Mesa’ah is Egyptian fried eggplant with a tomato garlic sauce. This recipe for Egyptian fried eggplant is fattening and delicious.
- 1 large eggplant
- 3 tomatoes
- 2 spicy pepper (if preferred)
- 4 garlic cloves
- Oil for frying the eggplant
- 1 tbsp of tomato paste
- 3 tbsp of white vinegar
- Salt and pepper to taste
Fry the Eggplant
- Wash the eggplant and slice into 1/4″ thick disks.
- In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
- Once the oil is hot, add enough eggplant to just cover the pan. Don’t stack the eggplant on top of each other.
- Using a fork, flip the eggplant once it’s a golden brown. Cook on the other side.
- Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil.
- Once the eggplant is all fried, set aside, and make the tomato garlic sauce.
Make the Garlic Tomate Sauce
- Chop of the garlic into very fine pieces.
- In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
- Add 1 tbsp of oil in a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
- Add the tomato paste, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
- Add the vinegar, salt, and pepper to taste at the very end.
Assemble the Mesa’ah
- Add the fried garlic into the garlic tomato sauce mixture.
- Serve with fresh pita bread.
- You can substitute canned tomato puree for fresh blended and strained tomatoes.
- Category: Breakfast
- Method: Stovetop
- Cuisine: Egyptian
- Serving Size: 2 pieces
- Calories: 189
- Sugar: 3 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 1 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: eggplant with tomato sauce, mesa'ah, Egyptian eggplant, Egyptian eggplant and tomato dish, Egyptian fried eggplant