Step-by-Step Guide to Prepare Perfect Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cheikh il mehchi- baked stuffed eggplants with minced meat. One of my favorites. 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 popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must 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. Prepare 1 kg small eggplants
2. Get 400 g coarsely ground beef
3. Make ready 1 medium onion, finely chopped
4. Get 2 large tomatoes, peeled and sliced
5. Make ready 2 tablespoons tomato paste, dissolved in 3 cups water
6. Prepare 1/4 cup raw pine nuts
7. Make ready 1/2 teaspoon cinnamon
8. Get 1/4 teaspoon pepper
9. Make ready 1/4 teaspoon nutmeg powder
10. Prepare 1 1/2 teaspoon salt
11. Make ready 3/4 cup vegetable oil, for frying eggplants
12. Take 2 tablespoons vegetable oil, for frying onion, pine nuts and meat

Instructions 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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