• Cut off the stems & cap from the eggplants
  • Core the insides of the eggplant
  • Sprinkle the inside with some salt & let them sit for 20 minutes
  • In a frypan on high heat add the oil then add the onion & fry until soft
  • Add the mince & cook until brown
  • Add the spices & mix
  • ​Place the meat mixture in a bowl & set aside to cool
  • Wash the salt off the eggplants  & dry them with a paper towel
  • Place the oil in frypan on high heat
  • Place the eggplants in the frypan and fry on each side until brown
  • Place on a dish to cool down
  • Scoop the meat mixture in the eggplants & place in the same frypan
  • To make the juice, add the salt, citric acid and boiling water in the tomato puree and mix all together
  • Pour over the eggplants
  • Cover & cook on low-med heat for 30 minutes

​Serve with some rice & enjoy!

Assyrian Dishes © ALL RIGHTS RESERVED. 


Sheikh Mahshi


4 small Eggplants
2 tablespoons Light olive Oil 

Meat Filling
500gms Extra Lean Beef Mince
2 tablespoons Light Olive Oil
1 small Onion (diced)
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Curry Powder
1/2 teaspoon Paprika

Tomato Juice
2 cups Tomato Puree/Sauce
1 cup Boiling Water
1 teaspoon Citric Acid
1 teaspoon Salt