Recipe of Super Quick Homemade Casserole of eggplants stuffed with ground meat - sheikh el mehshi

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, casserole of eggplants stuffed with ground meat - sheikh el mehshi. It is one of my favorites food recipes. This time, I will 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 popular of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Casserole of eggplants stuffed with ground meat - sheikh el mehshi is something that I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook casserole of eggplants stuffed with ground meat - sheikh el mehshi using 12 ingredients and 7 steps. Here is how you can achieve it.

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

1. Take small eggplants
2. Prepare coarsely ground beef
3. Prepare medium onion, finely chopped
4. Get large tomatoes, peeled and sliced
5. Prepare tomato paste, dissolved in 3 cups water
6. Make ready pine nuts
7. Get cinnamon
8. Take pepper
9. Make ready nutmeg powder
10. Make ready salt
11. Make ready vegetable oil, for frying eggplants
12. Take 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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