Sheikh El Mehshi Recipe | MAGGI® Arabia

Sheikh El-Mehshi

The Oriental cuisine has a special charm to make dining an endless wonderful experience. This Lebanese recipe is all that with stuffed eggplants loaded with meat.


  • 1½ kg eggplants, medium size, peeled and cut into quarters
  • 2 cups vegetable oil for deep frying
  • For the stuffing:
  • 2 tablespoons vegetable oil
  • 2 medium chopped onions or 250 g
  • ½ kg minced lamb
  • 2 cubes MAGGI® Chicken Bouillon
  • ½ teaspoon seven spices
  • 3 tablespoons toasted pine seeds
  • For the sauce:
  • 1 crushed garlic clove
  • 2 medium peeled and pureed tomatoes or 300 g
  • ¼ teaspoon seven spices
  • 1 cube MAGGI® Chicken Bouillon
  • 2 tablespoons tomato paste
  • 2 cups water or 500 ml

How to Prepare

  1. Slit the eggplant down the middle. Heat the oil (reserve 2 tablespoons of oil) and deep fry the eggplant until they are golden brown in color. Remove and set aside on a kitchen towel to absorb any excess oil.
  2. Heat the reserved 2 tablespoons of oil in a large pan, add onions and cook until tender. Add the minced lamb and stir until cooked and brown in color. Add the crumbled MAGGI® Chicken Bouillon cubes, the Arabic seven spices and pine seeds and stir to combine well.
  3. Combine all the sauce ingredients in a small saucepan and bring to a boil. Simmer over low heat for 5 mins. Remove from the heat and set aside.
  4. Stuff the prepared eggplant with the meat mixture and place them over a large baking dish. Pour the sauce over. Cover with aluminum foil and bake in a preheated oven at 250˚C for 30 mins.
  5. Serve hot with vermicelli rice.

Nutritional Info

Energy: 353.00 Kcal
Protein: 14.00 g
Carbohydrate: 17.00 g
Fats: 27.00 g

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