Sheik El Mehshi

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 750 gms - aubergines, baby or oval
  • 1 tbsp - butter or oil.
  • For the Stuffing :
  • 1 onion, chopped
  • 1 tbsp - butter
  • 200 gms - mince lamb
  • 1 tsp - cumin
  • 1 tsp - allspice
  • Salt and pepper to taste
  • 2 tbsp - pine nuts
  • For the Sauce :
  • 1.5 cups - hot water
  • 75 gms - tomato paste
  • 1.5 tsp - white pepper
  • 1.5 tsp - black pepper
  • To Garnish :
  • 2 medium-sized tomatoes, sliced.

How to Make Sheik El Mehshi

  • Preheat the oven to 200 C.
  • Peel strips of skin of the aubergine.
  • If preferred, leaving the neck of the aubergines on.
  • Heat some of the butter or oil in a pan and fry the aubergine until browned, then lift out and set aside.
  • Prepare the Stuffing
  • Heat the butter in the same pan, add the onions and fry them until brown.
  • Add the minced meat, season with the cumin, all spice, salt and pepper and then add the pine nuts.
  • Slice open the aubergines and fill them with the meat and onion mixture.
  • Place them in an ovenproof pot or dish.
  • Heat water in a separate pot and add the tomato paste.
  • Let it boil and carefully pour it over the stuffed aubergines.
  • Season with salt and both peppers.
  • Top each aubergine with a slice of tomato, then place in a pre-heated oven until for 25 mins. or cook on a low heat until aubergine is just tender but not soft.