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.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 444 kcal
Mise en place
Ingredients
Ingredients
- 2 pcseggplant, sliced into 1 cm rounds
for eggplant
- 1 tspsalt
for frying
- 0.5 cupvegetable oil
sauce
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 800 gcanned diced tomatoes
- 2 tbsptomato paste
- 0.5 cupwater
- 1 tspcumin powder
- 0.5 tspcoriander powder
- 0.5 tspblack pepper
- 0.5 tspsugar
- 400 gcanned chickpeas, rinsed and drained
garnish
- 2 tbspfresh parsley, chopped
Equipment
paper towels · large pot · colander · frying pan · cutting board · knife · baking dish
The method
Step by step
- 1
Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for 20 minutes to draw out excess moisture.
About 20 min
Cook’s note: 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.
About 2 min
Cook’s note: Ensure the eggplant is very dry for crispier results.
- 4
Heat vegetable oil in a large frying pan or skillet over medium-high heat.
About 2 min
Cook’s note: 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.
About 15 min
Cook’s note: 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.
About 1 min
- 7
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 8
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 9
Add the canned diced tomatoes, tomato paste, water, cumin powder, coriander powder, black pepper, and sugar.
About 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.
About 10 min
Cook’s note: Stir occasionally to prevent sticking.
- 11
Stir in the chickpeas and continue to simmer for 5 more minutes.
About 5 min
- 12
Assemble the mesaqa'ah in a baking dish by spreading a thin layer of the tomato-chickpea sauce on the bottom.
About 1 min
Cook’s note: An 8x8 inch or similar sized dish works well.
- 13
Arrange a layer of fried eggplant slices over the sauce.
About 1 min
- 14
Alternate layers of sauce and eggplant, finishing with a layer of sauce on top.
About 2 min
- 15
Bake in the preheated oven for 20-25 minutes, or until bubbling and heated through.
About 25 min
Cook’s note: The top should be slightly caramelized.
- 16
Remove from the oven and let it rest for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the flavors to settle and makes it easier to serve.
- 17
Garnish with fresh parsley before serving.
Per serving
Nutrition
- Calories
- 444.2kcal
- Protein
- 9.7g
- Carbs
- 39.3g
- Fat
- 28.5g
- Fibre
- 11.9g
- Sugar
- 16.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
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.