Hi, I am Joana. Today, we’re going to make casserole of eggplants stuffed with ground meat - sheikh el mehshi recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Casserole of eggplants stuffed with ground meat - sheikh el mehshi Recipe
Casserole of eggplants stuffed with ground meat - sheikh el mehshi is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Casserole of eggplants stuffed with ground meat - sheikh el mehshi is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook casserole of eggplants stuffed with ground meat - sheikh el mehshi using 12 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Casserole of eggplants stuffed with ground meat - sheikh el mehshi:
- Prepare 1 kg small eggplants
- Make ready 400 g coarsely ground beef
- Take 1 medium onion, finely chopped
- Take 2 large tomatoes, peeled and sliced
- Make ready 2 tablespoons tomato paste, dissolved in 3 cups water
- Get 1/4 cup pine nuts
- Make ready 1/2 teaspoon cinnamon
- Make ready 1/4 teaspoon pepper
- Take 1/4 teaspoon nutmeg powder
- Make ready 1 1/2 teaspoons salt
- Prepare 3/4 cup vegetable oil, for frying eggplants
- Make ready 2 tablespoons vegetable oil, for frying onions, pine nuts and meat
Steps to make Casserole of eggplants stuffed with ground meat - sheikh el mehshi:
- In a deep skillet, heat the vegetable oil and fry the eggplants on high heat until tender and brown. Remove from oil and place on a kitchen absorbent paper.
- In another skillet fry the chopped onion until golden and tender, add the pine nuts, toss for a few seconds then add the ground meat with the cinnamon, nutmeg, salt and pepper and stir until meat is brown. Set aside.
- In a baking tray, place the fried eggplants and make a slit, lengthwise, in the middle of each one. Fill each eggplant with enough ground meat.
- Layer the tomato slices over them and pour the dissolved tomato paste. Make sure the eggplants are covered with water. Sprinkle with salt.
- Bake in the oven on medium heat for around 30 min. Do not allow all liquid to evaporate.
- Serve with vermicelli rice on the side.
- Note: You can find the recipe ‘vermicelli rice’ under my profile.
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