Egyptian Eggplant Dish Masaaa Recipes

EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH

Steps:

• Wash the eggplant and slice into 1/4" thick disks.
• In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
• Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.
• Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.
• Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil.
• Once the eggplant is all fried, set aside.
• Chop the garlic into very fine pieces.
• In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
• Add 1 tbsp of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
• Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
• Add the salt and pepper to taste at the very end.
• Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.
• Serve with fresh pita bread.

MIHEE'S EGYPTIAN MASA'A

Steps:

• preheat oven to 325°F.
• cut vegetables into 1 inch pieces.
• heat oil.
• cook garlic just until browned (do not overcook!).
• add onion & spices, stir, cook until tender.
• add vegetables, potatoes & chickpeas, stir to coat.
• transfer to deep, covered baking dish, add tomatoes and stir to combine.
• cover and bake on middle rack for 1-1.5 hours, stirring occasionally.
• serve alone or on brown rice.