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Egyptian Moussaka/Messa'aa

Approx 350 Calories per serve (Approx 45gms Carbs, 13gms Fat, 12gms Protein)


  • 2 Garlic Cloves Crushed
  • 2 Tomatoes Sliced
  • 1 will Crushed Tomatoes
  • 1 Cup Passata
  • 1 will Chickpeas


  • 1 tbs seven Spices
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/4 tsp Hot flavourer
  • 1/2 tsp Ground Cumin
  • Quite a heap of vegetable oil


  • 2 Eggplants Thickly Sliced
  • 1/2 Onion Sliced
  • 1/2 Onion shredded


  1. Preheat kitchen appliance to a hundred and eighty degrees stargazer. Line a baking receptacle with foil and brush with oil, lay Eggplant slices and drizzle with oil, salt, pepper and Spices (keep most of Spices for the sauce). or else, you'll fry the Eggplant in batches and place on absorbent towel.
  2. Bake for 10-15mins on all sides
  3. While the Eggplant is baking, prepare the sauce.
  4. The Sauce - Heat a table spoon of vegetable oil during a pot. Add shredded onion (not the sliced) & garlic till soft. Add the chickpeas and Spices and stir for a second. Add the passata and canned tomatoes, wake boil and simmer for approx 15-20mins
  5. Once Eggplant is baked, take away from kitchen appliance and line rock bottom of a baking receptacle with Eggplant slices. Then a layer of the sauce, followed by tomato slices, sliced onion and repeat method.
  6. Place back in kitchen appliance and bake for 40mins just about (you might want to hide the dish in foil for the primary 20mins).
  7. I forgot to require a pic when pull it out of the kitchen appliance. simply wished to eat 

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