Sheikh Al Mihshi (Stuffed Eggplant (Aubergine) ) - cooking recipe

Ingredients

12 small Japanese eggplants or 6 medium oval eggplants
1/4 cup samneh clarified butter or 1/4 cup oil
Meat filling
500 g finely ground lamb or 500 g ground beef
2 tablespoons oil
1 large onion, finely chopped
1 garlic clove, finely chopped
1/4 cup pine nuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup parsley, finely chopped
salt
fresh ground black pepper
To finish
1 cup tomato puree
salt and pepper
water (optional)

Preparation

Remove stalks from the eggplants and remove peel in 1 cm intervals to give a striped effect.
Heat oil in a pan and brown the eggplants lightly on all sides.
Remove to a plate.
Add the mince, oil, onion and garlic to the frypan and fry, continuously stirring, until the juices evaporate.
Add the pinenuts, spices, parsley and salt and pepper.
Remove from heat.
Cut a deep slit along one side of the eggplant and fill with meat mixture.
Arrange in a baking dish and pour tomato puree on top.
Season with salt and pepper and bake in a moderately hot oven for 30 minutes, adding water to dish during cooking if necessary and basting the eggplants occasionally.