Step-by-Step Guide to Make Favorite Casserole of eggplants stuffed with ground meat - sheikh el mehshi

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, casserole of eggplants stuffed with ground meat - sheikh el mehshi. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Casserole of eggplants stuffed with ground meat - sheikh el mehshi is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Casserole of eggplants stuffed with ground meat - sheikh el mehshi is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to 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 it.

The ingredients needed to make Casserole of eggplants stuffed with ground meat - sheikh el mehshi:

1. Prepare 1 kg small eggplants
2. Get 400 g coarsely ground beef
3. Take 1 medium onion, finely chopped
4. Make ready 2 large tomatoes, peeled and sliced
5. Take 2 tablespoons tomato paste, dissolved in 3 cups water
6. Make ready 1/4 cup pine nuts
7. Take 1/2 teaspoon cinnamon
8. Take 1/4 teaspoon pepper
9. Prepare 1/4 teaspoon nutmeg powder
10. Take 1 1/2 teaspoons salt
11. Make ready 3/4 cup vegetable oil, for frying eggplants
12. Prepare 2 tablespoons vegetable oil, for frying onions, pine nuts and meat

Instructions 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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