Musaqa’ah literally means “cold”. Of the very cold cold. But the tanginess, and let me tell you it’s served piping hot from the pot, is everything but musaqa’. If you’re having trouble reading this word, click on the link above, and click on the little speaker sign in Google Translate to hear it 🙂 This dish has a combination of all the goodies you would want. Rich with vitamins and anti-oxidants, this dish is your one-plate nutrient-intake to keep the winter sniffles away…
2 medium onions
1 green capsicum
1 large eggplant
1 small potato
5 cloves garlic, whole
3 cloves garlic, minced
1/4 cup water
1/2 bunch fresh parsley, chopped
Wash all the vegetables.
Start by cutting the tomatoes into quarters (lengthwise), then each quarter into thirds.
Seed and dice the capsicum into large cubes.
Thinly slice the onion.
Peel and dice the eggplant into large cubes.
Salt the eggplants and leave on absorbent paper to reduce their moisture content.
Heat oil in a deep fryer, the oil is ready when a piece of flat bread turns rosy.
On medium-high heat, fry the eggplant pieces for a few minutes, until golden.
Add the tomato, onion, capsicum, minced garlic and a drizzle of oil into a non-stick saucepan on high heat.
Add a pinch of salt, and continually mix, until the onion softens.
Cover and reduce the heat to medium-high.
Leave to cook for 15 minutes.
At the 15 minute mark, add in the fried eggplant and the garlic cloves.
Cover and cook for a further 15 minutes.
In the meantime, wash, peel and dice the potato.
Deep fry the cubes until cooked and golden.
Set aside to cool down.
To assemble, dish up the saucepan’s contents onto a serving plate.
Garnish with potato cubes and fresh parsley.
Serve with pita bread or rice.