Egyptian Mesa’ah

https://youtu.be/VxDsL7aT86Q?si=CdmkM5Qwt7U0BZ-e

Print

EGYPTIAN MESA'AH | BAKED EGGPLANT IN TOMATO SAUCE

Yield 4

Prep time

15 Min

Cook time

25 Min

Bake Time

30 Min

Total time

1 H & 10 M

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.

Cook modePrevent screen from turning off

Ingredients

For the Eggplant Dish:

• olive oil
• 1 yellow onion
• 1 red bell pepper
• 2 jalapeños
• 2 chili peppers
• 4 garlic cloves
• 2 eggplants
• sea salt
• black pepper
• white pepper
• 16 ounces tomato sauce
• 1 cup water

For Garnish and Serving:

• fresh parsley
• fresh pita bread

Instructions

Prepare the Vegetables:

1. Heat a drizzle of olive oil in a large pan over medium heat.
2. Sauté 1 thinly sliced yellow onion, 1 diced red bell pepper, 2 diced jalapeños, and 2 diced chili peppers until softened.
3. Add 4 minced garlic cloves and cook until fragrant.
4. Transfer the cooked vegetables to a separate dish and set aside.

Prepare and Cook the Eggplant:

1. Remove the stems from 2 eggplants.
2. Peel the eggplants partially, leaving long vertical stripes of skin for texture.
3. Slice the eggplants into ¼-inch-thick rounds, cutting some into half circles for easier layering.
4. Heat a lightly oiled pan over medium heat.
5. Fry the eggplant slices for a few minutes per side until softened and golden brown.
6. Season the cooked eggplant with sea salt, black pepper, and white pepper.

Assemble the Mesa

1. Layer the fried eggplant, sautéed onion, red bell pepper, jalapeños, and chili peppers in a baking dish.
2. Combine 16 ounces tomato sauce with 1 cup water in a bowl.
3. Pour the tomato mixture over the eggplant, ensuring everything is well covered.
4. Bake at 400°F for 30 minutes, or until the sauce thickens and the flavors meld together.

Serve:

1. Serve Egyptian mesa'ah alongside or on top of vermicelli rice and fresh pita bread.
2. Garnish it with freshly chopped parsley and enjoy.

Notes

The Egyptian Cook's Favorite Way to Enjoy Mesa'ah:

While Egyptian mesa'ah is delicious fresh out of the oven, The Egyptian Cook's favorite way to enjoy it is the next day straight from the refrigerator. As it rests overnight, the eggplant absorbs even more of the tomato sauce and the flavors have time to deepen and come together. Served cold alongside vermicelli rice and warm pita bread, it becomes an entirely different experience that he finds even more flavorful than when it is freshly made.

Did you make this recipe?

Tag @theegyptiancook on instagram and hashtag it #theegyptiancook