Sheihk el mahshi is an alluring dish of fried aubergines stuffed with an aromatic filling of beef mince and pine nuts, then baked in a rich tomato sauce.
MethodPeel the aubergines so it looks like they're wearing stripped pyjamas, then place in a bowl and toss them with salt . Set aside for about 30 minutes, then drain.In a large pot, heat the vegetable oil to 180C/350F. Deep fry the aubergines in batches for about 10 minutes, or until fully cooked. Transfer the aubergines to paper towels to remove the excess oil, turning them as the oil soaks up.In a frying pan, heat the olive oil over low heat.
Pour the tomato sauce into a bowl and stir in ½ tsp salt, a splash of pomegranate molasses, and a pinch of dried thyme. Very slowly pour the tomato sauce over the aubergines so the meat doesn't come out. Be generous so the aubergines are juicy when cooked.Cover the aubergines with the cheese, starting with the mozzarella and then finishing with the cheddar on top to give a golden-brown colour when melted. Sprinkle with a little thyme.
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