Mesaqa'ah

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for 20 minutes to draw out excess moisture.

   Ca. 20 min.

   Kokkens note: Salting helps reduce bitterness and prevents the eggplant from absorbing too much oil during frying.

2. 2

   While the eggplant rests, preheat your oven to 180°C (350°F).

3. 3

   Pat the eggplant slices thoroughly dry with paper towels.

   Ca. 2 min.

   Kokkens note: Ensure the eggplant is very dry for crispier results.

4. 4

   Heat vegetable oil in a large frying pan or skillet over medium-high heat.

   Ca. 2 min.

   Kokkens note: Use enough oil to generously coat the bottom of the pan.

5. 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.

   Ca. 15 min.

   Kokkens note: Do not overcrowd the pan; fry in small batches for even cooking.

6. 6

   In a separate large pot or Dutch oven, heat a tablespoon of the remaining frying oil over medium heat.

   Ca. 1 min.

7. 7

   Add the yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ca. 7 min.

8. 8

   Stir in the garlic and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

9. 9

   Add the canned diced tomatoes, tomato paste, water, cumin powder, coriander powder, black pepper, and sugar.

   Ca. 1 min.

10. 10

    Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.

    Ca. 10 min.

    Kokkens note: Stir occasionally to prevent sticking.

11. 11

    Stir in the chickpeas and continue to simmer for 5 more minutes.

    Ca. 5 min.

12. 12

    Assemble the mesaqa'ah in a baking dish by spreading a thin layer of the tomato-chickpea sauce on the bottom.

    Ca. 1 min.

    Kokkens note: An 8x8 inch or similar sized dish works well.

13. 13

    Arrange a layer of fried eggplant slices over the sauce.

    Ca. 1 min.

14. 14

    Alternate layers of sauce and eggplant, finishing with a layer of sauce on top.

    Ca. 2 min.

15. 15

    Bake in the preheated oven for 20-25 minutes, or until bubbling and heated through.

    Ca. 25 min.

    Kokkens note: The top should be slightly caramelized.

16. 16

    Remove from the oven and let it rest for 10 minutes before serving.

    Ca. 10 min.

    Kokkens note: Resting allows the flavors to settle and makes it easier to serve.

17. 17

    Garnish with fresh parsley before serving.