Egyptian Eggplant Recipes

EGYPTIAN EGGPLANT DISH (MASAA'A)

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!

EGYPTIAN EGGPLANT

Steps:

• Peel eggplant if you prefer it without the skin like I do.
• Cute in cubes and mix lemon juice and water and toss together so Eggplant doesn't brown.
• Cut bell pepper into cubes.
• Saute bell pepper and eggplant in olive oil for a couple minutes.
• Add tomato sauce, chicken stock, jalapeno juice, jalapenos, chickpeas.
• Season with sea salt.
• Allow to reduce down until eggplant is soft and chickpeas are tender.
• Server Immediately
• I like mine with some pita bread, yogurt and it's a nice side dish for fish.

INDIAN EGGPLANT - BHURTHA

Steps:

• Preheat the oven's broiler. Rub oil on the outside of the egg plant, or coat with cooking spray. Place under the broiler, and cook until the flesh is soft and the skin is blistering off, about 30 minutes. Turn as needed for even cooking. Cut the eggplant in half lengthwise, and scoop the flesh out of the skin. Discard the skin; chop up the flesh, and set aside.
• Heat the oil in a large skillet or wok over medium-high heat. Add the cumin seeds, and let them crackle for a few seconds and turn golden brown. Be careful not to burn them. Add the onion, ginger and garlic; cook and stir until tender. I don't let the onions get very brown. Stir in the tomato, and season with turmeric, ground cumin, ground coriander, cayenne pepper, salt and black pepper. Cook and stir for a few minutes.
• Place the eggplant pieces in the skillet, and cook for 10 to 15 minutes so some of the moisture evaporates. Taste, and adjust seasonings if desired. Garnish with fresh cilantro, and serve.

EGYPTIAN EGGPLANT OMELET

Steps:

• Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
• In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
• In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
• Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
• Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.