Musacaa (Egyptian Braised Eggplants) recipe.... طريقة عمل المسقعة المصري

ground beef

🥗Healthier: ground turkey

💰Cheaper: lentils

Lentils provide a plant-based protein alternative.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt reduces calories while maintaining creaminess.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing good cooking properties.

Cut the top and bottom off the eggplant, then peel three parts of the skin.

Cut the eggplants into 1-inch circles.

Arrange the eggplant on a lightly oiled baking sheet and brush them with oil and sprinkle with salt.

Bake in a preheated oven at 350°F for 10 minutes, turning halfway through.

Sauté chopped onions in a couple tablespoons of oil until they start to take color.

Add one chopped green bell pepper and stir with the onions for a couple of minutes.

Season with salt, black pepper, and cayenne pepper; stir for a couple more minutes.

Add about 2 cups of tomato sauce and leave on medium-low heat covered for 10 minutes.

Remove 3/4 of the sauce from the pan.

Layer the eggplants, raw onions, and tomato slices, then add a layer of the sauce.

Continue layering until out of eggplants and sauce.

Cover and leave on low heat for 20 to 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary