Mihee's Egyptian Masa a

Experience a taste of the Mediterranean with Mihee's Egyptian Masa'a, a hearty and flavorful casserole that layers tender, golden-fried eggplant with a spiced ground beef and tomato sauce. Infused with warm notes of cinnamon, cumin, and coriander, this dish is topped with crispy breadcrumbs for an irresistible texture. Perfectly balanced between rich, savory flavors and aromatic spices, this traditional recipe is baked to bubbling perfection, making it an ideal comfort food for family dinners or special occasions. Serve it warm with a side of fluffy rice or crusty bread to elevate your dining experience. Keywords: Egyptian Masa'a, eggplant casserole, Mediterranean recipes, spiced ground beef, comfort food.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 large Eggplant
• 4 tablespoons Olive oil
• 500 grams Ground beef
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 2 tablespoons Tomato paste
• 400 grams Canned tomatoes
• 0.5 teaspoons Ground cinnamon
• 1 teaspoons Ground cumin
• 1 teaspoons Coriander
• 1 teaspoons, or to taste Salt
• 0.5 teaspoons, or to taste Black pepper
• 2 tablespoons, chopped Fresh parsley
• 3 tablespoons Vegetable oil
• 0.25 cups Bread crumbs
• 0.5 cups Water

Directions

Step 1

Wash the eggplants, trim the ends, and slice them into 1 cm thick rounds. Sprinkle lightly with salt and set aside for 20 minutes to draw out excess moisture.

Step 2

While the eggplant rests, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 5 minutes.

Step 3

Add the ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned. Stir in the tomato paste, ground cinnamon, cumin, coriander, salt, and black pepper. Cook for another 2 minutes.

Step 4

Add the canned tomatoes and water to the beef mixture, stirring to combine. Reduce the heat and let the sauce simmer for 15 minutes until it thickens slightly. Stir in the fresh parsley, then remove from heat and set aside.

Step 5

Rinse the salted eggplant slices and pat them dry with paper towels. Heat the vegetable oil in a clean skillet over medium-high heat. Fry the eggplant slices in batches until golden and tender, about 2 minutes per side. Place them on a paper towel-lined plate to drain excess oil.

Step 6

Preheat your oven to 180°C (350°F). In a baking dish, layer half of the fried eggplant slices in the bottom. Spread half of the meat sauce evenly over the eggplant. Repeat with the remaining eggplant and meat sauce.

Step 7

Sprinkle the bread crumbs evenly over the top of the dish. Drizzle with the remaining 2 tablespoons of olive oil for a golden crust.

Step 8

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Step 9

Let the Masaa cool for 10 minutes before serving. Garnish with additional parsley if desired. Serve warm with rice or crusty bread.

Nutrition Facts

Serving size	(2556.0g)

Amount per serving	% Daily Value*
Calories	2674.2

Total Fat 200.7g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 34.9g
Cholesterol 339.9mg	0%
Sodium 4975.1mg	0%
Total Carbohydrate 135.5g	0%
Dietary Fiber 52.0g	0%
Total Sugars 70.5g
Protein 108.6g	0%

Vitamin D 0IU	0%
Calcium 457.8mg	0%
Iron 19.0mg	0%
Potassium 5744.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 15.6%

Carbs: 19.5%