Best 3 Egyptian Eggplant Dish Masaaa Recipes

Egyptian eggplant dish masaaa is a popular dish in Egyptian cuisine. It features tender, flavorful eggplants cooked in a savory tomato-based sauce. This dish is a delightful balance of flavors, with the eggplants absorbing the delicious spices and herbs, creating a rich and satisfying meal. Served with rice, pita bread, or your favorite sides, Egyptian eggplant dish masaaa is a comforting and flavorful dish that is sure to please the whole family as a main course or as part of a larger spread.

Here are our top 3 tried and tested recipes!

EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH

Egyptian Fried Eggplant with Tomato Sauce - Mesa'ah image

Mesa'ah is Egyptian fried eggplant with a homemade tomato garlic sauce. This recipe is vegan, delicious, and quick to make.

Provided by Lilian B.

Categories Breakfast

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 large eggplant (about 1 lb or 0.5 kg in size)
3 medium tomatoes
2 spicy pepper (if preferred)
4 garlic cloves
About 6 tbsp oil for frying the eggplant
2 tbsp of white vinegar
Salt and pepper to taste

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.

Nutrition Facts : ServingSize 1/4 of dish, Calories 229 calories, Sugar 7 g, Sodium 120 mg, Fat 21 g, SaturatedFat 3 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 11 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg

EGYPTIAN EGGPLANT DISH (MASAA'A)

Egyptian Eggplant Dish (Masaa'a) image

Eggplant dish that can be served either as a side dish, or as as I prefer, a main dish over rice. We sometimes add a little browned ground beef to the mixture (about 1/2 pound) for a little variation. More traditionally it is made with a hot pepper rather than a green one, but my family prefers the green pepper. Spice it up as much as you want!

Provided by UmmIbrahim

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant, cut into 1/2 inch slices
2 large potatoes, cubed
1 green bell pepper, sliced
1 (15 ounce) can chickpeas, rinsed and drained
2 garlic cloves, chopped
1 large onion, thinly sliced
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon pepper
1 teaspoon good mustard
oil, for frying

Steps:

Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
Fry pepper slices in oil until tender, set aside.
In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
Add in the veggies and tomato sauce and mix well.
Cook just long enough to heat through.
Sprinkle with chickpeas.
Enjoy!

MIHEE'S EGYPTIAN MASA'A

Mihee's Egyptian Masa'a image

Had an eggplant (which I never cook with) and some miscellaneous squash in the fridge. Wanted to make the vegetable stew I had enjoyed so often in Egypt but all the recipes I could find were too much like Greek mousaka (layers, white sauce etc.) so I experimented and came up with this.

Provided by Miheehee

Categories Stew

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
4 teaspoons minced garlic
1 large onion
4 teaspoons ground cumin
4 teaspoons ground coriander
1 eggplant
2 zucchini
1 pattypan squash
1 red pepper
2 large potatoes
2 (19 ounce) cans chickpeas
2 (28 ounce) cans diced tomatoes

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.

Nutrition Facts : Calories 355.9, Fat 6.1, SaturatedFat 0.6, Sodium 848.1, Carbohydrate 68.2, Fiber 14.3, Sugar 11.8, Protein 12

Tips for Making Masaa

Use fresh, ripe vegetables for the best flavor.
Cut the vegetables into uniform pieces so they cook evenly.
Sauté the vegetables in a large pot or Dutch oven over medium heat until they are tender and slightly browned.
Add the spices and cook for 1-2 minutes, or until fragrant.
Add the vegetable broth and tomatoes and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the vegetables are very tender.
Season with salt and pepper to taste.
Serve over rice or with pita bread.

Conclusion

Masaa is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and textures, masa is a dish that is sure to please everyone at your table.