Mesaa'a (Egyptian Eggplant and Tomato Stew)
Local name: مسقعة
In short: Silky fried eggplant simmered with tomatoes, garlic, green pepper and a splash of vinegar into a thick, tangy stew, served with rice or bread. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 50 min
- Resting
- 20 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 305 kcal
Mesaa'a is a meatless eggplant stew common in Egyptian home cooking. Slices of eggplant are fried until golden, then simmered in a thick sauce of tomato, garlic and green pepper sharpened with a little vinegar. It is served warm or at room temperature with rice or bread, and it tastes even better the next day.
Instructions
- Lay the eggplant rounds in a colander, sprinkle with 1 tsp salt and leave for 20 minutes. Pat dry with paper towels.
- Heat a thin layer of the frying oil in a large nonstick pan over medium-high heat. Fry the eggplant in batches for 2 to 3 minutes per side until golden, adding oil as needed, then drain on paper towels.
- In a wide pot, heat 2 tbsp oil over medium heat. Cook the onion, green bell pepper and hot pepper for 5 minutes, until softened, then stir in the garlic, cumin and coriander for 30 seconds.
- Add the tomatoes, tomato paste, vinegar, water, 1 tsp salt and the black pepper. Simmer for 10 minutes, until the sauce thickens.
- Lay the fried eggplant in the sauce and spoon some over the top. Cover and cook on low for 15 to 20 minutes, until the eggplant is very soft and has absorbed the sauce.
- Cool for a few minutes and scatter with the herbs. Serve warm or at room temperature with rice or bread.
Tips
- Pat the salted slices very dry. Wet eggplant spits in the hot oil and soaks up more of it.
- For a lighter version, brush the slices with oil and roast at 220°C (425°F) for 25 minutes, turning once, instead of frying.
Questions and answers
Is mesaa'a the same as moussaka?
No. Egyptian mesaa'a is a meatless stew of fried eggplant in tomato and garlic sauce, with no bechamel topping. Moussaka elsewhere is a layered bake that often contains meat.
Can I eat mesaa'a cold?
Yes. It is good at room temperature or chilled, and it often tastes better after a night in the fridge. It keeps for up to 4 days.
How do I stop the eggplant soaking up so much oil?
Salt the slices and pat them dry, fry them in hot oil in a single layer, and drain on paper towels. Roasting instead of frying cuts the oil substantially.
How long does it take to make Mesaa'a (Egyptian Eggplant and Tomato Stew)?
About 1 h 15 min in total: 25 min of preparation and 50 min of cooking.
How many calories are in Mesaa'a (Egyptian Eggplant and Tomato Stew)?
About 305 kcal per serving, with 5 g of protein, 26 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 305 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 26 g |
| Fat | 20 g |
| Fiber | 9 g |
| Sugar | 14 g |
| Sodium | 850 mg |
Estimated values, calculated from the ingredients.
