Mesaqa'ah
A comforting Egyptian vegan dish featuring layers of tender fried eggplant, a rich tomato sauce, and spiced chickpeas. This hearty casserole is perfect as a main course, offering a delightful blend of textures and savory flavors.
Una recepta original de Forkin
- Temps total
- 1 h 20 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 444 kcal
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 2 ueggplant, sliced into 1 cm rounds
for eggplant
- 1 ctsalt
for frying
- 0,5 tassavegetable oil
sauce
- 1 uyellow onion, finely chopped
- 3 gragarlic, minced
- 800 gcanned diced tomatoes
- 2 cstomato paste
- 0,5 tassawater
- 1 ctcumin powder
- 0,5 ctcoriander powder
- 0,5 ctblack pepper
- 0,5 ctsugar
- 400 gcanned chickpeas, rinsed and drained
garnish
- 2 csfresh parsley, chopped
Estris
paper towels · large pot · colander · frying pan · cutting board · knife · baking dish
Elaboració
Pas a pas
- 1
Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for 20 minutes to draw out excess moisture.
Uns 20 min
Nota de cuina: Salting helps reduce bitterness and prevents the eggplant from absorbing too much oil during frying.
- 2
While the eggplant rests, preheat your oven to 180°C (350°F).
- 3
Pat the eggplant slices thoroughly dry with paper towels.
Uns 2 min
Nota de cuina: Ensure the eggplant is very dry for crispier results.
- 4
Heat vegetable oil in a large frying pan or skillet over medium-high heat.
Uns 2 min
Nota de cuina: Use enough oil to generously coat the bottom of the pan.
- 5
Fry the eggplant slices in batches until golden brown and tender on both sides, then transfer them to a plate lined with paper towels to drain excess oil.
Uns 15 min
Nota de cuina: Do not overcrowd the pan; fry in small batches for even cooking.
- 6
In a separate large pot or Dutch oven, heat a tablespoon of the remaining frying oil over medium heat.
Uns 1 min
- 7
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
- 8
Stir in the garlic and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
- 9
Add the canned diced tomatoes, tomato paste, water, cumin powder, coriander powder, black pepper, and sugar.
Uns 1 min
- 10
Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
Uns 10 min
Nota de cuina: Stir occasionally to prevent sticking.
- 11
Stir in the chickpeas and continue to simmer for 5 more minutes.
Uns 5 min
- 12
Assemble the mesaqa'ah in a baking dish by spreading a thin layer of the tomato-chickpea sauce on the bottom.
Uns 1 min
Nota de cuina: An 8x8 inch or similar sized dish works well.
- 13
Arrange a layer of fried eggplant slices over the sauce.
Uns 1 min
- 14
Alternate layers of sauce and eggplant, finishing with a layer of sauce on top.
Uns 2 min
- 15
Bake in the preheated oven for 20-25 minutes, or until bubbling and heated through.
Uns 25 min
Nota de cuina: The top should be slightly caramelized.
- 16
Remove from the oven and let it rest for 10 minutes before serving.
Uns 10 min
Nota de cuina: Resting allows the flavors to settle and makes it easier to serve.
- 17
Garnish with fresh parsley before serving.
Per ració
Nutrició
- Calories
- 444,2kcal
- Proteïnes
- 9,7g
- Hidrats de carboni
- 39,3g
- Greixos
- 28,5g
- Fibra
- 11,9g
- Sucre
- 16,8g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover mesaqa'ah in an airtight container in the refrigerator.
Reheat in the microwave or in an oven at 160°C (325°F) until warmed through.