Sheikh al mahshi

Method

1. 1 Peel the eggplant along the stripes, then make a deep lengthwise slit without cutting off both ends.
2. 2 Fry the eggplant in butter for 6 minutes until it softens and the slits open up.
3. 3 Sauté minced lamb with onions and roasted pine nuts; this filling contains no rice or grains.
4. 4 The absence of rice in the filling is what sets it apart from other rice-stuffed dishes; therefore, the filling is richer in meat and firmer.
5. 5 Stuff the eggplant slices with the filling, then arrange them tightly in the tray so that the filling doesn't fall out.
6. 6 Pour the tomato puree and cinnamon stick into a pot, simmer for 35 minutes, and sprinkle with sumac.

With an appliance

• Oven 1 hr 30 min

  Replace step 6: cover with foil and bake at 190 degrees for 35 minutes, uncovering the oven during the last 10 minutes.