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Stuffed eggplant dish with minced meat, typically cooked with a yogurt sauce
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Sheikh al Mahshi (180 g) has 230 calories. That works out to 128 calories per 100 g. It contains 13.3 g of carbs, 11 g of protein, 14.8 g of fat and 4.1 g of fiber. Its 0.8 µg of B12 covers 32% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 180 g
230
KCAL / 180G
Carbs
13.3g
· 5% DV
Protein
11g
· 22% DV
Fat
14.8g
· 19% DV
Fiber
4.1g
· 15% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 23% · Protein 19% · Fat 58%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 230 kcal | |
| Total fat | 14.8 g | 19% |
| Saturated fat | 4.68 g | 23% |
| Trans fat | 0.14 g | |
| Sodium | 378 mg | 16% |
| Total carbohydrate | 13.3 g | 5% |
| Fiber | 4.1 g | 15% |
| Protein | 11 g | 22% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 180 g | 230 kcal |
| 100 g | 100 g | 128 kcal |
| ½ cup (half) | 110 g | 141 kcal |
| 1 piece (small) | 120 g | 154 kcal |
| 1 serving (small) | 150 g | 192 kcal |
| 1 cup (medium) | 220 g | 282 kcal |
| 1 serving (medium) | 250 g | 320 kcal |
| 1 piece (large) | 260 g | 333 kcal |
| 1 serving (large) | 350 g | 448 kcal |
Calculated from 128 calories per 100 g.
Sheikh al Mahshi is a Levantine stuffed-eggplant dish, usually filled with minced meat. It is often served with a garlicky yogurt sauce, though some versions use a tomato-based sauce instead.
Sheikh al Mahshi is made by hollowing small eggplants, filling them with seasoned minced meat, and cooking them until tender. Many recipes fry the eggplants first, then serve the finished dish with yogurt sauce.
Sheikh al Mahshi is associated with Levantine cooking, particularly Syrian and Lebanese food traditions. Recipes vary between households and countries, so the meat, sauce, and cooking method are not identical everywhere.
Sheikh al Mahshi can be made with either lamb or beef mince. Lamb gives the filling a richer, more distinctive flavor, while beef has a milder taste; some cooks combine the two.
No, frying the eggplant is not essential for Sheikh al Mahshi. It is common in traditional recipes, but roasting the hollowed eggplants before filling them is a practical way to use less oil.
Garlic yogurt sauce is a common accompaniment to Sheikh al Mahshi. Some recipes instead use tomato sauce, so the dish’s finish can vary by family or regional tradition.
Sheikh al Mahshi is typically stuffed with minced meat and often served with yogurt sauce. Imam Bayildi is generally a meat-free Turkish eggplant dish cooked with an onion, tomato, and olive-oil filling.
Rice is a classic side for Sheikh al Mahshi and works well with its meat filling and sauce. A crisp salad or flatbread can round out the meal without competing with the eggplant.
Yes, Sheikh al Mahshi can be frozen, preferably without the yogurt sauce. Cool the cooked eggplants, pack them airtight, and thaw them in the refrigerator before reheating; add fresh yogurt sauce when serving.
Store leftover Sheikh al Mahshi in a covered container in the refrigerator for up to 3 days. Reheat only the portion you plan to eat until hot throughout, and add or refresh the yogurt sauce afterward.
Vitamins
B12
0.76µg · 32% DV
B3
3.42mg · 21% DV
B6
0.25mg · 15% DV
Biotin
3.78µg · 13% DV
Minerals
Selenium
14µg · 25% DV
Phosphorus
173mg · 25% DV
Copper
0.2mg · 22% DV
Zinc
2.02mg · 18% DV
Sodium
378mg · 16% DV
Potassium ⭐
446mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 230 calories in 1 piece (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Sheikh al Mahshi is a Levantine dish of small eggplants hollowed out and filled with seasoned minced meat. Some versions include pine nuts in the filling, and the eggplants may be cooked or served with a savoury yoghurt sauce.
The eggplant turns tender around the rich, savoury filling. In its region of origin, it is commonly served as a main dish, often with rice; it also works well with flatbread or a fresh salad. Its character comes from both the vegetable and the meat: eggplant contributes fibre, while the filling makes the dish more substantial. For a lighter result, roast the eggplants rather than frying them and use a modest amount of oil.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
4.68g
MONOUNSATURATED
5.94g
POLYUNSATURATED
1.71g
Omega 6:3 ratio 21.1:1
Above the ideal 4:1 (21.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.