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.
Πρωτότυπη συνταγή από Forkin
- Συνολικός χρόνος
- 1 ώ. 20 λ.
- Μερίδες
- 4
- Δυσκολία
- Μέτρια
- Ανά μερίδα
- 444 kcal
Προετοιμασία
Υλικά
Υλικά
- 2 τεμ.eggplant, sliced into 1 cm rounds
for eggplant
- 1 κ.γ.salt
for frying
- 0,5 φλιτζάνιvegetable oil
sauce
- 1 τεμ.yellow onion, finely chopped
- 3 σκελίδαgarlic, minced
- 800 gcanned diced tomatoes
- 2 κ.σ.tomato paste
- 0,5 φλιτζάνιwater
- 1 κ.γ.cumin powder
- 0,5 κ.γ.coriander powder
- 0,5 κ.γ.black pepper
- 0,5 κ.γ.sugar
- 400 gcanned chickpeas, rinsed and drained
garnish
- 2 κ.σ.fresh parsley, chopped
Εξοπλισμός
paper towels · large pot · colander · frying pan · cutting board · knife · baking dish
Η μέθοδος
Βήμα προς βήμα
- 1
Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for 20 minutes to draw out excess moisture.
Περίπου 20 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
Σημείωση του μάγειρα: Ensure the eggplant is very dry for crispier results.
- 4
Heat vegetable oil in a large frying pan or skillet over medium-high heat.
Περίπου 2 λ.
Σημείωση του μάγειρα: 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.
Περίπου 15 λ.
Σημείωση του μάγειρα: 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.
Περίπου 1 λ.
- 7
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
Περίπου 7 λ.
- 8
Stir in the garlic and cook for another minute until fragrant.
Περίπου 1 λ.
Σημείωση του μάγειρα: Be careful not to burn the garlic.
- 9
Add the canned diced tomatoes, tomato paste, water, cumin powder, coriander powder, black pepper, and sugar.
Περίπου 1 λ.
- 10
Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
Περίπου 10 λ.
Σημείωση του μάγειρα: Stir occasionally to prevent sticking.
- 11
Stir in the chickpeas and continue to simmer for 5 more minutes.
Περίπου 5 λ.
- 12
Assemble the mesaqa'ah in a baking dish by spreading a thin layer of the tomato-chickpea sauce on the bottom.
Περίπου 1 λ.
Σημείωση του μάγειρα: An 8x8 inch or similar sized dish works well.
- 13
Arrange a layer of fried eggplant slices over the sauce.
Περίπου 1 λ.
- 14
Alternate layers of sauce and eggplant, finishing with a layer of sauce on top.
Περίπου 2 λ.
- 15
Bake in the preheated oven for 20-25 minutes, or until bubbling and heated through.
Περίπου 25 λ.
Σημείωση του μάγειρα: The top should be slightly caramelized.
- 16
Remove from the oven and let it rest for 10 minutes before serving.
Περίπου 10 λ.
Σημείωση του μάγειρα: Resting allows the flavors to settle and makes it easier to serve.
- 17
Garnish with fresh parsley before serving.
Ανά μερίδα
Διατροφικά στοιχεία
- Θερμίδες
- 444,2kcal
- Πρωτεΐνη
- 9,7g
- Υδατάνθρακες
- 39,3g
- Λιπαρά
- 28,5g
- Φυτικές ίνες
- 11,9g
- Σάκχαρα
- 16,8g
Εκτίμηση με βάση τις ποσότητες των υλικών της συνταγής. Οι τιμές μπορεί να διαφέρουν ανάλογα με τις μάρκες και τις αντικαταστάσεις.
Διατηρήστε το σωστά
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.
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