Egyptian · beginner
Egyptian Spiced Beef And Eggplant Mesakaa Skillet
A comforting Egyptian skillet layering fried eggplant slices and spiced ground beef simmered in a garlic-infused tomato and green pepper sauce.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Fry eggplant slices until golden brown on both sides, about 3 minutes per side, then remove and set aside on paper towels.
- 02
In the same skillet, add the remaining oil and diced onion. Cook for 4 minutes until softened.
- 03
Add ground beef, ground cumin, and ground allspice. Brown the meat thoroughly for 6 minutes, breaking it into small crumbles.
- 04
Stir in minced garlic and diced green bell pepper, cooking for another 2 minutes until fragrant.
- 05
Pour in crushed tomatoes and salt, bring to a simmer, and nestle the browned eggplant slices back into the beef sauce.
- 06
Cover and simmer over low heat for 12 minutes to allow the eggplant to absorb the savory tomato beef sauce before serving warm.
A LITTLE KITCHEN KNOW-HOW
Taming Eggplant Bitterness
Pre-salting eggplant slices for 10 minutes draws out excess moisture and bitterness, ensuring a crisp exterior when browned.
Notes from the kitchen
- Slice eggplant evenly so it cooks uniformly without absorbing excessive oil.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
