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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 20 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 444 kcal
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 2 buc.eggplant, sliced into 1 cm rounds
for eggplant
- 1 lingurițăsalt
for frying
- 0,5 canăvegetable oil
sauce
- 1 buc.yellow onion, finely chopped
- 3 cățelgarlic, minced
- 800 gcanned diced tomatoes
- 2 lingurătomato paste
- 0,5 canăwater
- 1 lingurițăcumin powder
- 0,5 lingurițăcoriander powder
- 0,5 lingurițăblack pepper
- 0,5 lingurițăsugar
- 400 gcanned chickpeas, rinsed and drained
garnish
- 2 lingurăfresh parsley, chopped
Ustensile
paper towels · large pot · colander · frying pan · cutting board · knife · baking dish
Mod de preparare
Pas cu pas
- 1
Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for 20 minutes to draw out excess moisture.
Aproximativ 20 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: Ensure the eggplant is very dry for crispier results.
- 4
Heat vegetable oil in a large frying pan or skillet over medium-high heat.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 7
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
Aproximativ 7 min.
- 8
Stir in the garlic and cook for another minute until fragrant.
Aproximativ 1 min.
Nota bucătarului: Be careful not to burn the garlic.
- 9
Add the canned diced tomatoes, tomato paste, water, cumin powder, coriander powder, black pepper, and sugar.
Aproximativ 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.
Aproximativ 10 min.
Nota bucătarului: Stir occasionally to prevent sticking.
- 11
Stir in the chickpeas and continue to simmer for 5 more minutes.
Aproximativ 5 min.
- 12
Assemble the mesaqa'ah in a baking dish by spreading a thin layer of the tomato-chickpea sauce on the bottom.
Aproximativ 1 min.
Nota bucătarului: An 8x8 inch or similar sized dish works well.
- 13
Arrange a layer of fried eggplant slices over the sauce.
Aproximativ 1 min.
- 14
Alternate layers of sauce and eggplant, finishing with a layer of sauce on top.
Aproximativ 2 min.
- 15
Bake in the preheated oven for 20-25 minutes, or until bubbling and heated through.
Aproximativ 25 min.
Nota bucătarului: The top should be slightly caramelized.
- 16
Remove from the oven and let it rest for 10 minutes before serving.
Aproximativ 10 min.
Nota bucătarului: Resting allows the flavors to settle and makes it easier to serve.
- 17
Garnish with fresh parsley before serving.
Per porție
Valori nutriționale
- Calorii
- 444,2kcal
- Proteine
- 9,7g
- Carbohidrați
- 39,3g
- Grăsimi
- 28,5g
- Fibre
- 11,9g
- Zahăr
- 16,8g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.