Steps to Make Super Quick Homemade Casserole of eggplants stuffed with ground meat - sheikh el mehshi

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, casserole of eggplants stuffed with ground meat - sheikh el mehshi. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Casserole of eggplants stuffed with ground meat - sheikh el mehshi is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Casserole of eggplants stuffed with ground meat - sheikh el mehshi is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to 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 cook it.

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

1. Get 1 kg small eggplants
2. Get 400 g coarsely ground beef
3. Take 1 medium onion, finely chopped
4. Prepare 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. Make ready 1/4 teaspoon pepper
9. Make ready 1/4 teaspoon nutmeg powder
10. Make ready 1 1/2 teaspoons salt
11. Get 3/4 cup vegetable oil, for frying eggplants
12. Prepare 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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