Shekh Mehshee(Stuffed Eggplant)
Shekh Mehshee features tender stuffed eggplants filled with spiced ground meat, baked to perfection—an aromatic Middle Eastern dish perfect for flavorful, hearty meals.
Ingredients
Instructions
- Wash the eggplants and remove the green tops.
- Core them using a coring knife, chop and save the core material.
- Set aside.
- In a medium-sized bowl, mix the ground lamb or beef, chopped onion, Middle Eastern spice, and 1/2 teaspoon salt.
- Using a teaspoon, fill each eggplant with the meat mixture and press the stuffing in well.
- Line a baking sheet with greased aluminum foil, place the chopped core material and stuffed eggplants in rows.
- Lightly brush the eggplants with vegetable oil.
- Bake in a 400°F oven for 30 minutes or until soft.
Tips & Substitutions
For a richer flavor, consider adding some chopped garlic to the meat mixture. If you can't find Japanese eggplants, you can substitute with smaller globe eggplants. Feel free to experiment with spices; za'atar or cumin can add a nice twist. Ensure the meat is packed well into the eggplants to prevent it from falling out during baking.
Serving Suggestions
Serve the Shekh Mehshee with a side of rice or couscous to soak up the delicious juices. A fresh salad with a tangy vinaigrette pairs beautifully with this dish. For a complete meal, consider serving it alongside Greek Lamb Shanks for a delightful fusion of flavors.
Storage & Reheating
Leftover stuffed eggplants can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave them, but the oven will help maintain the eggplants' texture.
Nutrition & Diet Analysis (per serving)
Each serving of Shekh Mehshee(Stuffed Eggplant) contains roughly 50 calories, with 2g protein, 6g carbohydrates, and 2g fat. It is an excellent source of vitamin C (22% of the Daily Value). Note that it is relatively high in sodium, at 1797mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for the stuffing?
Absolutely! Ground turkey or chicken can be used as a leaner alternative. Just adjust the spices slightly, as they may be milder than lamb or beef. Vegetarian options, like lentils or mushrooms, can also work well for a meatless version.
What should I do if my eggplants are too bitter?
If your eggplants are bitter, try salting them before stuffing. Slice the eggplants in half lengthwise, sprinkle salt on the cut sides, and let them sit for about 30 minutes. Rinse and pat dry before proceeding with the recipe to reduce bitterness.
How can I tell when the stuffed eggplants are done cooking?
The stuffed eggplants are done when they are tender and soft to the touch, which usually takes about 30 minutes at 400°F. You can also insert a fork or knife into the flesh; it should slide in easily without resistance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).