Casserole of eggplants stuffed with ground meat - sheikh el mehshi. Great recipe for Casserole of eggplants stuffed with ground meat - sheikh el mehshi. Fried small eggplants are stuffed with a mixture of ground meat, onions and pine nuts then baked in tomato sauce. It is served with vermicelli rice.
Peel and cut up eggplant and cook in salted water until slightly soft.
In large skillet, saute onion and celery until soft.
Add ground beef and cook until meat loses its pink color.
You can cook Casserole of eggplants stuffed with ground meat - sheikh el mehshi using 12 ingredients and 7 steps. Here is how you cook it.
Ingredients of Casserole of eggplants stuffed with ground meat - sheikh el mehshi
- Prepare 1 kg of small eggplants.
- Prepare 400 g of coarsely ground beef.
- It's 1 of medium onion, finely chopped.
- You need 2 of large tomatoes, peeled and sliced.
- Prepare 2 tablespoons of tomato paste, dissolved in 3 cups water.
- You need 1/4 cup of pine nuts.
- It's 1/2 teaspoon of cinnamon.
- It's 1/4 teaspoon of pepper.
- You need 1/4 teaspoon of nutmeg powder.
- You need 1 1/2 teaspoons of salt.
- Prepare 3/4 cup of vegetable oil, for frying eggplants.
- Prepare 2 tablespoons of vegetable oil, for frying onions, pine nuts and meat.
Drain eggplant and add to meat mixture. Put in pan; spread casserole and sprinkle with grated Parmesan cheese. Wipe off excess salt, but do not rinse slices. My recipe for Moussaka, the classic Greek meat-and-eggplant dish, takes a bit of work but is so worth it (my photo doesn't do it justice, since it was sliced cold the day after, then photographed!).
Casserole of eggplants stuffed with ground meat - sheikh el mehshi instructions
- 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..
This can prepared with all ground beef, or a ground beef/lamb blend. Spray a casserole dish with spray oil. First start by peeling the eggplant. Cut in half and then cut into strips. Place in the pot the cubed eggplant.
