🇱🇧 Lebanon · Food
Sheikh El Mahshi (Vegetarian)
By eatmundo · July 11, 2026
🇱🇧 LBA refined dish of stuffed eggplants braised in a rich tomato sauce, often called the 'King of Stuffed Dishes'. The harmony between the charred eggplant and the savory base is quintessential Lebanese comfort food.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel the eggplants in stripes and fry them in 200ml of oil in a wide pan until they turn a soft, golden brown.
- 2
Sauté the chopped onions in a heavy-bottomed pot over medium heat for 8 minutes until translucent.
- 3
Add the minced garlic to the onions and stir for 1 minute until you smell that wonderful, sharp aroma.
- 4
Stir in the chopped tomatoes and let the mixture simmer for 15 minutes until it thickens into a hearty sauce.
- 5
Arrange the fried eggplants into the sauce, cover the pot, and simmer on low for 25 minutes.
- 6
Gently add the pre-cooked chickpeas to the sauce and cook for another 5 minutes to marry the flavors.
- 7
Test the eggplant for tenderness by piercing with a fork; it should offer no resistance.
- 8
Serve warm with vermicelli rice, ensuring you ladle plenty of sauce over each portion.
Frequently Asked Questions
Which type of eggplant is best for Sheikh El Mahshi?+
Use small, firm globe eggplants or Japanese eggplants, as they hold their shape better when hollowed out and stuffed.
How do I prevent the eggplants from becoming greasy?+
Instead of deep-frying, brush the hollowed eggplants with olive oil and roast them at 400°F (200°C) until tender and golden.
Can I use canned chickpeas for the filling?+
Yes, canned chickpeas work perfectly; just ensure they are thoroughly drained and lightly mashed so they incorporate well with the sautéed onions and garlic.
How do I know when the stuffed eggplants are fully cooked in the sauce?+
They are done when the eggplant flesh is fork-tender and the tomato sauce has thickened sufficiently to coat the dish.
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