Shekh Mehshee(Stuffed Eggplant)

• 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

1. Wash the eggplants and remove the green tops.
2. Core them, using a coring knife (chop and save the core material).
3. Set aside.
4. In a medium size bowl, mix the ground lamb (or beef), onion, spice and 1/2 teaspoon salt.
5. With a teaspoon, fill each eggplant with the meat mixture.
6. Press stuffing in well.
7. On a cooking sheet lined with greased aluminum foil, place the chopped core material and the stuffed eggplants in rows.
8. Lightly brush eggplants with vegetable oil.
9. Bake in a 400u0b0 oven for 30 minutes or until soft.

eggplants, extralean ground lamb, onion, eastern spice, salt, vegetable oil, tomato sauce, salt, water, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1722 (may not work)