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

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cheikh il mehchi- baked stuffed eggplants with minced meat. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is something that I’ve loved my whole life.

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

The ingredients needed to make Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat:
  1. Make ready 1 kg small eggplants
  2. Get 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. Prepare 1/4 cup raw pine nuts
  7. Get 1/2 teaspoon cinnamon
  8. Get 1/4 teaspoon pepper
  9. Take 1/4 teaspoon nutmeg powder
  10. Prepare 1 1/2 teaspoon salt
  11. Take 3/4 cup vegetable oil, for frying eggplants
  12. Take 2 tablespoons vegetable oil, for frying onion, pine nuts and meat
Instructions 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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