By eatmundo · July 11, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
33 matchesDishes from other countries' kitchens, made from the same core ingredients as Sheikh El Mahshi (Vegetarian). The percentage is the share of ingredients the two recipes have in common.
Yatimak BademjanIn Iran · same ingredients73%
Pork BinagoonganIn the Philippines · same ingredients67%
Mirza GhasemiIn Iran · same ingredients67%
A 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.
According to eatmundo's ingredient comparison, the closest dish to Sheikh El Mahshi from another cuisine is Yatimak Bademjan (Iran): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel the eggplants in stripes, leaving them whole, and fry them in 200ml of oil in a wide pan until they turn a soft, golden brown. Drain them on paper towels and keep 30ml of the frying oil.
- 2
Heat the 30ml reserved frying oil in a heavy-bottomed pot over medium heat. Toast the pine nuts for 2 minutes until golden, then lift them out. Sauté the chopped onions in the same oil for 8 minutes until translucent.
- 3
Add the minced garlic to the onions and stir for 1 minute until fragrant. Stir in the pre-cooked chickpeas, crushing them lightly with a fork, then add the toasted pine nuts and 5g salt. Spoon this filling into a bowl.
- 4
In the same pot, stir in the chopped tomatoes, 120ml water and 3g salt. Simmer for 15 minutes until the mixture thickens into a sauce.
- 5
Slit each fried eggplant lengthwise down the middle without cutting through the ends. Gently open it into a pocket and pack it with the chickpea filling. Arrange the stuffed eggplants slit side up in the sauce, cover the pot, and simmer on low for 25 minutes.
- 6
Spoon some sauce over the stuffed eggplants. Cook uncovered for another 5 minutes so the sauce thickens and the flavors marry.
- 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
What is Sheikh El Mahshi?
Sheikh El Mahshi is a Lebanese vegetable dish consisting of fried eggplants stuffed with a savory mixture of chickpeas, onions, garlic, and pine nuts simmered in tomato sauce. It is traditionally served as a main course during lunch or dinner, often accompanied by vermicelli rice.
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 slit and stuffed.
How do I prevent the eggplants from becoming greasy?
Fry them in hot oil so they seal quickly, then drain them well on paper towels. For a lighter version, brush the whole peeled eggplants with oil and roast them at 200°C until tender and golden before slitting and stuffing.
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.
🇱🇧AI-generated image
