Musaqa'a
Directions
- 1Slice the eggplant into thick rounds.
- 2Cut the potatoes into thick sticks.
- 3Cut the hot peppers into thirds.
- 4In a pan, cook the eggplant slices with a little oil over low heat until they are slightly browned. Then add a drizzle of olive oil.
- 5Cook the hot peppers in a pan with olive oil until they are slightly browned.
- 6In a pan, heat some olive oil and saute the minced garlic.
- 7Add the tomato paste, tomato puree and tomato juice.
- 8Add salt, black pepper, cumin, coriander, vinegar, and a pinch of sugar. Mix well and simmer.
- 9Add the cooked peppers and eggplant to the sauce and mix.
- 10Serve the musaqa'a with lemon wedges, fried potatoes, arugula, and flatbread.
Ingredients
- 1 eggplant
- 1 potatoes
- 3 hot peppers
- 3 cloves garlic
- 3 tablespoons tomato paste
- 4 tomatoes tomato juice
- 1 pinch salt
- 1 pinch black pepper
- 0.25 tablespoon dried coriander
- 0.25 tablespoon cumin
- 2 tablespoons vinegar
- 1 pinch sugar
- 1 olive oil
- 1 lemon
- 1 portion fried potatoes
- 1 portion arugula
- 2 pieces flatbread
Equipment
knifefrying panwooden board