Shekh Mehshee(Stuffed Eggplant) - cooking recipe

Ingredients

6 Japanese eggplants (skinnier than traditional eggplants)
1/2 lb. extra-lean ground lamb or beef
1 small chopped onion
1 tsp. Middle Eastern spice
1/2 tsp. salt
2 Tbsp. vegetable oil
1 (8 oz.) can tomato sauce
1/2 tsp. salt
1 c. water
1 small sliced tomato

Preparation

Wash the eggplants and remove the green tops.
Core them, using a coring knife (chop and save the core material).
Set aside.
In a medium size bowl, mix the ground lamb (or beef), onion, spice and 1/2 teaspoon salt.
With a teaspoon, fill each eggplant with the meat mixture.
Press stuffing in well.
On a cooking sheet lined with greased aluminum foil, place the chopped core material and the stuffed eggplants in rows.
Lightly brush eggplants with vegetable oil.
Bake in a 400\u00b0 oven for 30 minutes or until soft.