Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat
Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat

Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, cheikh il mehchi- baked stuffed eggplants with minced meat. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is something that I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook cheikh il mehchi- baked stuffed eggplants with minced meat using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat:
  1. Get 1 kg small eggplants
  2. Make ready 400 g coarsely ground beef
  3. Take 1 medium onion, finely chopped
  4. Take 2 large tomatoes, peeled and sliced
  5. Make ready 2 tablespoons tomato paste, dissolved in 3 cups water
  6. Take 1/4 cup raw pine nuts
  7. Prepare 1/2 teaspoon cinnamon
  8. Make ready 1/4 teaspoon pepper
  9. Make ready 1/4 teaspoon nutmeg powder
  10. Get 1 1/2 teaspoon salt
  11. Make ready 3/4 cup vegetable oil, for frying eggplants
  12. Prepare 2 tablespoons vegetable oil, for frying onion, pine nuts and meat
Steps to make Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat:
  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.

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