Sheik Al Mahshe (King’s Stuffed Dish)

Sheik Al Mahshe (King’s Stuffed Dish)

Made with Cherry tomatoes

Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Easy

Ingredients

  • 3 medium eggplants
  • 3 - 4 cups small capsicum (tops removed and deseeded 1 1/2)
  • 400 g Mutti Passata
  • 400 g Mutti Cherry Tomatoes
  • 1 cup water
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • Pinch cumin
  • Pinch baharat (Lebanese 7 spice)
  • 2 leaves bay
  • Parsley and rice top serve

Stuffing:

  • 2 tbsp extra virgin olive oil
  • 500 g beef mince
  • 1 onion (chopped)
  • 1 tsp salt
  • 1 tsp baharat (see above)
  • 2 tsp pomegranate molasses
  • 1/2 tsp sumac
  • 1/4 cup pine nuts (toasted)
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Method

  1. Wash & randomly peel eggplant in strips & pierce all over with a fork. Place eggplant on a baking tray and roast in a 200ºC pre-heated oven for approximately 40 minutes. Turn the eggplants two or three times during the roasting. Eggplants are ready once they are tender and soft.
  2. Stuffing: heat oil in a frying pan and toast pine nuts until just golden. Remove from heat and set aside. Using same pan, sauté the onion until soft. Add the mince. Cook until it browns, breaking it up as you stir.
  3. Add the salt, baharat, molasses and sumac to the mince. Combine well and reduce heat to lowest temperature. Cook for a further 5 - 10 minutes until liquid reduces and thickens. Remove from heat and set aside.
  4. Tomato sauce: place Miutti Passata, Mutti Cherry Tomatoes, water, salt, sugar, cumin, baharat and bay leaves into a saucepan. Stir, bring to a gentle boil then reduce heat and leave to simmer for 30 minutes until sauce reduces by about 1/3.
  5. To assemble: Place two large spoonfuls of tomato sauce at the bottom of a baking dish. Lay the roast eggplants on top. Cut a slit in the top of the eggplant but not all the way through and tease it open like a bag. Place hollow capsicum around the eggplant. Now use the filing to fill the eggplant as well as the capsicum. Top the vegetables with the remaining tomato sauce. Sprinkle with the toasted pine nuts and place in a 180ºC pre-heated oven. Bake approximately 30 minutes, uncovered, until the capsicum is cooked through.
  6. Serve casserole with fresh parsley and rice.

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