Casserole of eggplants stuffed with ground meat - sheikh el mehshi
Casserole of eggplants stuffed with ground meat - sheikh el mehshi

Hi everyone, hope you are having an incredible day. Today, I’m gonna show you how to make a special dish, casserole of eggplants stuffed with ground meat - sheikh el mehshi. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Casserole of eggplants stuffed with ground meat - sheikh el mehshi is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Casserole of eggplants stuffed with ground meat - sheikh el mehshi is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have 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:
  1. 1 kg small eggplants
  2. 400 g coarsely ground beef
  3. 1 medium onion, finely chopped
  4. 2 large tomatoes, peeled and sliced
  5. 2 tablespoons tomato paste, dissolved in 3 cups water
  6. 1/4 cup pine nuts
  7. 1/2 teaspoon cinnamon
  8. 1/4 teaspoon pepper
  9. 1/4 teaspoon nutmeg powder
  10. 1 1/2 teaspoons salt
  11. 3/4 cup vegetable oil, for frying eggplants
  12. 2 tablespoons vegetable oil, for frying onions, pine nuts and meat
Steps to make Casserole of eggplants stuffed with ground meat - sheikh el mehshi:
  1. 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.
  2. 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.
  3. 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.
  4. Layer the tomato slices over them and pour the dissolved tomato paste. Make sure the eggplants are covered with water. Sprinkle with salt.
  5. Bake in the oven on medium heat for around 30 min. Do not allow all liquid to evaporate.
  6. Serve with vermicelli rice on the side.
  7. Note: You can find the recipe 'vermicelli rice' under my profile.

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