Wednesday, September 19, 2012

Egyptian M'saa'a

Extended Shelf Life: Eggplant, Pepper, Tomatoes

My first experiences with eggplants came by way of salvaged eggplants. Since those first moments with the spongy, purple veg I've come to love experimenting and playing with eggplant. Searching through my Kindle brought to the surface this delicious eggplant casserole, it is absolutely fantastic and highly recommended!

Inspired by: Nile Style: Egyptian Style Cuisine and Culture by Amy Riolo

Preheat oven to 350 degrees F.

 Heat 1 Tbsp. Vegetable Oil in a large saucepan over medium heat. Saute 1 small Onion until translucent, 3-5 minutes. Add 1 diced Anaheim Pepper and 6 cloves minced Garlic and cook until golden and aromatic. Add 3 cups Tomatoes, 1 tsp. ground Coriander, 1 tsp. ground Cumin and salt and pepper to taste. Bring tomato mixture to a boil, cover and reduce heat, simmer for 20 minutes or until thickened.

While the tomato sauce thickens, prepare the eggplant in a large wide skillet with one inch of vegetable oil over medium-high heat. When oil is hot (a drop of water sizzles when flicked into the oil is one way to test the readiness), add the eggplant slices and fry on both sides, about five minutes, until golden and soft. Drain cooked eggplants on a wire rack or plate covered with paper towels.

Once all pieces are ready, it's time to assemble the Ma'saa'a/Lasagna/Casserole. In a 9 inch cake pan, oval casserole dish or square casserole dish simply layer ingredients starting with eggplant, followed by sauce and cheese until all the ingredients are used and the dish is full. Bake uncovered for 20-30 minutes until cheese and sauce bubbles and a crust begins to form around the edges.

Enjoy with rice or crusty bread!

For more on Eggplants and other recipe inspiration check out my more detailed and interactive Squidoo Lens: The Art of Salvaging {Eggplant}

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