Easiest Way to Cook Yummy Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat

Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat. 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. Make sure the eggplants are covered with water.

It's similar in flavor to eggplant Parmesan, but with ground beef in the filling. Arabic recipe stuffed eggplants with red lentils, chicken meat, tomato, onion and cheese. Baked eggplant with pieces of chicken in tomato sauce. You can cook Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat using 12 ingredients and 6 steps. Here is how you achieve that.

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

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

Baked eggplant with tomatoes, onion, garlic and parsley. More stock photos from this artistSee All. Arabic stuffed Eggplant -Cheikh el mehchi. Healthy vegetarian bruschettas with bread, micro greens, hummus Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi).

Cheikh IL Mehchi- baked Stuffed Eggplants with minced meat instructions

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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