EGYPTIAN RECIPE: BRAISED EGGPLANT: ميسقعه

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories, while cabbage is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

fresh parsley

🥗Healthier: cilantro

💰Cheaper: dried parsley

Cilantro adds a fresh flavor, while dried parsley is cost-effective.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth can be lower in sodium.

Slice the eggplant and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse and pat dry the eggplant slices.

Heat oil in a large skillet over medium heat until shimmering.

Sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Stir in tomato paste and water; mix well.

Add the knorr cube, salt, black pepper, cumin powder, cardamom, cloves, and sugar; mix well.

Layer the eggplant slices on top of the mixture in the skillet.

Cover and cook on low heat until eggplant is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary