyarken ikisinin kabuğunu deldim, pişirirken harç dışarı sızdı ve sos daha yağlı bir kıvam aldı. Tadı yine de güzeldi ama görüntüsü çatlak patlıcanlarda pek iç açıcı değildi, elime daha ince bir oyacak alıp tekrar deneyeceğim.
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