Shexmahshi - Stuffed Eggplant

Welcome to a delightful culinary experience with Shexmahshi, a traditional dish that combines the earthy flavors of eggplants with a savory lamb or beef stuffing. This dish is a staple in Middle Eastern cuisine and offers a burst of flavors that are both comforting and satisfying. Serve it with a side of vermicelli rice for an unforgettable meal.

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 variety)
🥄 2 cups oil for frying the eggplants
💧 1 and 1/2 cups water
🟠 1 6oz can of tomato paste
🍗 1 tablespoon chicken bouillon
🌿 1/2 teaspoon dried mint

Instructions

1- Cook the Meat Filling:

In a pan, brown the lamb or ground beef over medium heat for about 10 minutes.
Add olive oil, diced onion, salt, black pepper, chili flakes, paprika, cumin, coriander, and garlic powder. Sauté for approximately 3 minutes.
Incorporate the diced tomatoes and sauté for another 2 minutes.
Mix in the parsley, then remove the pan from heat.

2- Prepare the Eggplants:

Prick the eggplants several times with a fork.
Fry them in oil on all sides until soft. This should take about 5 minutes.
Once fried, place them in an oven-safe dish.
Cut a slit in the middle of each eggplant, ensuring not to cut all the way through. Stuff them with the meat mixture.

3- Prepare the Sauce:

Combine water, tomato paste, chicken bouillon, black pepper, and dried mint in a bowl. Mix well.

4- Bake the Dish:

Pour the sauce over the stuffed eggplants in the oven-safe dish.
Preheat your oven to 400°F (200°C).
Place the dish in the oven and bake for about 30 minutes.
Garnish with fresh parsley before serving.

5- Serve:

Serve hot, accompanied by vermicelli rice.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4-6
Calories: Approximately 450 per serving (excluding rice)
Macros per Serving: Proteins - 25g, Fats - 30g, Carbohydrates - 20g
Equipment: Large frying pan, oven-safe dish, mixing bowl