Eggplant mesa'a'ah (Egyptian spiced eggplant)

Name: Eggplant mesa'a'ah (Egyptian spiced eggplant) recipe
Yield: 5
Ingredients: 2 large eggplants, sliced into 2cm-thick rounds; 50.00 ml Extra Virgin Olive Oil, plus extra to fry; 1 onion, thinly sliced; 6 garlic cloves, thinly sliced; 20.00 ml tomato paste; 1 tsp ground cumin; 500g very ripe tomatoes, roughly chopped; 1 tsp caster sugar; Chargrilled pita bread, to serve; 1 tsp ground coriander

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by Paul Farag

CHEF

Feb 24, 2024

Spice up your next dinner party with this classic Middle Eastern eggplant dish. Serve warm or cold, but always with plenty of pita bread for dipping and scooping.

What you need to know before you start

You’ll need to start this recipe one hour earlier to allow time for the eggplants to release excess moisture. A colander will help with this process, otherwise all you’ll need is a sharp knife for slicing and two large saucepans.

Why is this the best eggplant mesa'a'ah recipe?

Also known as Egyptian spiced eggplant, this vegetarian dish by Aalia’s executive chef Paul Farag draws from his rich Middle Eastern culture to create a flavour-packed recipe that heroes the humble eggplant in a rich tomato sauce.

The eggplant is thoughtfully prepared first by salting to remove excess liquid before frying in batches to turn beautifully browned with slightly crisped edges to add depth of flavour and texture to the dip.

Is eggplant mesa'a'ah the same as moussaka?

Eggplant mesa’a’ah is sometimes referred to as the ‘cousin’ to Greek moussaka. While they share similar ingredients – including eggplant, tomatoes, onions and garlic – the two dishes are different in taste and presentation.

What ingredients you’ll need

Eggplant: Eggplants are the star of this dish. Sliced, salted and pan-fried, the neutral flavour of this vegetable absorbs the rich tomato sauce while adding body to the dip.

Extra virgin olive oil: Used in both the sauce and to fry the eggplant slices, olive oil enhances the aromas of the dish while helping to brown the vegetables.

Onion: Often used a foundational ingredient in Egyptian cuisine, onions develop a rich, sweet and savoury flavour when fried.

Garlic cloves: Garlic adds a pungent, aromatic quality that deepens the dish’s flavour.

Tomato paste: Alongside fresh tomatoes, tomato paste adds a boost of richness to the dip.

Ground cumin: Ground cumin is often found in Egyptian cuisine. It imparts a warm, earthy and slightly nutty flavour.

Ground coriander: Ground coriander works harmoniously with the ground cumin to create a well-rounded spice blend that adds complexity to the overall dish.

Tomatoes: Ripe tomatoes have a deep, rich flavour that is both sweet and tangy. When cooked, these tomatoes break down more easily into a smooth, luscious sauce.

Caster sugar: A touch of sugar is added to the sauce to balance the acidity of the tomatoes.

Chargrilled pita bread: The perfect accompaniment to mop up all that goodness.

How do you get the most flavour out of eggplant?

The mild and neutral flavour of eggplant means it’s an excellent carrier for flavour. In this recipe, the slices of eggplant are first salted to draw out excess moisture and to help reduce bitterness. It’s then pan-fried in good quality extra virgin olive oil until tender, caramelised and browned all over. The eggplant is fried in batches to avoid overcrowding the pan, as this can lead to a soggy texture and an oily finish.

How to store and serve eggplant mesa'a'ah

This eggplant dish can be enjoyed either hot or cold. If eating it warm, serve it right away, or refrigerate it overnight in an airtight container to eat the next day. It can stay in the fridge for up to three days, and the flavours will improve with time.

Eggplant mesa’a’ah is commonly eaten as part of a mezze spread with other Middle Eastern savoury bites like falafel, tabbouleh and fresh vegies. Chargrilled pita bread is also highly recommended.

If you love our eggplant mesa'a'ah recipe, try this

Have an abundance of eggplant? Try these simple but delicious recipes that highlight this purple-hued vegetable:

If you enjoyed this recipe by Paul Farag, you might like to try some of his other recipes:

2 large eggplants, sliced into 2cm-thick rounds
2 1/2 tbs Woolworths Extra Virgin Olive Oil, plus extra to fry
1 onion, thinly sliced
6 garlic cloves, thinly sliced
1 tbs tomato paste
1 tsp ground cumin
500g very ripe tomatoes, roughly chopped
1 tsp caster sugar
Chargrilled pita bread, to serve
1 tsp ground coriander

Method

1.

Salt eggplants liberally all over and stand in a colander set over a bowl for 1 hour.
2.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, for 4-5 minutes until onion begins to soften.
3.

Reduce heat to medium and stir in tomato paste and cook, stirring frequently, for a further 5-6 minutes until paste begins to catch at the bottom of the pan. Stir in spices, tomato and sugar. Cook, stirring occasionally, for 6-8 minutes until tomato begins to break down and most of the liquid has become thick and glossy. Wash off the salt from the eggplant and pat dry.
4.

Heat 2cm of the extra olive oil in a large frypan, and in batches, fry eggplant for 2-3 minutes, turning halfway, until golden.
5.

Drain on a paper towel and repeat with remaining eggplant. Top up with more oil if needed.
6.

Add cooked eggplant to the tomato sauce in the pan and cook very gently on low heat for 15-20 minutes until sauce looks split and oily. Serve immediately or refrigerate overnight and serve cold with some chargrilled pita bread.