Sheikh el Mehshi - Eggplants with meat sauce

Ingredients

2 eggplants, sliced in 2-inch rounds

1 tbsp olive oil

1 lb (500 g) ground meat

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1 tsp salt

1/2 tsp black pepper

1/2 tsp oregano

1 large onion diced

2 tomatoes diced

1 cup tomato sauce (strained tomato) 

Preheat the broiler and line a baking sheet with foil. Lay the eggplant slices in a single layer on the prepared pan, and using a brush, brush evenly on both sides with olive oil. Sprinkle with salt and pepper, then broil eggplant 5 minutes per side, until browned.  Place broiled eggplant in the bottom of a baking dish. I had 2 layers of eggplants on top of each other. Reduce oven heat to 350ºF (180ºC).

In a skillet, add some oil and saute the onion, add the garlic. When transparent, brown the meat then sprinkle with salt, pepper, cinnamon, nutmeg and allspice. Cook for 5-7 minutes using a wooden spoon to break up the meat as it cooks.

Add the chopped tomatoes and cook for 5-8 mn. Add the tomato sauce and let it simmer for a few minutes.

Carefully pour the meat mixture over the eggplant rounds and bake for 30 minutes.

Serve with rice or plain yogurt.