This Stuffed Smoked Eggplant recipe is one of those dishes that beautifully bridges cultures. Growing up in an Arab household, stuffed eggplant (or sheikh el mahshi) was always a special meal — the kind you looked forward to all day. It was usually filled with spiced beef or rice and simmered in tomato sauce, full of warmth and tradition.
But this version? It’s a little different — and a lot addicting.
We took that nostalgic Middle Eastern base and added a touch of our American roots. Smoky Wagyu beef, sharp cheddar, and that signature hint of paprika and seven spice give it a savory, crave-able twist that makes this dish feel both comforting and new. The eggplant is oven-roasted just until pliable, then wrapped around seasoned meat and cheese, and finally finished in the smoker, which gives it a whisper of BBQ magic without overwhelming the classic flavors.
The cheddar brings just the right amount of richness, while the tomato glaze keeps everything juicy and balanced. Honestly, we couldn’t stop going back for seconds.
More than anything, it was special to make a dish that honors where we come from while embracing the flavors we’ve grown to love. It’s a true celebration of heritage meets modern flavor — and it’s quickly becoming one of our most memorable creations.
Serve it with rice pilaf or enjoy it as-is. Either way, it’s a dish that speaks to culture, comfort, and connection.
Eggplant slices filled with spiced Wagyu beef and cheddar, rolled and smoked to perfection — a bold fusion of Arab tradition and American BBQ.
Preheat oven to 400°F. Slice eggplants lengthwise into ½-inch strips — avoid cutting too thin or they’ll tear when rolled. Lay strips flat on a parchment-lined baking tray. Drizzle with olive oil and season with salt, pepper, garlic powder, paprika, and 7 spice.
Roast in the oven for 10 minutes. They should be softened enough to bend but not fully cooked. Set aside to cool slightly.
In a bowl, combine ground Wagyu beef, diced onion, salt, pepper, garlic powder, paprika, and 7 spice. Mix until well combined.
Spread a thin layer of beef mixture onto each eggplant strip. Sprinkle with cheddar cheese, then gently roll up each strip and place seam-side down in a tray.
In a small bowl, whisk together tomato paste and water. Pour evenly over the rolled eggplant.
Cover the tray tightly with foil and stab holes all over the top to let the smoke penetrate. Place in a preheated smoker at 400°F for about 45 minutes, or until meat is fully cooked and cheese is melted.
Serve hot, either on its own or with rice pilaf for a complete meal.