Main Dishes Mediterranean
Levantine Stuffed Sheikh El Mahshi (Eggplant with Spiced Beef)
Method
Bake Aubergines: Score aubergine flesh, spray lightly with oil, and roast at 200°C for 15 minutes until soft.
Brown Filling: Sauté onion, garlic, minced beef, and seven spice in a non-stick pan until cooked through.
Stuff Shells: Press down aubergine flesh to create a cavity and pack tightly with spiced beef mixture.
Bake Sauce: Mix tomato purée with 100ml water, pour around aubergines, scatter pine nuts, and bake for 10 minutes.
Chef's Tip
Nutritional Insight: This low-glycemic meal pairs cellular-protecting lean protein with prebiotic aubergine fibre to prolong satiety and silence food noise. Culinary Hack: Scoop out a tablespoon of cooked aubergine flesh and mix it directly into the beef filling to maximise moisture without adding oil.
Nutrition Facts
Per serving
298
Calories
29 g
Protein
11 g
Fat
15 g
Carbs
