Stew
Mesaqa'a (Egyptian Eggplant Bake)
About
A vegetarian Egyptian classic of fried eggplant and peppers simmered in a garlicky cumin tomato sauce with chickpeas, a staple of Coptic fasting tables that, despite its name meaning cold, is enjoyed warm across Egypt.
Equipment
- Frying pan
- Colander
- Baking dish or pot
- Wooden spoon
- Paper towels
Ingredients
Eggplants (aubergines)2 large
Green bell peppers2
Onion1
Garlic5 cloves
Tomatoes, grated4
Tomato paste2 tbsp
Cooked chickpeas1 cup
Ground cumin1.5 tsp
Ground coriander1 tsp
Chili flakes0.5 tsp
Salt and pepperto taste
Sugar0.5 tsp
Vegetable oil for frying0.5 cup
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