Egyptian Moussaka/Messa’aa (Vegan/Vegetarian). When I do this as a main dish I usually use meat, but if I’m using it as a side I do the vegetarian option and Messa’aa. As with most arabic dishes, this one is composed of different elements so I’ll divide the. Egyptian Moussaka (masaa) really nice recipe, rich flavor.
Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it’s made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka! The way I see it, it’s a super healthy and tasty vegetarian version of an already. For most, the word Moussaka conjures up images of layers of fried eggplant, juicy minced beef and sometimes even a layer of creamy bechamel sauce baked to perfection. You can cook Egyptian Moussaka/Messa’aa (Vegan/Vegetarian) using 16 ingredients and 7 steps. Here is how you cook that.
Ingredients of Egyptian Moussaka/Messa’aa (Vegan/Vegetarian)
- It’s 2 of Garlic Cloves Crushed.
- It’s 2 of Tomatoes Sliced.
- Prepare 1 Can of Crushed Tomatoes.
- You need 1 Cup of Passata.
- It’s 1 Can of Chickpeas.
- You need of Spices.
- You need 1 tbs of 7 Spices.
- It’s 1 tsp of Salt.
- You need 1 tsp of Pepper.
- It’s 1/4 tsp of Hot Chili Powder.
- It’s 1/2 tsp of Ground Cumin.
- You need of Quite a lot of Olive Oil.
- It’s of Produce.
- Prepare 2 of Eggplants Thickly Sliced.
- You need 1/2 of Onion Sliced.
- It’s 1/2 of Onion Chopped.
This vegetarian moussaka is actually popular street food in Egypt. This is a easy traditional Egyptian Vegan recipe called Mesa’a’ah, it is the Egyptian take on the Greek dish Moussaka. A Mediterranean vegetarian moussaka recipe with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. Check out what traditional vegetarian Egyptian food of Egyptian cuisine will nourish your healthy vegetarian diet on your trip to Egypt!
Egyptian Moussaka/Messa’aa (Vegan/Vegetarian) instructions
- Preheat Oven to 180 degrees Celsius. Line a baking tray with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). Alternatively, you can fry the Eggplant in batches and place on absorbent towel..
- Bake for 10-15mins on each side.
- While the Eggplant is baking, prepare the sauce..
- The Sauce - Heat a table spoon of olive oil in a pot. Add chopped onion (not the sliced) & garlic until soft. Add the chickpeas and Spices and stir for a minute. Add the passata and canned tomatoes, bring to boil and simmer for approx 15-20mins.
- Once Eggplant is baked, remove from oven and line the bottom of a baking tray with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat process..
- Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins)..
- I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂.
Egyptian moussaka is always vegan-friendly when served in small roadside eateries in Egypt. But, sometimes Egyptian Masaa is prepared with beef or bechamel. Mujadara (Rice, Lentil, and Caramelized Onion Pilaf). A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans. This recipe was created by tinkering with the traditional ingredients to make a lighter, lacto-vegetarian moussaka recipe—mashed chickpeas replace the ground meat.