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Vegan Egyptian Massak’a
From Statesboro Market2Go
<p>A flavorful, one-pan, vegan version of an Egyptian recipe, featuring eggplant, pepper, tomato, and onion! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: sugarandgarlic.com (Entered by Ariana Giddens)
Serves: Not listed
Vegan!
Ingredients
3 medium sized
Eggplants (sliced into 1/2 inch thick circles)
1
Green pepper (diced)
1
Red or yellow onion (diced)
1/2 of an
Onion (sliced)
4
Tomatoes (quartered)
1 1/2 cups
Crushed or strained tomatoes
2 tablespoons
Olive oil or sunflower oil
1 tablespoon
Ground cumin
2 tablespoons
White vinegar
2 teaspoons
Salt
1 teaspoon
Pepper
1 cup
Brown or green lentils (washed)
4 cloves
Garlic (sliced)
Pita bread (for serving)
Step by Step Instructions
- Bring 6 cups of water to boil in a pot. Add the lentils and boil for 10 minutes. Drain the pot completely and set the lentils aside.
- Put the sliced eggplant onto a paper towel and season with salt. Let sit for 10 minutes, then blot them with a fresh paper towel to remove salt and drawn-out water.
- Add the oil to a large pan. Add the onions, pepper, and tomatoes, and eggplants and let them cook for 3 minutes. Slowly turn the vegetables after they turn a golden color.
- Add the cumin, garlic, salt, and pepper to the vegetables and let cook. Gently fold in the lentils.
- Pour the crushed tomatoes and vinegar over the vegetables (if desired, mix them in). Cover the pan and let simmer for 15 minutes. (If the pan is oven safe, you may also bake for 15 minutes at 350 degrees)
- Serve at any temperature with pita bread.