Sheikh Mehshi
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μερίδες-
συνολικός χρόνοςΥλικά
7-8 small eggplants
Hashwi:
1/5-1 pound meat
Whole yellow onion
Olive oil
Handful of pine nuts
7 spice- all spice- cinnamon- coriander-salt-pepper
2 tsp cinnamon 2 tsp all spice 1 tsp 7 1tbs salt
Sauce:
1 normal sized can of tomato sauce
2.5 cans of water
1-2 tbsp tomato paste
Salt+pepper
Οδηγίες
Eggplant Prep
Wash and peel eggplant, leaving thin strips of peel around it and cut the tips off, just peel the leaves off the tip
Once washed, use a knife to make a medium sized slit down each eggplant, this will be for stuffing
Generously salt the eggplant and inside of the slit and let it sit for an hour
Use a paper towel and squeeze each eggplant to drain of excess water
Fry the eggplant on medium-high heat and make sure all the sides are brown
Set them aside on a paper towel once ready
Hashwi
Fry the onions in olive oil until translucent
Add the pine nuts until they start to brown and the edges of the onion in the pan are browning too
Add the ground beef and spices— cook until the meat is not raw
Sauce
Add all the ingredients and taste
Assembly
Arrange the eggplant in a baking dish and stuff with 2-3 tbs of meat, making the slits deeper and longer if you need to fit more Hashwi
If you have extra Hashwi add a couple spoons to the baking dish
Use a ladle to gently pour the tomato sauce over each eggplant and around the edges making sure the meat stays in the eggplant—cover eggplant fully in the sauce
Bake covered with foil at 400 for about 40 minutes. You’ll smell it.
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μερίδες-
συνολικός χρόνος