Sheikh El Mehsheh

September 5, 2018by Sara Assi
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Ingredients:

1 kilogram small eggplants, half peeled (peel lengthwise leaving some of its skin) 

300 grams minced beef

1 large onion, finely chopped 

Salt and black pepper to taste 

1/2 tsp cinnamon 

1/2 tsp allspice 

2 TBS tomato paste 

Water (to cover the eggplants in the pan)

4 TBS Olive oil 

Preparation:

Preheat the oven to maximum temperature 

Make a slit lengthwise in the eggplants (so you put the meat in later) 

Place the eggplants in a baking pan 

Drizzle the olive oil on them 

Grill in the oven until soft and well cooked

Transfer to a plate and allow the oil to drain on a kitchen towel 

Aside, cook onions in 1 TBS oil, add meat, salt and spices and cook well 

Fill eggplants with the beef mixture 

Line the eggplants in a baking pan 

Aside, dissolve the tomato paste in around 3 cups water (water must cover the eggplants completely) 

Bake at 180 degrees for around 30 mn 

Serve with vermicelli rice! 

Sara Assi

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