EGYPTIAN EGGPLANT DISH (MASAA'A)

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Egyptian Eggplant Dish (Masaa'a) image

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

1 large eggplant, cut into 1/2 inch slices
2 large potatoes, cubed
1 green bell pepper, sliced
1 (15 ounce) can chickpeas, rinsed and drained
2 garlic cloves, chopped
1 large onion, thinly sliced
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon pepper
1 teaspoon good mustard
oil, for frying

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!

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