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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 20 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 444 kcal
Ön hazırlık
Malzemeler
Malzemeler
- 2 adeteggplant, sliced into 1 cm rounds
for eggplant
- 1 çay kaşığısalt
for frying
- 0,5 su bardağıvegetable oil
sauce
- 1 adetyellow onion, finely chopped
- 3 dişgarlic, minced
- 800 gcanned diced tomatoes
- 2 yemek kaşığıtomato paste
- 0,5 su bardağıwater
- 1 çay kaşığıcumin powder
- 0,5 çay kaşığıcoriander powder
- 0,5 çay kaşığıblack pepper
- 0,5 çay kaşığısugar
- 400 gcanned chickpeas, rinsed and drained
garnish
- 2 yemek kaşığıfresh parsley, chopped
Ekipman
paper towels · large pot · colander · frying pan · cutting board · knife · baking dish
Hazırlanışı
Adım adım
- 1
Place the sliced eggplant in a colander, sprinkle with salt, and let it sit for 20 minutes to draw out excess moisture.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: Ensure the eggplant is very dry for crispier results.
- 4
Heat vegetable oil in a large frying pan or skillet over medium-high heat.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 7
Add the yellow onion and cook until softened and translucent, about 5-7 minutes.
Yaklaşık 7 dk.
- 8
Stir in the garlic and cook for another minute until fragrant.
Yaklaşık 1 dk.
Aşçının notu: Be careful not to burn the garlic.
- 9
Add the canned diced tomatoes, tomato paste, water, cumin powder, coriander powder, black pepper, and sugar.
Yaklaşık 1 dk.
- 10
Bring the sauce to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
Yaklaşık 10 dk.
Aşçının notu: Stir occasionally to prevent sticking.
- 11
Stir in the chickpeas and continue to simmer for 5 more minutes.
Yaklaşık 5 dk.
- 12
Assemble the mesaqa'ah in a baking dish by spreading a thin layer of the tomato-chickpea sauce on the bottom.
Yaklaşık 1 dk.
Aşçının notu: An 8x8 inch or similar sized dish works well.
- 13
Arrange a layer of fried eggplant slices over the sauce.
Yaklaşık 1 dk.
- 14
Alternate layers of sauce and eggplant, finishing with a layer of sauce on top.
Yaklaşık 2 dk.
- 15
Bake in the preheated oven for 20-25 minutes, or until bubbling and heated through.
Yaklaşık 25 dk.
Aşçının notu: The top should be slightly caramelized.
- 16
Remove from the oven and let it rest for 10 minutes before serving.
Yaklaşık 10 dk.
Aşçının notu: Resting allows the flavors to settle and makes it easier to serve.
- 17
Garnish with fresh parsley before serving.
Porsiyon başına
Besin değerleri
- Kalori
- 444,2kcal
- Protein
- 9,7g
- Karbonhidrat
- 39,3g
- Yağ
- 28,5g
- Lif
- 11,9g
- Şeker
- 16,8g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.