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Mesaqa'a
Musaqa'a: Egyptian aubergine, pepper and tomato bake, eaten warm or cold
Mesaqa'a shares a name with Greek moussaka but is a different dish: there's no béchamel and no cheese, just fried aubergine slices baked in a garlicky tomato sauce with green peppers and chilli until soft and jammy. In Cairo it is a weekday family dish and a favourite during the summer heat and in the Coptic fasting seasons, when many families eat no animal products; it tastes even better the next day at room temperature, scooped up with baladi bread. Chef's tip: salt the aubergine and press it dry, then roast or shallow-fry it until truly golden; pale aubergine makes a watery, grey mesaqa'a.
- Total time
- 70 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the aubergines
For the sauce
To serve
Method
0/7 doneStep 1: Sprinkle the 2 aubergines with 1 tsp of the 1 tsp salt, leave in a colander for 15 minutes, then press dry with kitchen paper.
15 minStep 2: Heat the oven to 425°F (400°F fan). Brush the slices on both sides with 4 tbsp of the 4 ¼ tbsp olive oil, lay them on two lined trays and roast for 20 minutes, turning once, until deep golden and soft right through.
20 minStep 3: Meanwhile, heat the remaining 1 ¾ tbsp olive oil in a pan over a medium heat and cook 1 onion for 6–7 minutes until soft and pale gold. Add 2 green peppers, 1 green chilli and 5 cloves garlic and cook for 4 minutes, until the peppers soften and the garlic smells sweet.
11 minStep 4: Stir in 1 tbsp tomato paste and cook for 1 minute, then add 14 oz chopped tomatoes, 1 cup passata (sieved tomatoes), 1 tsp ground cumin, ½ tsp black pepper, 1 tbsp white vinegar, the rest of the ½ tsp salt and 100 ml water. Simmer for 10 minutes until it is a loose, glossy sauce.
11 minStep 5: Turn the oven down to 375°F (350°F fan). Spread a third of the sauce in a 20 × 30 cm baking dish, lay half the aubergine on top, cover with another third of the sauce, then the rest of the aubergine and the last of the sauce.
Step 6: Bake uncovered for 25–30 minutes, until the sauce is bubbling and thick and the top edges have darkened in spots.
28 minStep 7: Leave to settle for at least 15 minutes. Serve warm or at room temperature, scattered with 2 tbsp flat-leaf parsley, with bread or rice. It keeps for 3 days in the fridge.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 16 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mesaqa'a take?
- About 70 minutes in total: 20 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
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