Moussaka Masriya bil Hummus (Egyptian Baked Eggplant, Sweet Pepper, Chickpea & Garlic Tomato Casserole) – Authentic Egypt Recipe
Unlike Greek moussaka, Egyptian moussaka skips the béchamel for a vibrant, garlicky cumin-tomato and chickpea bake.
- Country of Origin
- 🇪🇬 Egypt (North Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Golden roasted eggplant slices, Cooked chickpeas, Sweet green bell peppers and crushed plum tomatoes, 5 cloves garlic, Ground cumin
Ingredients for Moussaka Masriya bil Hummus (Egyptian Baked Eggplant, Sweet Pepper, Chickpea & Garlic Tomato Casserole) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden roasted eggplant slices, prepped into bite-sized pieces
- 1.5 cups cooked chickpeas, washed and trimmed
- 1 cup sweet green bell peppers and crushed plum tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with 5 cloves garlic
- 1.5 tbsp traditional Egypt seasoning (ground cumin, coriander, splash of vinegar, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, 5 cloves garlic, and ground cumin, coriander, splash of vinegar, olive oil for 3 minutes until fragrant.
- Combine golden roasted eggplant slices and cooked chickpeas with the sautéed aromatics and layer evenly into the baking dish.
- Top with sweet green bell peppers and crushed plum tomatoes and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.