EGYPTIAN FRIED EGGPLANT WITH TOMATO SAUCE - MESA'AH
Mesa'ah is Egyptian fried eggplant with a homemade tomato garlic sauce. This recipe is vegan, delicious, and quick to make.
Provided by Lilian B.
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Wash the eggplant and slice into 1/4" thick disks.
- In a large nonstick frying pan, add enough oil to coat the pan. Set the heat to medium-high heat.
- Once the oil is hot, add enough eggplant to just cover the pan. Don't stack the eggplant on top of each other.
- Using a fork, flip the eggplant once it's a golden brown. Cook on the other side.
- Add a paper towel to a plate, and place the fried eggplant onto the towel to soak the extra oil.
- Once the eggplant is all fried, set aside.
- Chop the garlic into very fine pieces.
- In a blender, blend the tomatoes. Strain the tomatoes using a fine mesh strainer.
- Add 1 tbsp of oil to a nonstick frying pan on medium-high heat. Add the chopped garlic and cook until medium brown.
- Add the vinegar, blended and strained tomatoes, and whole spicy pepper. Cook on medium-high heat for about 15 minutes to allow all of the flavors to infuse together.
- Add the salt and pepper to taste at the very end.
- Add the fried eggplant into the garlic tomato sauce mixture. Cook for another 2 to 3 minutes altogether.
- Serve with fresh pita bread.
Nutrition Facts : ServingSize 1/4 of dish, Calories 229 calories, Sugar 7 g, Sodium 120 mg, Fat 21 g, SaturatedFat 3 g, UnsaturatedFat 18 g, TransFat 0 g, Carbohydrate 11 g, Fiber 1 g, Protein 1 g, Cholesterol 0 mg
EGGPLANT OMELET (TORTANG TALONG)
Torta is "omelet" and talong is "eggplant," but this Filipino dish is more like an egg-battered cutlet eaten for breakfast or lunch.
Provided by Nicole Ponseca
Categories Philippines Eggplant Summer Fall Breakfast Brunch Dinner Egg Quick & Easy
Yield 2-4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler.
- Lay the eggplants in a single layer on a baking sheet and broil them, flipping once or twice, until they are soft and blackened on all sides, about 15 minutes. (If you have a gas stove, you can do this by holding the eggplants with tongs over a burner on medium-high heat, turning them so they blacken on all sides.)
- Place the softened eggplants in a ziplock bag. Set aside for 10 minutes to steam (this makes the skin easier to peel). Peel the eggplants, discarding the skins, and use a fork to gently flatten the flesh.
- Put the eggs in a shallow bowl. Beat well and season with salt and pepper.
- In a large skillet, heat the vegetable oil over medium heat. Dip each eggplant in the beaten eggs, letting it soak for a second or two so that it is well covered with the egg. Season the egg-dipped eggplant with additional salt and pepper and place it in the skillet. Repeat with the other eggplant, making sure there's room between them in the skillet. Place 1 tablespoon of the crab (if using) on top of each eggplant, pressing it down with a fork.
- When the eggplants are crispy and browned on one side, 4 to 5 minutes, flip them over and cook until browned and crispy on the second side, about 3 minutes more. Transfer the eggplants to a paper towel-lined plate to drain.
- Serve hot or at room temperature, with fish sauce.
EGYPTIAN EGGPLANT OMELET
"Spices and flavorings from China, India, Spain, and tropical Africa have found their way into North African cooking. Garlic, coriander, cumin, and pepper season this open-faced Egyptian Eggplant Omelet. Typical Egyptian omelets are packed with vegetables and meat, making them thick, firm and perfect for lunch or supper." from Classic International Recipes. Planning for lots of eggplant from my garden this year!
Provided by breezermom
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
- In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
- In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
- Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
- Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.
EGGPLANT OMELET
I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.
Provided by Sheynath
Categories Onions
Time 20m
Yield 1 omelet, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Dice the eggplant into small pieces.
- Heat the olive oil in a small, non-stick skillet over medium heat.
- Saute the eggplant pieces until they start to brown slightly. Add the onion and continue sauteeing until the eggplant is tender and the onion is translucent. Add the tomato and saute until the tomato is heated through.
- Add 2 eggs per serving and scramble with the vegetable mixture until well blended and the egg is cooked to your prefered level of done.
- If you prefer, make an omelet with the eggs and fill it with the vegetable mixture before folding.
- Season with seasoned salt and/or pepper to taste.
Nutrition Facts : Calories 364.1, Fat 15.7, SaturatedFat 4, Cholesterol 423, Sodium 157.7, Carbohydrate 42.6, Fiber 20.7, Sugar 19, Protein 19.6
FILIPINO EGGPLANT OMELET (TORTANG TALONG)
This is a popular dish in the Philippines that I've been wanting to cook but don't know how. Thanks to kathyvegas (from the website foodbuzz.com) for sharing this tasty recipe.
Provided by shinji
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- On a grill or open flame, scorch eggplant skins until blackened. (Using stem as handle, try to turn eggplants on every side to char as much of the skin as possible.) Place them whole in a heatproof dish and cover with a tight-fitting lid or plastic wrap. Let eggplants steam in the residual heat until they turn limp. Once they have had a chance to cool, gently peel away skins and discard. Set peeled eggplants aside.
- In large pan, heat about 1 tablespoon oil till hot. Add onion & garlic and saute until light brown. Mix in ground pork and saute until cooked. Add diced tomato and cook until softened. Add fish sauce and cook over medium heat 5 minutes or until moisture has evaporated. Remove mixture from heat and set aside to cool.
- In flat baking dish or pie pan, whisk eggs until frothy. Add both eggplants, laying them side by side with stem ends sticking up and out of the bowl together. Using a fork, gently mash eggplant meat until flattened. Add pork mixture and make sure it and eggplant are well-coated with beaten eggs. Season with salt and pepper and set aside.
- In large nonstick skillet on medium high, heat 1 tablespoon oil. Carefully slide eggplant and egg mixture into pan, with stem ends sticking up together. Lower flame to medium heat. Once egg mixture looks opaque around edges, cover pan with a large plate (should be at least 1 inch bigger than pan circumference) and quickly turn pan upside down so the eggplant mixture lands on the plate (the cooked side should be on top). Return pan to stove, add a little bit more oil on medium heat. Carefully slide the eggplants uncooked side down, into the pan. Lower heat to medium and cook until eggs are cooked through.
- Serve hot with rice.
Nutrition Facts : Calories 331.9, Fat 19.8, SaturatedFat 7.1, Cholesterol 214.8, Sodium 463, Carbohydrate 19.5, Fiber 10, Sugar 8.3, Protein 21
EGYPTIAN EGGPLANT DISH (MASAA'A)
Eggplant dish that can be served either as a side dish, or as as I prefer, a main dish over rice. We sometimes add a little browned ground beef to the mixture (about 1/2 pound) for a little variation. More traditionally it is made with a hot pepper rather than a green one, but my family prefers the green pepper. Spice it up as much as you want!
Provided by UmmIbrahim
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Fry the eggplant slices in oil until golden, set aside on paper towels to drain, and lightly salt.
- Fry potatoes until golden and set aside on paper towels to drain. Lightly salt.
- Fry pepper slices in oil until tender, set aside.
- In a pan, saute the onion until soft. Add Garlic, and saute a 1-2 min more.
- Add the spices and mustard (except salt, unless you want more- I usually think the salted veggies are salty enough. Just taste and see).
- Add in the veggies and tomato sauce and mix well.
- Cook just long enough to heat through.
- Sprinkle with chickpeas.
- Enjoy!
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