Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, cheikh il mehchi- baked stuffed eggplants with minced meat. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
See recipes for Aubergine Ragout too. Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat. Fill each eggplant with enough ground meat.
Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook cheikh il mehchi- baked stuffed eggplants with minced meat using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat:
- Take 1 kg small eggplants
- Prepare 400 g coarsely ground beef
- Get 1 medium onion, finely chopped
- Take 2 large tomatoes, peeled and sliced
- Get 2 tablespoons tomato paste, dissolved in 3 cups water
- Take 1/4 cup raw pine nuts
- Get 1/2 teaspoon cinnamon
- Make ready 1/4 teaspoon pepper
- Get 1/4 teaspoon nutmeg powder
- Prepare 1 1/2 teaspoon salt
- Make ready 3/4 cup vegetable oil, for frying eggplants
- Get 2 tablespoons vegetable oil, for frying onion, pine nuts and meat
Use small eggplants for individual serving sizes. Arabic stuffed Eggplant -Cheikh el mehchi , Palestinian Arabic Food,cuisine libanaise. Side view many stuffed eggplant rolls with meat and vegetables on a white plate on grey cement background with cutlery, concept of Stuffed eggplant Arabic recipe stuffed eggplants with red lentils, chicken. Return the eggplants along with fried minced pork, soy sauce, sugar and sesame oil.
Instructions to make Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat:
- 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.
- 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.
- 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.
- Layer the tomato slices over them and pour the dissolved tomato paste. Make sure the eggplants are covered with water. Sprinkle with salt.
- Bake in the oven on medium heat for around 30 min. Do not allow all liquid to evaporate.
- Serve with vermicelli rice on the side.
Garnish chopped green onion (green parts) and serve with My second question is regarding the minced pork. I can buy something similar in the supermarket, but that's mostly ground using a meat grinder. Wash and mince the meat coarsely, then marinate the meat with salt, oil and light soya sauce. Beat the eggs in a large bowl, then add the marinated meat to the eggs and mix vigorously until it is well incorporated. Now in the midst of the season Eggplant, and they do not cook and eat not just a crime.
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