Meals
Sheikh El Mahshi
Stuffed eggplant casserole
Ingredients
- 1 kg medium Eggplants
- 1 medium Green pepper, sweet or hot (diced)
- 200 g Ground beef, lean
- 1 large Onion (diced)
- 7-8 cloves Garlic (minced)
- 2 tbsp Vegetable Oil
- Salt & Pepper
- Red pepper flakes
For the sauce
- 2 cups Tomato concasse
- ½ cup Water
- Salt & Pepper
For deep frying
- ½ cup Vegetable Oil
Preparation
In a frying pan
- Deep fry the eggplants whole or grill them on a griddle.
In another pan
- Sweat the onions in the oil.
- Stir in the garlic, the ground beef, and the spices.
- Cook until the meat is cooked all the way through.
- Stir in 2 tablespoons of the tomato concasse.
- Cook for a few minutes then turn off the heat.
In a casserole
- Deeply score the eggplants lengthwise and arrange the eggplants in a casserole.
- Fill each eggplant with the mixture.
In the same pan
- Sweat the pepper and spread it over the casserole.
- Bring the tomatoes and the water to a boil, season and spread over the casserole.
- Bake in the oven for about 30 to 40 minutes until all the water has evaporated.
Serving
We eat this dish with our hands using pita bread.
We expect to see a large plate of French fries served with this meal.
