User's avatarSalma Ibraheem

Egyptian Mousska

A pure vegan delicacy!

Time1 hour
Yield4 servings
Recipe of Egyptian Mousska by Salma Ibraheem

Ingredients

  • 1 large eggplant
  • 1 medium size potato
  • Chili peppers as desired
  • 5 tomatoes
  • 2 tbsp tomato paste (optional)
  • 1 tsp of minced garlic
  • 1 large red onion
  • Green bell peppers as desired
  • Salt
  • Mixed herbs
  • Cumin
  • Black pepper
  • 2 tbsp of lemon juice
  • 1 tbsp of white vinegar

Steps

  1. Cut the eggplant in slices and set aside in a bowl mixed with lemon juice, a pinch of salt and vinegar.
  2. Cut the potato as french fries and leave it in a bowl filled with water mixed with vinegar.
  3. Blend the tomatoes with the tomate paste, some chili and set the rest aside.
  4. On the heat, add the sliced onion and the garlic to some oil in a pan and mix well. Add the green bell and stir a bit. Now, add the tomato juice, a pinch of salt, the mixed herbs, the cumin and the black pepper. Stir well and leave it to cook for ten minutes on medium heat.
  5. After washing the eggplant, leave it to dry. Then, fry the eggplant slices and the potato fries as well after draining the water. Fry the rest of the chili also.
  6. In an oven casserole dish, place a little bit of the tomato sauce after being cooked. Place a layer of the eggplant slices then scatter some of the french fries. Now add some sauce then repeat. By the end, line the fried chili and pour in the rest of the sauce.
  7. Let it cook in the oven for about 30 mins on average heat.
  8. Serve hot with your local bread and enjoy!