Mesaa’a is a traditional Middle Eastern dish that combines layers of eggplant, tomatoes, and chickpeas, all topped with a spiced tomato sauce and baked to a delectable finish. This hearty dish caters to both vegetarians and those who enjoy a meat-free meal, offering a burst of Mediterranean flavors with each bite. The tender roasted eggplant pairs harmoniously with creamy chickpeas and tangy tomatoes, creating a delicious blend of textures and tastes. Whether served as a main dish or a side, Mesaa’a is a delightful addition to any meal.
Ingredients
- 2 medium eggplants, sliced
- 1 14 oz can chickpeas, drained and rinsed
- 4 medium tomatoes, sliced
- 1/4 cup olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- In a baking dish, layer the sliced eggplants, tomatoes, and chickpeas evenly.
- In a small bowl, mix the olive oil, cumin, paprika, and garlic powder until well combined.
- Drizzle the spice mixture evenly over the layered ingredients in the baking dish.
- Cover the dish with foil and bake for 30 minutes to allow the flavors to meld.
- Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the vegetables are tender.
Keywords: Flavorful, Hearty, Vegetable, Baked
Spice Rack: Cumin, Paprika, Garlic Powder
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