Egyptian Eggplant Dish Masaaa Food

MIHEE'S EGYPTIAN MASA'A

Mihee's Egyptian Masa'a image

Had an eggplant (which I never cook with) and some miscellaneous squash in the fridge. Wanted to make the vegetable stew I had enjoyed so often in Egypt but all the recipes I could find were too much like Greek mousaka (layers, white sauce etc.) so I experimented and came up with this.

Provided by Miheehee

Categories Stew

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
4 teaspoons minced garlic
1 large onion
4 teaspoons ground cumin
4 teaspoons ground coriander
1 eggplant
2 zucchini
1 pattypan squash
1 red pepper
2 large potatoes
2 (19 ounce) cans chickpeas
2 (28 ounce) cans diced tomatoes

Steps:

preheat oven to 325°F.
cut vegetables into 1 inch pieces.
heat oil.
cook garlic just until browned (do not overcook!).
add onion & spices, stir, cook until tender.
add vegetables, potatoes & chickpeas, stir to coat.
transfer to deep, covered baking dish, add tomatoes and stir to combine.
cover and bake on middle rack for 1-1.5 hours, stirring occasionally.
serve alone or on brown rice.

Nutrition Facts : Calories 355.9, Fat 6.1, SaturatedFat 0.6, Sodium 848.1, Carbohydrate 68.2, Fiber 14.3, Sugar 11.8, Protein 12

EGYPTIAN EGGPLANT DISH (MASAA'A)

Egyptian Eggplant Dish (Masaa'a) image

Eggplant dish that can be served either as a side dish, or as as I prefer, a main dish over rice. We sometimes add a little browned ground beef to the mixture (about 1/2 pound) for a little variation. More traditionally it is made with a hot pepper rather than a green one, but my family prefers the green pepper. Spice it up as much as you want!

Provided by UmmIbrahim

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant, cut into 1/2 inch slices
2 large potatoes, cubed
1 green bell pepper, sliced
1 (15 ounce) can chickpeas, rinsed and drained
2 garlic cloves, chopped
1 large onion, thinly sliced
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon pepper
1 teaspoon good mustard
oil, for frying

Steps:

Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
Fry pepper slices in oil until tender, set aside.
In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
Add in the veggies and tomato sauce and mix well.
Cook just long enough to heat through.
Sprinkle with chickpeas.
Enjoy!

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