Egyptian Eggplant Moussaka, called Mesaka’a is cousin to the Greek dish and is made with roasted eggplant and chickpeas in an aromatic tomato sauce.
Course
Main Course
Category
vegan
Prep Time15minutes
Cook Time1hour20minutes
Total Time1hour35minutes
Servings4
Calories476kcal
AutorElle
Ingredients
3medium eggplants,sliced in ca. 2,5 cm thick rounds (800 g)
4tablespoonsolive oil,divided
sea salt and freshly ground black pepper,to taste
2-3small yellow onions,chopped
2red bell peppers or pointed red peppers,chopped
2,5tablespoonstomato paste
1teaspoonground cinnamon
1 /2teaspoonsmoked paprika
1/2teaspoonsweet paprika
1teaspoonground cumin
1teaspoondried thyme
1teaspoonchilli powder
pinchof chili flakes(optional)
2large cloves garlic,minced
1x 400 g can chickpeasdrained and rinsed
1x 400 g can chopped tomatoes
1cupvegetable broth(alternatively chicken broth)
a handful toasted and chopped or flaked almonds(optional)
Flat-leaf parsley,to garnish
Method
Preheat the oven at 400°F / 200°C (180° fan-assisted) and line a large baking sheet with parchment paper.
Brush both side of the eggplant slices with olive oil (about 2 tablespoons). Arrange in a single layer on the prepared baking tray and season with salt and pepper.
Bake for 30 to 35 minutes, until slightly shrivelled and lightly browned in the center.
Meanwhile, heat the remaining 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Sauté the onions and peppers until the onion is translucent and pepper softened (about 10 minutes).
Stir in the tomato paste and spices (cinnamon, paprika, cumin, thyme, chilli powder, chili flakes). Cook until the tomato paste darkens slightly in colour (2 minutes).
Add the garlic and cook, stirring for 1 minute.
Add the tomatoes, chickpeas and broth. Season with salt and pepper. Bring the mixture to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, for 15 minutes.
To assemble the mesaka’a, arrange half the roasted eggplant in the bottom of a 3 litre baking dish (I use a 28cm round Cazuela), followed by half the sauce. Sprinkle over the almonds, then layer on the remaining eggplant slices and sauce.
Cover the dish with foil and bake for 35 minutes. Remove the foil, then continue baking for an additional 10 minutes. Sprinkle with parsley and serve with on it’s own or with choice of sides. Enjoy!
Notes
This dish can be enjoyed served warm, at room temperature or even cold.