Egyptian Recipe - Eggplant "Masaka"



1) Eggplant "Masaka"

Ingredients

1. Two Large black eggplant.
2. One large green pepper.
3. Half garlic Peeled and crushed.
4. Salt and pepper.
5. One large can tomato paste.
6. A lot of olive oil.
7. Three cups of water.
8. Beef Soup or 2 packages of Instant broth & Seasoning "Beef Flavor".

Procedure

Step 1: (Prepare the Eggplant)

1. Wash eggplant and green pepper.
2. Peel eggplant. Cut eggplant into circles. Cut large circles into half.
3. Place the eggplant in a dish covered with salted water for about 2 hours.
4. Set aside.
This will make the eggplant absorb less oil when you fry it.

Step 2: (Sauté Garlic)

1. Sauté garlic in Olive oil.
2. Set aside.

Step 3: (Soup, Tomato Paste)

1. In a big pot, add soup, if no soup mix the 2 packages of Instant broth & Seasoning "Beef Flavor" with the three cups of water.
2. Add tomato paste into the pot.
3. Add the garlic into the pot and mix well.
4. Cook on very low for 15 minutes, and continue mixing it. Watch it or it may burn.

Step 4: (Fry the Eggplant and the Pepper)

1. Before frying, remove the eggplant from the salted water.
2. Drain the eggplant.
3. Cut green pepper into slices, throw out seeds.
4. Rewash the pepper.
5. Preheat the olive oil in frying pan.
6. Cook eggplant until brown. Then, turn and cook until both sides are brown.
7. When eggplant is done, cook the pepper in the olive oil until soft.

Step 5: (Bake the Eggplant and the Pepper)

1. In an oven casserole dish, add the eggplant and pepper to the tomato mixture and cover.
2. Sprinkle salt and pepper.
3. Bake in the oven for about 45 minutes 350 degree.

It can be eaten hot or cold. It tastes better to heat it before you eat it with rice or with Pita Bread, and tomato and cucumber salad.


2) Eggplant "Masaka with Lahma Mafromah (Meat)"

Ingredients

1. The same ingredients as above. Plus:
2. One large onion cut into small pieces. Optional.
3. Half pound of ground beef. Optional.

Procedure

1. The same steps as Eggplant "Masaka" except the last step (Bake the Eggplant and the Pepper). Plus:
2. More steps to preparing the meat:

Step 1: (Brown the Meat)

1. Brown the meat without oil or butter.
2. Drain the fat if any.
3. Set aside.

Step 2: (Brown the Onion)

1. Brown the onion using olive oil until brown.
2. Set aside.

Step 3: (Mix the Meat with the Onion)

1. Mix the beef with the onion.
2. Set aside.

Step 4: (Bake the meat, Eggplant and the Pepper)

1. Spread the meat and the onion mix on top of the eggplant.
2. Sprinkle salt and pepper.
3. Bake in the oven for about 45 minutes 350 degree.

It tastes better to heat it before you eat it with rice or with Pita Bread, and tomato and cucumber salad.


There are several ways for Stuffed Eggplant

3) Bitingan Mahshi siami - Stuffed Eggplant

Ingredients

1. 1/2 KG brown, slender eggplant.
2. 1/2 KG white slender eggplant.
3. 1 kg ripe tomatoes, pressed.
4. 12 garlic cloves, peeled and halved diagonally.
5. 1 tablespoon celery, finely chopped.

Stuffing Ingredients

1. 1 cup rice.
2. 4 ripe tomatoes, peeled and diced.
3. 3 carrots, diced finely.
4. 2 onions, grated.
5. Salt, pepper, and hot chili.

Procedure

1. Core eggplants, turning gently and carefully in the palm of your hand.
2. Keep first 3 CMS of the thick, cored part of the eggplant to use as a stopper and discard the rest.
3. Immerse immediately in cold water until needed.

4. Mix stuffing ingredients and season,
5. Stuff the eggplants loosely and stop with the thick, cored part.

6. Mix tomatoes, garlic, and celery. Then, place in bottom of cooking pot.
7. Arrange stuffed eggplant over mixture and cook over moderate flame for about 30-40 minutes.

8.To serve, slice the eggplant length lengthwise and spoon the cooked tomato juice over it.

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