Name: Sheikh El Mehshi
Yield: 4-5
Ingredients: For the aubergines; 12-16 firm, small, evenly-sized aubergines (around 1-1⅕kg/ 2⅕-2⅔lbs); 1l/1¾ pints rapeseed oil, for shallow frying; For the filling; 50ml/2fl oz olive oil; 2 large brown onions, finely chopped; 4 garlic cloves, finely grated; 500g/18oz lamb shoulder or lamb and beef mix, freshly minced; 1 tbsp Baharat (Lebanese seven-spice); ½ tsp freshly ground black pepper; 2 tsp fine sea salt, or to taste; 4 tbsp pine nuts, toasted; For the sauce; 6 large ripe tomatoes (around 900g/2lb), peeled and finely chopped or grated; 3 tbsp tomato paste; 4-5 tbsp olive oil; 200ml/7fl oz water; Juice of 1 lemon; 2 tsp fine sea salt, or to taste; ½ tsp freshly ground black pepper; 2 tsp Baharat; To assemble; 2 large tomatoes, sliced; 1 tbsp dried mint

VMG Recipes