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Mihee's Egyptian Masa'a

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“Had an eggplant (which I never cook with) and some miscellaneous squash in the fridge. Wanted to make the vegetable stew I had enjoyed so often in Egypt but all the recipes I could find were too much like Greek mousaka (layers, white sauce etc.) so I experimented and came up with this.”
READY IN:
1hr 45mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. preheat oven to 325°F.
  2. cut vegetables into 1 inch pieces.
  3. heat oil.
  4. cook garlic just until browned (do not overcook!).
  5. add onion & spices, stir, cook until tender.
  6. add vegetables, potatoes & chickpeas, stir to coat.
  7. transfer to deep, covered baking dish, add tomatoes and stir to combine.
  8. cover and bake on middle rack for 1-1.5 hours, stirring occasionally.
  9. serve alone or on brown rice.

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