The Arabic name of this dish translates to “The Sheik of Stuffed Dishes”. It offers an impressive presentation and is especially delicious served over Syrian Rice.
Preheat oven to 450 degrees.
Cut stems off the eggplants. Cut them in half lengthwise and then in half again across the middle. Cut each quarter into 2 or 3 wedges. Brush the cut surfaces with Clarified Butter and sprinkle with RANDA’S SPICE. Place the eggplant wedges, skin side down, in a 10×14 inch baking pan and bake for about 20 minutes, until browned. Remove baking pan from oven and set aside to cool. Reduce oven temperature to 400 degrees.
In a large frying pan, sauté the ground meat, diced onion and 1 1/2 Tbsp JORDANIAN ROAST LAMB SPICE over moderately high heat until browned. Transfer to a bowl. Mix in the pine nuts and set aside. Place the sauce ingredients in the frying pan. Bring to a boil, reduce heat and simmer for 3 minutes (the sauce will be thin). Set aside.
Working with the eggplant wedges in the baking pan, cut a 2 inch slit into each wedge along its length. Spread open along the slit to form a pocket. Do not cut through the skin. Press a heaping teaspoon of the filling into each pocket. Carefully spoon the tomato sauce over the top. Sprinkle with chopped parsley. Bake, uncovered, for 40 to 45 minutes until sauce has thickened and the eggplant is tender.
This is a great party dish because it can be prepared ahead and frozen without baking. Defrost before baking.
- 2 Large Eggplants
- 1/4 c Clarified Butter, Melted
- RANDA’S SPICE
- 3/4 lb: Pound Lean Ground Beef or Lamb
- 1 1/2 c Diced Onion
- 2 1/2 tbsp JORDANIAN ROAST LAMB SPICE
- 3 tbsp Pine Puts or Slivered Almonds, Toasted
- 30 oz Diced Tomatoes
- 1 1/2 c Water
- 3 tbsp Chopped Parsley