詰め物入りナス（シェイク・マフシ／イマーム・バイルディ）

Velvety roasted eggplants stuffed with spiced meat or lentils, simmered in tomato sauce, and finished with fresh herbs — a warm, aromatic dish that captures the soul of Middle Eastern cuisine.

🧄 材料

🍆 For the Eggplant:

• 🍆 4 small-to-medium eggplants (slender varieties work best)
• 🧂 Salt, for sweating the eggplants
• 🫒 Olive oil (for roasting and sautéing)

🥩 For the Meat Filling (or swap with lentils for vegan):

• 🥩 300g ground lamb or beef (or 1.5 cups cooked brown lentils for vegan)
• 🧅 1 onion, finely chopped
• 🧄 3 garlic cloves, minced
• 🌿 1/4 cup chopped parsley
• 🌿 1 tsp ground allspice
• 🌶️ 1 tsp cumin
• 🟤 シナモン 小さじ1/4
• 🧂 Salt and black pepper to taste
• 🧈 Optional: pine nuts or slivered almonds (toasted)

🍅 For the Sauce:

• 🍅 1 can crushed tomatoes or 3 ripe tomatoes, grated
• 🧄 2 garlic cloves, sliced
• 🍋 Juice of half a lemon
• 🌿 1/2 tsp dried mint or oregano
• 🌶️ Optional: 1/2 tsp chili flakes

🌿 For Garnish:

• 🌿 Fresh parsley or mint
• 🍋 Lemon wedges
• 🥛 Optional: side of yogurt or tahini

🔥 説明書

🧂 1. Prep the Eggplants

Wash the eggplants, trim the tops, and slice them in half lengthwise. Use a spoon or knife to scoop out most of the flesh, creating a “boat” — but leave enough to hold shape.

Sprinkle with salt and let them sit for 20–30 minutes to remove bitterness. Rinse and pat dry.

Brush with olive oil and roast in a 400°F (200°C) oven for 20–25 minutes until slightly soft and golden.

(Alternative: You can also fry the eggplants until golden, but roasting makes them lighter.)

🍳 2. Make the Filling

In a pan, heat olive oil and sauté onion until golden. Add garlic, then stir in the ground meat (or lentils).

Add cumin, allspice, cinnamon, salt, and pepper. Cook until browned (or warmed through if using lentils). Stir in fresh parsley and toasted nuts if using.

Set aside to cool slightly.

🍅 3. Prepare the Sauce

In the same pan or a saucepan, heat a splash of olive oil. Add sliced garlic and sauté until fragrant.

Pour in tomatoes, dried mint, lemon juice, salt, pepper, and optional chili flakes. Simmer for 10 minutes until thickened slightly.

🍆 4. Stuff the Eggplants

Spoon the filling generously into the roasted eggplant halves. Place them in a baking dish.

Pour the tomato sauce around and a little over the stuffed eggplants. Cover loosely with foil.

🔥 5. Bake It All Together

Bake at 375°F (190°C) for 25–30 minutes until the eggplants are meltingly soft and the sauce is bubbling.

Remove foil in the last 10 minutes to brown slightly.

🌿 奉仕する

• Garnish with fresh parsley, mint, or a squeeze of lemon.
• Serve hot with warm rice, bulgur, or crusty bread.
• A dollop of yogurt or drizzle of tahini adds creaminess and depth.

💡 Tips & Variations

• 🧅 Use the scooped-out eggplant flesh in the filling or freeze for later use in dips.
• 🌱 Vegan? Use lentils or sautéed mushrooms and skip dairy garnishes.
• 🍽️ Perfect for entertaining — looks elegant, tastes impressive!