Mihees Egyptian Masaa Recipes
EGYPTIAN EGGPLANT DISH (MASAA'A)
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
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
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
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
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