Egyptian Moussaka (Mesa'a'a)
مسقعة mesa'a'aSay it: meh-SAH-ah
Egyptian moussaka, mesa'a'a, is a comforting vegetable bake of golden fried eggplant and sweet green peppers simmered in a garlicky tomato sauce. Unlike Greek moussaka, it has no béchamel; the focus is the tender eggplant soaking up the tangy, cumin-scented tomato. It is eaten across Egypt as a hearty lunch or side dish, often with rice and baladi bread. The sauce is rich but bright, with a little vinegar to cut the oil, and the top turns jammy and concentrated in the oven.
Egyptian Moussaka (Mesa'a'a)
مسقعة, mesa'a'a
Pronounced meh-SAH-ah
- Serves
- 4
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the eggplant
For the sauce
To finish
Method
Slice the eggplants into 1/2-inch (1.25 cm) rounds and lay them in a colander. Sprinkle with the 1 tbsp salt and let stand for 20 minutes to draw out water, then rinse and pat very dry.
Heat 1/2 cup (120 ml) of the oil in a large skillet over medium-high. Fry the eggplant in batches until deep golden on both sides, 2-3 minutes per side, adding more oil from the measured amount as needed; drain on paper towels.
Preheat the oven to 400°F (200°C). In a wide saucepan, heat the olive oil over medium heat and cook the onion and peppers, stirring, until soft and lightly golden at the edges, 8-10 minutes.
Add the garlic, cumin, coriander, black pepper, sugar, and 1/2 tsp salt; cook for 1 minute until fragrant. Stir in the tomato paste and cook for 1 minute more, then add the crushed tomatoes, water, and vinegar. Simmer for 10-12 minutes until thickened and glossy; taste and adjust salt.
Spread a thin layer of sauce in a 9-by-13-inch (23-by-33-cm) baking dish. Layer half the eggplant, half the pepper sauce, the remaining eggplant, then the remaining sauce, pressing gently.
Bake uncovered for 25-30 minutes, until bubbling at the edges and the top is darkened and jammy. Let rest for 10 minutes before serving.
Scatter the parsley over the top and serve warm.
Regional variant: Mesa'a'a with minced meat (Mesa'a'a bel lahma)
Brown 1 lb (450 g) minced beef with 1 chopped onion, 1 tsp cumin, 1 tsp coriander, salt, and pepper until cooked through. Layer half the eggplant, all the meat, then the remaining eggplant and sauce, and bake as above, adding 5 minutes if needed.
Cook's notes
- Salt the eggplant well and dry it thoroughly so it fries golden rather than steaming.
- Keep the sauce thick; the bake should be moist but not swimming in liquid.
- Let the dish rest before cutting so the layers hold together.
Serve with
Steamed rice, baladi bread, and a crisp cucumber-tomato salad.
Make ahead and storage
Cool, cover, and refrigerate up to 3 days; reheat covered at 350°F (175°C) until hot, about 20 minutes.
