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Eggplant Stuffed with Meat [Sheikh El Mehshi Batinjan]:
Submitted by: Madame Nouha | Date Added: 20 Jul 2010
Listed in: Lebanese Meat / Stuffed with Meat
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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 20 small cylindrical eggplant
• 1 1/2 cups minced lamb or beef
• 1/4 cup pine nuts
• 3/4 cup minced onions
• 1 1/4 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 cups fresh tomato juice, or diluted tomato paste
• 1 cup water
• 1 cup (or more) samneh, (or other shortening)

• Clean eggplant and trim stems to about half an inch.
• Do no remove hulls.
• Partially peel, leaving lengthwise strips of alternating peel and flesh.
• Fry eggplant until soft in hot samneh.
• Drain into shallow baking pan or pyrex baking dish.
• Fry chopped onions in samneh until yellow.
• Add meat, pine nuts, salt and pepper and fry until meat is well done.
• Slit each eggplant lengthwise to form a pocket.
• Gently press several spoonfuls of stuffing into the slits.
• Cover with tomato juice, sprinkle with salt and pepper.
• Simmer on top of stove 15 minutes and then bake 15 minutes in hot oven to brown the tops.
• Serve hot in the baking dish. 
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)