Egyptian Mesa'a'ah | Baked Eggplant in Tomato Sauce

Egyptian Mesa'a'ah | Baked Eggplant i nTomato Sauce

Egyptian baked eggplant is a rich and flavorful vegan dish that highlights the natural sweetness of roasted eggplant, paired with a fragrant tomato sauce and sautéed onions and peppers. The eggplant is lightly fried before being baked to perfection, allowing it to soak up the delicious blend of spices and sauce. Served with vermicelli rice and warm pita bread, this comforting and hearty meal is a staple in Egyptian cuisine. Packed with bold flavors and wholesome ingredients, this dish is a must-try for anyone looking to enjoy a plant-based taste of Egypt.

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Ingredients

(Seasonings should be added to taste.)

For the Eggplant Dish:

• olive oil (for sautéing)

• 1 yellow onion

• 1 red bell pepper, diced

• 2 jalapeños, diced (optional for heat)

• 2 chili peppers, diced (optional for extra spice)

• 4 garlic cloves, minced

• 2 eggplants, sliced

• sea salt

• black pepper

• white pepper

• 16 ounces tomato sauce

• 1 cup water

• fresh parsley, chopped (for garnish)

For the Vermicelli Rice:

• 2 tablespoons unsalted butter (or vegan substitute)

• ½ cup vermicelli

• 1 cup long grain rice, washed and drained

• approximately 2 ½ cups water

For Serving:

• pita bread

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Instructions

Preparing the Vegetables

Thinly slice the onions and red bell pepper. If you prefer a spicier dish, also thinly slice the jalapeños and chili peppers. Heat olive oil in a pan and fry the onions and peppers until they soften. Add minced garlic and sauté until fragrant. Once ready, remove the vegetables from the heat and transfer them to a separate dish.

Prepping and Cooking the Eggplant

Remove the stems from the eggplants. Peel them partially, creating long vertical stripes for a balance of texture. Slice the eggplants into ¼-inch-wide discs, making some of them half circles for even layering.

Heat a pan over medium heat and lightly fry the eggplant slices for a few minutes on each side until softened and golden brown. Once cooked, season the eggplant with sea salt, black pepper, and white pepper.

TIP: Be cautious with oil—eggplant absorbs oil quickly, so avoid adding too much at once.

Baking the Eggplant

In a baking dish, layer the fried eggplant with the sautéed onions and peppers. In a separate bowl, mix the tomato sauce with water and pour it over the eggplant, ensuring the liquid covers everything. Bake in a 400°F oven for 30 minutesuntil the flavors meld and the sauce thickens.

Preparing the Vermicelli Rice

While the eggplant bakes, prepare the vermicelli rice. Heat butter (or vegan substitute) over medium heat, then fry the vermicelli until golden brown and fragrant. Add the washed long-grain rice and mix for 30 seconds. Pour in the water and bring it to a boil. Lower the heat and let it simmer for 45 minutes with the lid on. At the 35-minute mark, check the rice—if dry, add a bit of water; if too moist, leave the lid off for a few minutes to let excess moisture escape.

Serving

Once the baked eggplant is ready, garnish it with fresh parsley. Serve it alongside vermicelli rice and warm pita bread for an authentic Egyptian meal.

The Egyptian Cook’s Favorite Way to Enjoy It

For an even richer flavor, try eating the baked eggplant cold the next day. The flavors deepen overnight, making it even more delicious when paired with vermicelli rice and warm pita bread!