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

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, cheikh il mehchi- baked stuffed eggplants with minced meat. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat 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 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. Take small eggplants
  2. Prepare coarsely ground beef
  3. Take medium onion, finely chopped
  4. Take large tomatoes, peeled and sliced
  5. Prepare tomato paste, dissolved in 3 cups water
  6. Get raw pine nuts
  7. Prepare cinnamon
  8. Make ready pepper
  9. Prepare nutmeg powder
  10. Make ready salt
  11. Get vegetable oil, for frying eggplants
  12. Get vegetable oil, for frying onion, pine nuts and meat
Steps 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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