Egyptian Eggplant Dish (Masaa'a)

Total Time
Prep 10 mins
Cook 30 mins

Eggplant dish that can be served either as a side dish, or as as I prefer, a main dish over rice. We sometimes add a little browned ground beef to the mixture (about 1/2 pound) for a little variation. More traditionally it is made with a hot pepper rather than a green one, but my family prefers the green pepper. Spice it up as much as you want!

Ingredients Nutrition


  1. Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
  2. Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
  3. Fry pepper slices in oil until tender, set aside.
  4. In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
  5. Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
  6. Add in the veggies and tomato sauce and mix well.
  7. Cook just long enough to heat through.
  8. Sprinkle with chickpeas.
  9. Enjoy!
Most Helpful

This dish was so delicious! My DH especially liked it which means we will be having it again! To save a little time I added the green pepper to the potatoes once they were about half cooked. Did everything else as stated. Did I mention that we LOVED this!!! Thanks! Made for ZWT6 - LOONEY SPOON PHOODIES.

Enjolinfam June 14, 2010

We had this tonight, over rice as suggested. It was absolutely delicious. I forgot and mixed the chickpeas in with the other ingredients, instead of sprinkling them on top, but maybe it was even better that way. Next time I will try it with red bell pepper, since I like it better. This is a dish that I will make again and again, as we love everything in it. Thanks for sharing the recipe. Made for ZWT6.

Pesto lover June 07, 2010