Sheik El Mehshi

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

240 calories, 9 grams fat

Course: Main Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.