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Recipe courtesy of Sherryl Betesh

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

  • Level: Easy
  • Total: 5 hr 15 min (includes draining fresh eggplant and soaking dried eggplant)
  • Active: 40 min
  • Yield: 12 to 16 servings
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Ingredients

3 medium eggplant, peeled and cut into 1/2-inch-thick slices

1/2 cup kosher salt 

30 to 40 dried baby eggplant

Filling:

3 pounds ground beef

1/4 cup white rice 

1/4 cup vegetable oil 

1 teaspoon ground allspice 

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

Directions

  1. 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.
  2. For the filling: Mix the beef, rice, oil, allspice, cinnamon and 1/4 cup water together in a large bowl.
  3. Preheat the broiler. Stuff each baby eggplant with some filling.
  4. 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.
  5. 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.