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Sheikh El Mehchi (Stuffed Eggplant) Recipe

Sheikh El Mehchi (Stuffed Eggplant)

About the recipe today, Sheikh El Mehchi, it is called so because the eggplants are stuffed without removing their tops, so it looks like the head of Sheikhs.


1 kilo small eggplants
200 grams minced meat
1 medium onion, finely chopped
1 teaspoon salt+ 1 teaspoon salt
1/2 teaspoon seven spices+1/2 teaspoon seven spices
handful of pine seeds
1 tablespoon canola oil
1 red tomato sliced
1 tablespoon tomato paste
2 cups frying oil


Peel the eggplants without removing the heads

Heat the frying oil, fry the eggplants until brown color. Place on kitchen towel to remove the excess oil

Heat the canola oil and fry the chopped onions until transparent, add the pine seeds and fry for another 2 minutes, then add the meat and fry until well cooked. Season with salt and 1/2 teaspoon seven spices

Preheat the oven to 180 C

Slice open the eggplant in the middle and place a generous tablespoon of the meat stuffing inside it, press it down gently with the back of spoon

Place the stuffed eggplants on a baking tray or dish, cover with the tomato slices

Dissolve the tomato paste with 2 cups of water, season with remaining salt and spices and pour over the eggplants

Bake in the oven for about 25 minutes

Serve with cooked rice
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