Shekh Mehshee(Stuffed Eggplant)
Shekh Mehshee(Stuffed Eggplant) is an moderately easy dinner. Made with 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 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
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 size bowl, mix the ground lamb (or beef), onion, spice and 1/2 teaspoon salt.
With a teaspoon, fill each eggplant with the meat mixture.
Press stuffing in well.
On a cooking sheet lined with greased aluminum foil, place the chopped core material and the stuffed eggplants in rows.
Lightly brush eggplants with vegetable oil.
Bake in a 400Β° oven for 30 minutes or until soft.
π· Perfect Pairings
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