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Veganes Auberginen Mesaka’a (ägyptisches Moussaka)
Elle

Vegan Egyptian Eggplant Moussaka (Mesaka’a)

4.67 from 3 votes
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.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: vegan
Calories: 476

Ingredients
  

  • 3 medium eggplants, sliced in ca. 2,5 cm thick rounds (800 g)
  • 4 tablespoons olive oil, divided
  • sea salt and freshly ground black pepper, to taste
  • 2-3 small yellow onions, chopped
  • 2 red bell peppers or pointed red peppers, chopped
  • 2,5 tablespoons tomato paste
  • 1 teaspoon ground cinnamon
  • 1 /2 teaspoon smoked paprika
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon chilli powder
  • pinch of chili flakes (optional)
  • 2 large cloves garlic, minced
  • 1 x 400 g can chickpeas drained and rinsed
  • 1 x 400 g can chopped tomatoes
  • 1 cup vegetable broth (alternatively chicken broth)
  • a handful toasted and chopped or flaked almonds (optional)
  • Flat-leaf parsley, to garnish

Instructions
 

  1. Preheat the oven at 400°F / 200°C (180° fan-assisted) and line a large baking sheet with parchment paper.
  2. 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.
  3. Bake for 30 to 35 minutes, until slightly shrivelled and lightly browned in the center.
  4. 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).
  5. 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).
  6. Add the garlic and cook, stirring for 1 minute.
  7. 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.
  8. 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.
  9. 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!

Nutrition

Calories: 476kcal

Notes

  • This dish can be enjoyed served warm, at room temperature or even cold.
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