Vegetarian Stuffed Eggplant (Sheik Mahshi)
INGREDIENTS
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1/2 cup white basmati rice
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3 eggplants (about 3 lbs. total)
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Kosher salt
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1/4 cup toasted pine nuts
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2 cups canned chickpeas, drained
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1/2 cup fresh parsley, coarsely chopped
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1/2 cup fresh mint leaves, coarsely chopped
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Extra virgin olive oil (about 3/4 cup, divided)
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1 brown onion, peeled and minced
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3 cans (16 oz. each) diced fire roasted tomatoes
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4 roasted garlic cloves, minced
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1/2 tsp cinnamon
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1/4 tsp allspice
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2 fresh lemons, juiced
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2 tbsp tomato paste
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Dash of cayenne pepper
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Salt and pepper
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Food processor, 9×13 baking dish or pan, aluminum foil
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