Description
Egyptian Vegan Mesaqa’a is a deeply savory baked eggplant dish layered with roasted peppers and a warmly spiced tomato sauce infused with cinnamon, cumin, and a touch of tangy vinegar. Naturally vegan and incredibly flavorful, it’s delicious served warm, at room temperature, or cold the next day.
Ingredients
- 2–3 pounds globe or Italian eggplant (about 3 medium-large), sliced into 3/4-inch rounds
- 2 cubanelle peppers or green bell peppers, sliced
- 4 tablespoons olive oil, divided (plus more for brushing)
- 1/2 medium yellow onion, finely chopped (about 1 cup)
- 4 garlic cloves, finely chopped
- 1 small red or green chili pepper (Thai or serrano), finely minced (optional)
- 1 teaspoon granulated sugar
- 1 teaspoon white vinegar
- 2 teaspoons Diamond kosher salt or 1 teaspoon table salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 (15-ounce) can tomato sauce
- 1/2 cup water
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange eggplant and pepper slices on the sheet, brush with olive oil, and roast for 30–45 minutes, flipping halfway, until deeply caramelized.
- Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Sauté onion for 5 minutes until translucent.
- Add garlic and chili pepper; cook 3 minutes until fragrant.
- Stir in tomato sauce, water, vinegar, sugar, cinnamon, cumin, and salt. Bring to a gentle boil, then simmer uncovered for 20 minutes until slightly thickened.
- Arrange roasted eggplant in a baking dish, slightly overlapping. Tuck roasted peppers between layers.
- Pour tomato sauce evenly over vegetables, ensuring it seeps between layers.
- Bake uncovered at 425°F (220°C) for 30 minutes until sauce thickens and edges lightly char.
- Rest 15–20 minutes before serving.
Notes
- Tastes even better the next day after flavors meld.
- Serve warm, room temperature, or chilled.
- Roast eggplant thickly sliced to avoid mushiness.
- Can be frozen up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Roasting and Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 serving (1/6 recipe)
- Calories: 220 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 7 g
- Protein: 4 g
- Cholesterol: 0 mg
