Easiest Way to Prepare Appetizing Egyptian Moussaka/Messa'aa (Vegan/Vegetarian)

Egyptian Moussaka/Messa'aa (Vegan/Vegetarian). When I do this as a main dish I usually use meat, but if I'm using it as a side I do the vegetarian option and Messa'aa. As with most arabic dishes, this one is composed of different elements so I'll divide the. For most, the word Moussaka conjures up images of layers of fried eggplant, juicy minced beef and sometimes even a layer of creamy bechamel sauce baked to perfection.

Imam Bayildi is a healthy vegan twist on the usual breaded, fried eggplant casserole. The slices are covered in Mediterranean tomato sauce and baked. Although this Vegetarian Moussaka probably has very little to do with the authentic Greek dish — well, apart from the fact that it's made with layers of sliced eggplants that is — I think that it still deserves to be called Moussaka! You can have Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Egyptian Moussaka/Messa'aa (Vegan/Vegetarian)

1. You need 2 of Garlic Cloves Crushed.
2. Prepare 2 of Tomatoes Sliced.
3. You need 1 Can of Crushed Tomatoes.
4. You need 1 Cup of Passata.
5. Prepare 1 Can of Chickpeas.
6. You need of Spices.
7. You need 1 tbs of 7 Spices.
8. It's 1 tsp of Salt.
9. You need 1 tsp of Pepper.
10. It's 1/4 tsp of Hot Chili Powder.
11. You need 1/2 tsp of Ground Cumin.
12. You need of Quite a lot of Olive Oil.
13. Prepare of Produce.
14. You need 2 of Eggplants Thickly Sliced.
15. It's 1/2 of Onion Sliced.
16. Prepare 1/2 of Onion Chopped.

The way I see it, it's a super healthy and tasty vegetarian version of an already. A Mediterranean vegetarian moussaka recipe with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. This is a easy traditional Egyptian Vegan recipe called Mesa'a'ah, it is the Egyptian take on the Greek dish Moussaka. In Egypt Coptic Christians make (vegan) vegetarian Mulukhia during the fasting season.

Egyptian Moussaka/Messa'aa (Vegan/Vegetarian) step by step

1. Preheat Oven to 180 degrees Celsius. Line a baking tray with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). Alternatively, you can fry the Eggplant in batches and place on absorbent towel..
2. Bake for 10-15mins on each side.
3. While the Eggplant is baking, prepare the sauce..
4. The Sauce - Heat a table spoon of olive oil in a pot. Add chopped onion (not the sliced) & garlic until soft. Add the chickpeas and Spices and stir for a minute. Add the passata and canned tomatoes, bring to boil and simmer for approx 15-20mins.
5. Once Eggplant is baked, remove from oven and line the bottom of a baking tray with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat process..
6. Place back in oven and bake for 40mins or so (you may want to cover the dish in foil for the first 20mins)..
7. I forgot to take a pic after pulling it out of the oven. Just wanted to eat 😂.

If you are a pescetarian, Molokhia in Alexandria and MASAA is Egyptian eggplant moussaka. This traditional Egyptian dish is a vegan dish made of layered eggplants, thinly sliced onions and bell peppers, diced. Mujadara (Rice, Lentil, and Caramelized Onion Pilaf). Egyptian moussaka- adapted from our Greek neighbors- has fried eggplant with minced beef, all smothered in red sauce (no additional topping.) And there is a vegan moussaka, one with eggplant and green peppers as in this Turkish-inspired eggplant dish. But today, my mind went to the.