Sheik El Mahshi (Lamb Stuffed In Aubergines Casserole) - cooking recipe

Ingredients

750 g baby aubergines
1 tablespoon butter or 1 tablespoon oil
For the stuffing
200 g lamb mince (ground)
1 onion, chopped
1 tablespoon butter
1 teaspoon ground cumin
1 teaspoon ground allspice
salt & freshly ground black pepper
50 g pine nuts, roasted
For the sauce
400 ml hot water
75 g tomato paste
1/2 teaspoon white pepper powder
1/2 teaspoon ground black pepper
For garnish
2 medium tomatoes, sliced

Preparation

Preheat oven to gas mark 6/400F/200\u00b0C.
Wipe clean the aubergines and leave the neck on.
Heat some butter or oil in a frying pan and fry the aubergines until lightly browned on all sides then lift out and set aside.
To prepare the stuffing:.
Heat the butter in the same pan, add in the onions and fry them till brown.
Add the minced meat, season with the spices and salt and pepper and give it a good mix.
Fry the meat for about 10 minutes and then add in the pine nuts and remove from heat.
Split each aubergine lengthwise from one side.
Stuff the pockets with the meat mixture and place them in an oven proof baking dish.
Sprinkle any remaining stuffing over the aubergines.
To prepare the sauce, heat water in a separate pot and add in the tomato paste and bring it to a boil and season with salt and both peppers.
Now carefully (do not want to upset the stuffing!) pour the sauce over the stuffed aubergines.
Top each aubergine with a slice of tomato.
Place the baking dish in the centre shelf of the pre-heated oven and bake for 25-30 minutes.
Remove from oven and serve hot with rice.