World Flavors Cookbook

Egyptian Messakaa (Eggplant Casserole)

The Egyptian version of Moussaka — layers of fried eggplant and bell peppers baked in a rich garlic-tomato sauce, often served cold as a mezze or hot as a main.

Cuisine: Egypt

Ingredients

• 2 large eggplants, sliced and fried
• 2 bell peppers, sliced and fried
• 250g minced beef (optional for meat version)
• 3 cloves garlic, minced
• 2 cups tomato sauce
• 1 tbsp vinegar
• Spices: cumin, chili flakes, salt

Instructions

1. Fry eggplant and pepper slices until golden. Drain well.
2. Prepare a sauce by sautéing garlic, adding vinegar and tomato sauce. Simmer until thick.
3. In a baking dish, layer the eggplants and peppers (and meat if using).
4. Pour the sauce over the top.
5. Bake at 180°C for 20 minutes until bubbly.
6. Can be served hot, but many Egyptians prefer it cold the next day.