Egyptian Eggplant 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!
EGYPTIAN EGGPLANT
Make and share this Egyptian Eggplant recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 320.6, Fat 9.7, SaturatedFat 1.4, Sodium 2583.3, Carbohydrate 53.5, Fiber 17.6, Sugar 12.9, Protein 11.4
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