Musaqa’a, traditionally made with ground beef and eggplant, is one of Aisha Abdel Gawad’s father’s favorite Egyptian dishes. Her husband, on the other hand, is vegetarian—and isn’t a fan of eggplant. Gawad created this version of musaqa’a to appeal to meat eaters and vegetarians alike. (Read her essay about it here.) Her solution is to trade meat for lentils in the richly spiced tomato sauce that gets layered between eggplant slices. The lentils add a nice heartiness to the dish, while smoky eggplant lend that meaty texture. The result closely resembles classic versions but can satisfy everyone. Top with a salty cheese like feta for a creamy finish. Eat it as is or over rice like her 5-year-old likes to do.
4–6 servings
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Place a rack in middle of oven; preheat to 400°. Divide 2 lb. Italian eggplants (5–6 medium), cut into ¾”-thick rounds, between 2 rimmed baking sheets and drizzle with extra-virgin olive oil; turn to coat. Season with kosher salt and freshly ground black pepper. Roast until golden and tender, 30–35 minutes.
Meanwhile, heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium. Cook 1 medium onion, finely chopped, stirring often, until softened, about 4 minutes. Add 2 medium green bell peppers, ribs and seeds removed, finely chopped, and 5 garlic cloves, finely chopped; cook, stirring, until garlic is softened, about 1 minute. Add 1 tsp. ground cumin, ½ tsp. crushed red pepper flakes, ½ tsp. ground cinnamon, ½ tsp. ground coriander, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Cook, stirring, until fragrant, about 1 minute.
Add one 14.5-oz. can crushed tomatoes, 2 cups low-sodium vegetable broth, 1 cup split red lentils, rinsed, and 1 cup water and stir to combine. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, stirring occasionally and adding up to ½ cup more water if needed, until lentils are tender, 30–35 minutes (sauce should be Bolognese-like in consistency). Remove from heat and stir in 1 Tbsp. pomegranate molasses and 2 Tbsp. chopped cilantro. Taste sauce and season with more salt if needed.
Spread 2 cups sauce in a 13×9″ baking dish. Top with half of eggplant slices. Repeat with another layer of sauce, then remaining eggplant. Drizzle remaining 1 Tbsp. oil extra-virgin olive oil over. Cover tightly with foil.
Bake musaqa’a 10 minutes. Uncover and continue to bake until bubbling, 10–15 minutes more. Let cool 5 minutes. Top with ¼ cup crumbled feta and cilantro leaves.
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