Pairs well with Qardhi Musakah
Show only recipes from Egypt
Qardhi Musakah
15.8K views • 3mo ago
389
12
2.5% engagement
A flavorful and spicy vegetarian version of the traditional musakah, layered with eggplant, potatoes, and a rich tomato sauce, spiced with garlic, hot peppers, and coriander.
01:00:00 total
Serves 6
medium
Vegetable Highlight
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- eggplant - watch the video to see (cut lengthwise)
- potatoes - watch the video to see (peeled, boiled, and soaked in saltwater)
- tomatoes - 10 (half diced, half blended)
- country butter - watch the video to see (can be replaced with oil or olive oil)
- olive oil - watch the video to see
- garlic - watch the video to see (chopped)
- red and green hot peppers - watch the video to see (can be replaced with bell pepper for a milder version)
- vinegar - watch the video to see
- coriander - a little bit
- black pepper - a little bit
- salt - a little bit
Instructions
- Prepare Eggplant and Potatoes: Cut the eggplant lengthwise and salt them. Leave them in a strainer to remove water. Peel, boil, and soak potatoes in saltwater.
- Prepare Tomato Sauce: In a pan, heat country butter with a little olive oil. Add chopped garlic, then the red and green hot peppers. Before they brown, add vinegar and coriander. Add diced tomatoes, followed by salt and black pepper. Stir well.
- Combine Sauce: Add the blended tomatoes to the pan and let it simmer on low heat.
- Layering the Musakah: In a baking dish, start with a layer of the tomato sauce, followed by layers of eggplant, potatoes, and peppers. Repeat the layers and finish with a top layer of sauce.
- Bake: Bake in a preheated oven at 180°C (356°F) until the vegetables are tender and the top is slightly browned.
Collections
This recipe is part of the following collections
