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We hope you got benefit from reading it, now let’s go back to casserole of eggplants stuffed with ground meat - sheikh el mehshi recipe. You can cook casserole of eggplants stuffed with ground meat - sheikh el mehshi using 12 ingredients and 7 steps. Here is how you do it.
The ingredients needed to cook Casserole of eggplants stuffed with ground meat - sheikh el mehshi:
- Provide small eggplants
- Prepare coarsely ground beef
- Use medium onion, finely chopped
- You need large tomatoes, peeled and sliced
- Provide tomato paste, dissolved in 3 cups water
- Prepare pine nuts
- Provide cinnamon
- Use pepper
- Use nutmeg powder
- Provide salt
- Take vegetable oil, for frying eggplants
- Prepare vegetable oil, for frying onions, pine nuts and meat
Steps to make Casserole of eggplants stuffed with ground meat - sheikh el mehshi:
- 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.
- Note: You can find the recipe 'vermicelli rice' under my profile.
My mother asked me to check on the sheik al mehshee, traditionally a Lebanese stuffed eggplant dish Spoon half of the meat evenly over the eggplant and pour half of the remaining tomato sauce over the meat. Stuffed Eggplant Au Gratin SHEIKH EL MAHSHI BATINJAAN. Prepare Sheikh el Mahshie Batinjaan according to recipe. Italian eggplants are medium side, meaty but a little too large for stuffing. I decided to cut them lengthwise and top them with meat filling.
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