Egyptian Eggplant Moussaka

This is a perfect vegetarian dish made with eggplants and simmered with a tomato sauce. I like to eat it with lebanese bread and green onions. The eggplants can be deep fried but I roasted them in the oven for a lighter version. It is a very simple recipe and a delicious one! The recipe I am sharing today is not the same moussaka everybody knows, it is called Tipsi in Iraq and Moussaka in Egypt and in it the
eggplant is usually cut into chunks, fried and then cooked in a
tomato sauce with green peppers.


2 large eggplants
2 green pepper
500g tomatoes
2 tbsp olive oil
1/4 cup water
1 tbsp minced garlic
2 tbsp tomato sauce
2 tbsp ketchup
1/4 cup white vinegar
1 tsp salt
1 tsp allspice
1 tsp cumin
1 tsp coriander
1 tsp paprika

Cut the eggplants into chunks. If you want you can fry them until brown or like me toast them in the oven. Set aside.
Cut the pepper into cubes and saute it in some oil until cooked.

For the sauce, add two tablespoons of olive oil to a pot and saute the garlic until fragrant
Add the tomato sauce, ketchup, chopped tomatoes, with a quarter cup of water. Cook over medium heat for 10 minutes while stirring occasionally.
Add the spices, eggplants, peppers, and stir.
Turn off the heat, cover the pot and leave it aside for at least 10- 15 minutes to allow the flavors to blend
Add the vinegar and stir. Now your moussaka is ready for serving.
Serve with pita bread and french fries

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