Sheikh el Mahshi (Lebanese Lamb Stuffed Aubergines with Tahini)
Roasted aubergines filled with spiced lamb and pine nuts, baked in tomato sauce and drizzled with tahini.
Made with Basic tomato sauce and Tahini sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £2.40 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Cut each aubergine in half lengthways, score the flesh in a criss cross and brush with 2 tablespoons of the oil. Roast cut side up for 25 minutes until soft and golden.
25 min - 2
Meanwhile, heat the rest of the oil in a frying pan. Add the lamb and cook for 6 minutes, breaking it up, until browned. Add the onion and cook for 5 minutes.
11 min - 3
Stir in the garlic, allspice, cinnamon and salt and cook for 1 minute. Toast the pine nuts in a dry pan for 2 minutes and stir through.
- 4
Spread your ready made basic tomato sauce (see the base recipe) in a baking dish. Press the middle of each roasted aubergine half down to make a hollow and set them in the sauce.
- 5
Pile the lamb into the hollows. Cover the dish loosely with foil and bake at 190°C (170°C fan) for 20 minutes.
20 min - 6
Remove the foil and bake for a further 5 minutes. Drizzle with your tahini sauce (see the base recipe), scatter with parsley and serve with rice or flatbreads.
5 min
Tips
- Choose small, firm aubergines with shiny skin. Larger ones have more seeds and can be bitter.
- Do not skip scoring the flesh. It lets the oil in and helps them cook through evenly.
- Toast the pine nuts until just golden. They burn in seconds once they begin to colour.
Storing and freezing
Cool within 90 minutes and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freeze without the tahini sauce for up to 2 months.
Questions
Can I make it without pine nuts?
Yes. Leave them out for a nut free version, or use toasted sunflower seeds for a similar crunch. Check packaging to be sure it is nut free.
Can I use beef mince?
Yes. Beef works well, though lamb is more traditional and gives a richer, slightly sweeter flavour with the allspice.
Is this dish gluten free?
Yes. All the ingredients are naturally gluten free. It is also dairy free and egg free when served with the dairy free tahini sauce.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.