Recipe: Eggplant Masaka and Turli (Mixed Vegetable Casserole) for Ahmed, Egypt

Hi again, Ahmed :-) Here are 2 recipes that I found on the internet. They are supposed to be Egyptian recipes. I have not tried either one. I'm not quite sure what you are looking for in the way of a vegetable casserole but I hope that maybe the recipes that Lisa and I have posted will help you.

Eggplant "Masaka"

1 stick (1/2 cup) butter
1/2 garlic bulb, peeled, crushed
1 large can tomato paste
2 large tablespoons vinegar
1 large black eggplant
1 large green pepper
Salt

Step 1:
In a big pot, melt butter, and saute garlic until it is yellow and dry. Add tomato paste, and add two large tablespoons of vinegar into the pot and mix with the garlic and butter. Mix well, cook on very low for 15 minutes, and continue mixing it. Watch it or it may burn.

Step 2:
Wash eggplant and green pepper. Peel eggplant. Cut eggplant into circles. Cut large circles into half. Cut green pepper into slices, throw out seeds. Rewash eggplant and peppers. Sprinkle salt on eggplant.

Preheat oil in frying pan. Cook eggplant until brown. Then, turn and cook until both sides are brown.

When eggplant is done, cook the pepper in the oil until soft.

When it is done, add the eggplant and pepper to the tomato mixture and cover.

It can be eaten hot or cold. It tastes better to heat it before you eat it with rice or with Pita Bread, and tomato and cucumber salad.

Turli (Mixed Vegetables Casserole)

1/2 kg lamb or beef
3 potatoes, peeled and diced
7 pearl onions, peeled
1/4 kg okra with peeled ridges
1 brown round eggplant, peeled and diced
1/4 kg string beans
1 cup shelled peas
1 teaspoon mint powder
1 hot chili pepper, chopped very finely
cooking fat
salt and pepper

Cut meat into bite-sized cubes. Fry meat until the juice is reabsorbed. Remove from pot and place in casserole dish.

Toss all the vegetables (except the hot pepper) into the remaining cooking oil and saute.

Strain, add to meat together with mint powder, hot pepper, and seasoning, and cover with water. Slow cook, about 1 and 1/2 to 2 hours.

Enjoy.