Sheikh El-Mehshi

This traditional Lebanese dish by foodie Tala Soubra enjoys a delicious tomato-based sauce that's both warm and comforting
Sheikh el Mehshi by Tala Soubra
ITP Images
Sheikh el Mehshi by Tala Soubra
March 13, 2019
Preparation Time 20 minutes
Cooking Time 20 minutes
Serves 3

PHOTO BY Aasiya Jagadeesh
RECIPE BY Tala Soubra


6 spinneysFOOD Organic Eggplants, medium-sized
2 tsp spinneysFOOD Salt
2 cups spinneysFOOD Sunflower Oil, for frying eggplants
1 tbsp spinneysFOOD Sunflower Oil, for frying onions
2 red onions, chopped
200g spinneysFOOD Minced Beef
1 tbsp pine seeds
1 tsp spinneysFOOD Black Pepper
½ tsp spinneysFOOD Cinnamon
6 large spinneysFOOD Tomatoes
1 tbsp spinneysFOOD Tomato Paste
1 tsp spinneysFOOD White Sugar
¼ cup water


  • 1

    Preheat the oven to 200°C, gas mark 6

  • 2

    Peel the eggplants in a zebra-stripe pattern, peeling off alternating strips of skin

  • 3

    Sprinkle the eggplants with a pinch of salt

  • 4

    Bring a deep pan of cooking oil to a medium-high heat and cook the eggplants for five minutes

  • 5

    Place the cooked eggplants in a strainer to cool

  • 6

    or the beef stuffing, drizzle some cooking oil into a shallow pan and bring to medium-high heat

  • 7

    Add the onions and a pinch of salt to the pan and let the onions cook until translucent

  • 8

    Add the minced beef, pine seeds, pepper and cinnamon and stir until the meat is cooked – around 7 minutes. Then set the cooked stuffing aside

  • 9

    For the tomato sauce, use a cheese grater to grate the 6 large tomatoes into a large bowl

  • 10

    Add the tomato paste, sugar and water to the tomato sauce and mix

  • 11

    Pour half of the tomato sauce mixture into a large, oven-proof glass dish

  • 12

    Cut each eggplant vertically and spoon the beef stuffing into each eggplant

  • 13

    Layer the stuffed eggplants in the oven-proof dish, on top of the tomato sauce

  • 14

    Pour the remaining half of the tomato sauce mixture over the top of the layer of stuffed eggplants

  • 15

    Bake the stuffed eggplants for 20 minutes and serve with rice


Use our locally-grown spinneysFOOD Organic Eggplants for this dish – they’re the perfect size!


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