Sherryl Betish's S'fiha (Stuffed Baby Eggplants with Ground Meat)

TOTAL TIME: 4 hr 45 min
Prep: 40 min
Inactive Prep: 1 hr 45 min
Cook: 2 hr 20 min
YIELD: 12 to 16 servings


  • 3 medium eggplant, peeled and cut into 1/2-inch-thick slices
  • 1/2 cup kosher salt
  • 30 to 40 dried baby eggplant
    • FILLING:
      • 1 teaspoon ground cinnamon
      • 1/4 cup vegetable oil, plus more for oiling the sheet pan
      • One 2-pound chicken, quartered
      • 6 medium potatoes, peeled and cut into 1-inch-thick slices
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      Toss the eggplant slices with the salt and drain in colander for 1 hour. Combine the dried baby eggplant and enough warm water to cover in a large bowl. Soak until pliable, 30 to 45 minutes.

      For the filling: Mix the beef, rice, oil, allspice, cinnamon and 1/4 cup water together in a large bowl.

      Preheat the broiler. Stuff each baby eggplant with some filling.

      Brush the salt from the eggplant slices and place on a well-oiled sheet pan. Broil without turning until dark brown, 15 to 20 minutes.

      Preheat the oven to 350 degrees F. Heat a large roasting pan over medium-high heat on the stove. Add the oil and sear the chicken pieces until golden, 3 to 4 minutes on each side. Remove the chicken from the pan. Sear the baby eggplant in the same pan about 4 to 5 minutes per side. Turn off the heat. Layer the baby eggplant, followed by the potatoes, chicken and broiled eggplant slices in the roasting pan. Cover with foil and bake until a thermometer inserted into the chicken registers 165 degrees F, about 2 hours.
      A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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