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. 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.
Imam Bayildi is a healthy vegan twist on the usual breaded, fried eggplant casserole. The slices are covered in Mediterranean tomato sauce and baked. This is a easy traditional Egyptian Vegan recipe called Mesa’a’ah, it is the Egyptian take on the Greek dish Moussaka. 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)
- You need of Garlic Cloves Crushed.
- It’s of Tomatoes Sliced.
- It’s of Crushed Tomatoes.
- It’s of Passata.
- Prepare of Chickpeas.
- Prepare of Spices.
- Prepare of 7 Spices.
- You need of Salt.
- It’s of Pepper.
- It’s of Hot Chili Powder.
- Prepare of Ground Cumin.
- Prepare of Quite a lot of Olive Oil.
- It’s of Produce.
- Prepare of Eggplants Thickly Sliced.
- Prepare of Onion Sliced.
- Prepare of Onion Chopped.
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. Check out what traditional vegetarian Egyptian food of Egyptian cuisine will nourish your healthy vegetarian diet on your trip to Egypt! Egyptian moussaka is always vegan-friendly when served in small roadside eateries in 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 😂.
But, sometimes Egyptian Masaa is prepared with beef or bechamel. A Mediterranean vegetarian moussaka recipe with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. Mujadara (Rice, Lentil, and Caramelized Onion Pilaf). Moussaka (/muːˈsɑːkə/, /ˌmuːsəˈkɑː/ or /ˌmuːsɑːˈkɑː/) is an eggplant- (aubergine) or potato-based dish, often including ground meat, in the Levant, Middle East, Greece, and Balkans. A lighter take on classic Greek fare, this vegetarian Moussaka keeps enough of the traditional flavors to satisfy Greek food fans.