EGYPTIAN EGGPLANT DISH (MASAA'A)
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
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!
EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH
Mesa'ah is Egyptian fried eggplant with a homemade tomato garlic sauce. This recipe is vegan, delicious, and quick to make.
Provided by Lilian B.
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the eggplant and slice into 1/4" thick disks.
- In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
- Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.
- Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.
- Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil.
- Once the eggplant is all fried, set aside.
- Chop the garlic into very fine pieces.
- In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
- Add 1 tbsp of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
- Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
- Add the salt and pepper to taste at the very end.
- Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.
- Serve with fresh pita bread.
Nutrition Facts : ServingSize 1/4 of dish, Calories 229 calories, Sugar 7 g, Sodium 120 mg, Fat 21 g, SaturatedFat 3 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 11 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg
MIHEE'S EGYPTIAN MASA'A
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
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
MASHED EGGPLANT WITH CAPERS, SCALLIONS AND PARSLEY
Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze throughout the Middle East. An assortment of mezze can precede a larger feast, served as appetizers, or you may make an informal meal of mezze, picnic-style, indoors or out. This lemony Turkish-style eggplant dip fits the bill beautifully, spread on baguette toasts or crisp pita bread.
Provided by David Tanis
Categories dips and spreads, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the capers in a bowl and rinse off salt thoroughly with lukewarm water. Soak rinsed capers in lukewarm water for 20 minutes. Drain and rinse again, then blot dry. Chop roughly and set aside.
- Heat oven to 400 degrees. Peel eggplants and cut into 1-inch cubes. Toss cubes in a mixing bowl with salt and pepper, then drizzle with 3 tablespoons olive oil and toss to coat. Place on a baking sheet in one layer and roast uncovered for 15 to 20 minutes, or until golden and tender when pierced with a fork. Cool.
- Put cooked eggplants in a food processor and pulse briefly. Add capers, scallions, parsley, garlic, lemon zest and juice, pomegranate molasses, yogurt, cayenne and 2 tablespoons olive oil and blend until well combined. Transfer to a bowl. (May be prepared and stored at cool room temperature, covered, up to 2 hours in advance, or refrigerated for up to a week.)
- Before serving, taste and adjust seasoning. Serve eggplant spread on toast, sprinkled with scallions and parsley, or as a dip for pita bread.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 11 grams
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