Steps to Make Award-winning Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat

Hello everybody, it’s Brad, 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. It is one of my favorites. For mine, I will 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 popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is something which I’ve loved my whole life. They are nice and they look wonderful.

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