By eatmundo · July 12, 2026
🇱🇧AI-generated imageSame ingredients, elsewhere in the world
9 matchesDishes from other countries' kitchens, made from the same core ingredients as Sheikh el Mehshi Batinjan. The percentage is the share of ingredients the two recipes have in common.
Khoresh Bademjan (Vegetarian)In Iran · same ingredients62%
Eggplant CaviarIn Russia · same ingredients57%
Goulash Masri (Meat Pie)In Egypt · same ingredients53%
This exquisite 'King of Stuffed Vegetables' dish features small eggplants stuffed with spiced meat, simmered in a luscious tomato sauce. It is a refined staple of Lebanese home cooking that balances depth and comfort.
According to eatmundo's ingredient comparison, the closest dish to Sheikh el Mehshi Batinjan from another cuisine is Khoresh Bademjan (Iran): the two share 62% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel thin vertical stripes off 1kg of eggplants to create a striped appearance.
- 2
Fry the eggplants in 200ml of vegetable oil until they become light golden brown.
- 3
In a separate pan, sauté the 300g of minced lamb with 2 chopped onions until fully browned.
- 4
Carefully slice open each eggplant lengthwise and stuff them generously with the cooked meat mixture.
- 5
Arrange the stuffed eggplants in a wide, shallow pot.
- 6
Pour 500g of crushed fresh tomatoes over the eggplants, adding 200ml of water to cover.
- 7
Simmer on low heat for 30 minutes until the sauce thickens and the eggplant is melt-in-the-mouth tender.
- 8
Garnish with a handful of toasted pine nuts before serving hot with vermicelli rice.
Frequently Asked Questions
What is Sheikh el Mehshi Batinjan?
Sheikh el Mehshi Batinjan is a Levantine dish from Lebanon consisting of eggplants stuffed with minced lamb and onion and garnished with pine nuts. The vegetables are fried and typically simmered in a tomato sauce, often served as a main course for lunch or dinner.
Which type of eggplant is best for Sheikh el Mehshi?
Small, slender eggplants are ideal because they hold their shape better when hollowed out and stuffed.
Should I fry or bake the eggplants before stuffing them?
Traditional recipes call for frying until golden brown to achieve a creamy texture, but you can brush them with oil and roast them at 400°F (200°C) for a healthier alternative.
What is the best way to prevent the eggplants from splitting?
Avoid overstuffing the eggplants with the lamb mixture and make only a single vertical slit along the side to ensure the structure remains intact.
Do I need to peel the eggplants completely?
You can leave thin strips of peel on to create a striped pattern, which helps the eggplants retain their shape while cooking in the tomato sauce.
🇱🇧AI-generated image
