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

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, casserole of eggplants stuffed with ground meat - sheikh el mehshi. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

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

To get started with this recipe, we have to first prepare a few ingredients. 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. Make ready small eggplants
2. Prepare coarsely ground beef
3. Make ready medium onion, finely chopped
4. Make ready large tomatoes, peeled and sliced
5. Take tomato paste, dissolved in 3 cups water
6. Get pine nuts
7. Get cinnamon
8. Get pepper
9. Make ready nutmeg powder
10. Get salt
11. Make ready vegetable oil, for frying eggplants
12. Prepare 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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