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Sheekh El Mihshee (Stuffed eggplant) Recipe

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This recipe for Sheekh El Mihshee (Stuffed eggplant) is from El Barakay - The Bountiful Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling
1 medium size onion (chopped)
1 tbsp. vegetable oil
½ lb. ground beef
1 tsp. allspice
1/2 tsp. pepper
1/2 tsp. salt
1/8 tsp. cinnamon
Tomato sauce (homemade or jarred)
2 eggplants
1 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper

White rice or your choice of pasta
Directions:
Directions:
Preheat the oven to 350º. You can also use a grill.

Remove some of the eggplant peel with a peeler (peel lines of skin every other inch). Poke the eggplant in a few spots with a knife. Sprinkle with salt and pepper and drizzle with olive oil.
Roast the eggplant in the oven for about 20 minutes, or until softened. You should check on the eggplant and turn them after 10 minutes.

Heat vegetable oil in pan. Sauté onion, add ground beef, salt, pepper, allspice and cinnamon. Cook until the beef is cooked through. Remove from heat.

Cut the eggplant in half length wise but do not split fully. Open the eggplant and stuff with the ground beef. Bring the two halves together and place in a pan. Add tomato sauce and bake in 350º over for 10 minutes.

I like to make my own tomato sauce by cooking fresh tomatoes that have been cut in small pieces, onion, garlic, salt, pepper and some pepper flakes for about 20 minutes or until all the flavors blend together. I don't peer the tomatoes but you may prefer them peeled. Again, I like to do this because I usually have plenty of fresh tomatoes from the garden, and that's how my mother taught me to make sauce. However, you can certainly use your favorite pasta sauce instead.

Cook rice or pasta on the side.

Serve the rice or pasta in a bowl with the eggplant on top. Add additional sauce if you would like.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is the last recipe I entered for this cookbook.

This is a great summer meal if you like to grow a garden. It's very rewarding to pick your own eggplant from the garden and prepare this meal. I almost forgot about this recipe until I was telling my mother that I had about 10 eggplants in the garden and didn't know what I was going to do with them. She reminded me of this meal and I prepared it the next day for my kids. They loved it. I hope you enjoy this dish.

 

 

 

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