Cheikh el Mehchi

Steps

1. 1

   Wash the eggplants (keep the skin and stem) and fry them whole in 100g of butter for a few minutes, turning once or twice.

2. 2

   Peel and finely chop the onion, then sauté in another pan with the remaining 25g of butter. When it starts to turn golden, add the pine nuts, then the ground meat. Salt and pepper, then cook for 10 minutes on medium heat, stirring regularly.

3. 3

   Preheat the oven to 210°C. Slit the eggplants lengthwise, scoop out a little flesh, and fill them with the meat mixture. Place the eggplants in an oven-safe dish, mix the tomato paste with 40cl of water, and pour around the eggplants.

4. 4

   Bake for 10 minutes, lower the temperature to 170°C, then continue baking for 20 more minutes, adding water over the eggplants if needed.