Egyptian Eggplant Dish Masaa a
Dive into the rich and aromatic flavors of **Masaa'a**, a classic Egyptian eggplant casserole that’s bursting with Mediterranean-inspired goodness. This hearty vegetarian dish layers golden-fried eggplant slices with a spiced tomato and chickpea sauce, enhanced by the earthy notes of cumin, coriander, and paprika. Lovingly baked to perfection, the dish softens and deepens in flavor, creating a melt-in-your-mouth medley that's ideal for serving alongside fluffy rice, crusty bread, or a crisp side salad. Ready in just over an hour, Masaa'a offers a perfect balance of comfort and nutrition, with protein-packed chickpeas and fresh, wholesome ingredients. Whether you're looking for a new meatless dinner idea or a taste of traditional Egyptian cuisine, this dish is sure to captivate your palate and leave you craving more.
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 1 large Onion
- 4 Garlic cloves
- 4 medium Tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 cup Chickpeas (cooked or canned)
- 1 cup Vegetable stock
- 2 tablespoons Parsley
Instructions
Slice the eggplants into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for 20 minutes to draw out excess moisture. Afterward, pat them dry with a kitchen towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, adding more oil as needed. Set aside on a plate lined with paper towels to drain excess oil.
Dice the onion and mince the garlic cloves. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for another minute.
Chop the tomatoes into small pieces and add them to the skillet along with the tomato paste, cumin, coriander, and paprika. Cook for 10 minutes, stirring occasionally, until the tomatoes break down and create a thick sauce.
Add the cooked or canned chickpeas to the tomato mixture and pour in the vegetable stock. Simmer for another 5 minutes, allowing the flavors to meld together.
Preheat your oven to 375°F (190°C). In a baking dish, arrange a layer of fried eggplant slices at the bottom. Spoon half of the tomato-chickpea mixture over the eggplant. Add another layer of eggplant and top with the remaining tomato mixture.
Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes to slightly thicken the sauce.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving. Enjoy Masaa'a as a warm main dish with rice, bread, or a side salad.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.6 g | 88% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 182.7 g | 66% | |
| Dietary Fiber | 60.0 g | 214% | |
| Total Sugars | 67.9 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 417 mg | 32% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 5145 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
