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Sheikh al Mahshi
By quardart_seisey
•
Added over 1 year ago
•
Updated 2 days ago
Medium
Dinner
Prep: 60 mins
Cook: 60 mins
Total: 120 mins
Serves 8
Ingredients (for 8 servings)
-
2.0 whole Eggplant
-
1.0 lb Ground Beef
-
1.0 piece Salt
-
1.0 piece Pepper
-
1.0 piece Cinnamon
-
22.0 oz Diced Tomatoes
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0.5 cup Pine Nuts
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
201.0
Calories
16.4g
Protein
4.6g
Carbs
13.0g
Fat
1.5g
Fiber
2.7g
Sugar
1.0mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Tags
Instructions
- Start drying out eggplant at least 2 hours before dinner time
Preparing hashweh and frying eggplant will take ~ 1 hour
(if want to eat at 7, start frying at 5:30)
- Peel and slice eggplant (about 1/4" thick). Place on paper towels, salt well. After awhile, turn over and salt again. Coat with flour and fry. After frying, place on paper towels to drain and dust with a small amount of flour again to help soak up oil.
- Prepare hashweh like you do for kibbee: brown meat, drain, season with salt, pepper and cinnamon. Add pine nuts and let simmer.
- Place fried eggplant in casserole, top with meat, then pour large can of stewed tomatoes over all and bake at 350 for 30+ min to cook down tomatoes.
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Nutrition Estimates (*estimated per serving)
201.0
Calories
16.4g
Protein
4.6g
Carbs
13.0g
Fat
1.5g
Fiber
2.7g
Sugar
1.0mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.