EgyptianEgyptian Mesaka'a with Minced Beef
Fried eggplant rounds layered with a minced beef, pepper and tomato sauce, baked until bubbling and finished with raw garlic and vinegar. The Egyptian mesaka'a, with no béchamel.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Oven and tray, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Salting
22 minutesCut the eggplant into rounds 1 cm thick, sprinkle them with some of the salt and leave them for 20 minutes. Pat the slices dry.
Success cueDrops of water have come out on the slices.
- 02
Frying
25 minutesHigh heatHeat the frying oil in a pan over medium-high heat and fry the eggplant in batches for 2 to 3 minutes per side, until golden. Drain the slices on paper.
Success cueGolden on both sides and soft in the middle.
Watch outPat the slices dry first; wet slices make the hot oil spit.
- 03
Beef
15 minutesMedium heatHeat 2 tablespoons of the frying oil in a pot over medium heat and fry the chopped onion for 5 minutes. Add the ground beef and cook for 8 to 10 minutes, breaking it up, until no pink remains and it reaches 71°C.
Success cueThe beef is browned with no pink left.
Watch outGround beef must reach 71°C in the center.
- 04
Sauce
15 minutesGentle simmerAdd the bell peppers, green chilies and half of the garlic and cook for 3 minutes. Stir in the tomato paste for 1 minute, then add the tomato passata, cumin and black pepper and simmer for 10 minutes.
Success cueA thick sauce with soft peppers.
- 05
Layering
10 minutesHeat the oven to 180°C. Layer the fried eggplant and the beef sauce in a baking dish, ending with sauce.
Success cueThe eggplant is fully covered by the last layer of sauce.
- 06
Baking
30 minutesOven heatBake for 25 to 30 minutes, until the sauce bubbles at the edges and has thickened.
Success cueThe sauce bubbles at the edges.
- 07
Finishing
10 minutesCrush the rest of the garlic, mix it with the vinegar and spoon it over the mesaka'a. Rest for 10 minutes before serving.
Success cueThe garlic and vinegar have soaked into the top.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The raw garlic and vinegar spooned on at the end is the Egyptian finish that sets mesaka'a apart from Greek moussaka.
- • Salting the eggplant draws out water, so the slices fry with less spitting.
- • Mesaka'a is good warm or at room temperature, so it can be made ahead.
Common mistakes
- • Frying the eggplant in oil that is not hot enough, so it soaks up oil.
- • Serving it straight from the oven, before the sauce settles.
Serving ideasServe warm or at room temperature with baladi bread or Egyptian vermicelli rice.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I bake the eggplant instead of frying it?
Yes. Brush the slices with oil and bake them at 220°C for 20 to 25 minutes, turning once; the dish will be lighter and a little drier.
Can I make mesaka'a without meat?
Yes. Leave out the beef and add 200 g more bell peppers; many Egyptian homes make it this way.
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