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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Shekh Mehshee(Stuffed Eggplant)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions