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

Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat - Family members warmth and closeness may be obtained in straightforward techniques. A single of them is cooking and serving food for the family. As a housewife, of course you don't need to miss a meal collectively appropriate? Cuisine may also be the important to a happy household, quite a few really feel homesick simply because their cooking has been located elsewhere.

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Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it's quick, it tastes yummy. They're nice and they look wonderful. Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat is something which I have loved my entire life.

To get started with this particular recipe, we have to first 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 can achieve it.

Composition needed to make Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat:

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

Directions 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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