Simple Way to Prepare Speedy Casserole of eggplants stuffed with ground meat - sheikh el mehshi

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, casserole of eggplants stuffed with ground meat - sheikh el mehshi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Casserole of eggplants stuffed with ground meat - sheikh el mehshi is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Casserole of eggplants stuffed with ground meat - sheikh el mehshi is something that I have loved my entire life.

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