Shexmahshi stuffed eggplant

Name: Shexmahshi stuffed eggplant
Ingredients: 1 pound of lamb or ground beef; 2 tablespoons olive oil; 1 large onion (diced small); 1/2 tablespoon salt; 1 teaspoon black pepper; 1 teaspoon chili flakes or to taste; 1 teaspoon paprika; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1 teaspoon garlic powder; 1 large tomato (diced small); 1 cup of parsley; 6 small eggplants (black nadia eggplant); 2 cups Oil for frying the eggplants; 1 and 1/2 cups water; 1 6oz can of tomatoe paste; 1 tablespoon chicken bouillon; 1/2 teaspoon black pepper; 1/2 teaspoon dried mint

7 steps

Shexmahshi stuffed eggplant I love love eggplants especially shexmahshi (stuffed eggplants) it’s such an easy and delicious meal, I used hand minced lamb you can also use ground beef and I served it with vermicelli rice you can find the recipe for the rice on my page. Written recipe and measurements are on the link in my bio!! Enjoy!!

Updated at: Thu, 17 Aug 2023 11:36:07 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories5244.9 kcal (262%)

Total Fat498.2 g (712%)

Carbs167.1 g (64%)

Sugars95.2 g (106%)

Protein69.7 g (139%)

Sodium3881.9 mg (194%)

Fiber69.3 g (248%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Filling

1 poundlamb

or ground beef

2 tablespoonsolive oil

1onion

large, diced small

½ tablespoonsalt

1 teaspoonblack pepper

1 teaspoonchili flakes

or to taste

1 teaspoonpaprika

½ teaspooncumin

½ teaspooncoriander

1 teaspoongarlic powder

1tomato

large, diced small

1 cupparsley

6eggplants

small, black nadia eggplant

2 cupsOil

for frying the eggplants

For the sauce

1 ½ cupswater

1 x 6 oztomatoe paste

can

1 tablespoonchicken bouillon

½ teaspoonblack pepper

½ teaspoondried mint

Instructions

Step 1

1. In a pan brown the lamb or ground beef for 10 minutes

Step 2

2. Then add in the olive oil, diced onion and the spices (salt, black pepper, chili flakes, paprika, cumin, coriander and garlic powder) and sauté for about 3 minutes.

Step 3

3. Next add in the diced tomatoes sauté for about 2 minutes then lastly add in the parsley take it off the heat. Next start on the eggplants

Step 4

4. prick the eggplants with a fork several times. Fry them in oil on all sides until soft it should take about 5 minutes. Once they are all fried put them in a oven safe dish

Step 5

5. Cut a slit in the middle of the eggplants not cutting all the way through. Stuff the eggplants with the meat mixture.

Step 6

6. Make The sauce by mixing together the water, tomato paste, chicken bouillon, black pepper and dried mint then pour over the eggplant then into the oven it goes

Step 7

7. Put it in the oven at 400° for about 30 minutes then garnish with some parsley, serve with rice and enjoy.

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