Shekh Mehshee(Stuffed Eggplant) Recipe

Name: Shekh Mehshee(Stuffed Eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Japanese eggplants (skinnier than traditional eggplants); 1/2 lb. extra-lean ground lamb or beef; 1 small chopped onion; 1 tsp. Middle Eastern spice; 1/2 tsp. salt; 2 Tbsp. vegetable oil; 1 (8 oz.) can tomato sauce; 1/2 tsp. salt; 1 c. water; 1 small sliced tomato

Servings: persons

6 Japanese eggplants (skinnier than traditional eggplants)
1/2 lb. extra-lean ground lamb or beef
1 small chopped onion
1 tsp. Middle Eastern spice
1/2 tsp. salt
2 Tbsp. vegetable oil
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1 c. water
1 small sliced tomato

1
Wash the eggplants and remove the green tops.
2
Core them, using a coring knife (chop and save the core material).
3
Set aside.
4
In a medium size bowl, mix the ground lamb (or beef), onion, spice and 1/2 teaspoon salt.
5
With a teaspoon, fill each eggplant with the meat mixture.
6
Press stuffing in well.
7
On a cooking sheet lined with greased aluminum foil, place the chopped core material and the stuffed eggplants in rows.
8
Lightly brush eggplants with vegetable oil.
9
Bake in a 400u00b0 oven for 30 minutes or until soft.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 Japanese eggplants (skinnier than traditional eggplants), 1/2 lb. extra-lean ground lamb or beef, 1 small chopped onion, 1 tsp. Middle Eastern spice, and more.

Yes, Shekh Mehshee(Stuffed Eggplant) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shekh Mehshee(Stuffed Eggplant)

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