While all of the foodie web sites and email newsletters are sharing recipes for how to beat the heat with no-oven recipes, I'm over here making big plans for a good long bake. The motherlode of produce is here and star among many stars of that show is our beloved eggplant. You too? It's such a Lebanese and Mediterranean favorite, eggplant in all of its shapes and slight-to-dark purple hues.
"Eggplant Still Life," one of the first photos I took for my blog.
Just the other night I was talking Lebanese food and my recipes with someone who told me she made my stuffed eggplant for a dinner party. Her guests said it was the most divine food they had ever eaten. I would feel like that's not a humble story to tell except that this dish is not "mine," it is ours, and Sheik al Mehsheh is indeed one of the most succulent dishes in the world. Layers of thinly sliced eggplant that has been already browned, with browned ground lamb or beef, cinnamon, tomato sauce, pine nuts. And if you're my mother, melty cheese on top.
Scroll down for this and my other favorite ways with eggplant. A little flatbread, a little labneh, and you are eating food "fit for a king," which is the meaning of Sheik al Mehsheh!
Our SALE in the shop is still on, to celebrate the season. Shop with code SUMMER24 for 15% off your entire order.
Bless your hands,
Stuffed Eggplant.
Make them as elegant "boats" or layered like lasagna. The assembly bakes for a couple of hours to meltingly soft, savory goodness. Find those buttery pine nuts here. And a story about Mom making this recipe for us here.
Really it's more sautéed, not deep fried. And eggplant this way is HEAVENLY! Drizzle with a garlicky tahini sauce (excellent tahini here), and wrap a bite in soft pita or saj bread.
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