Masgouf

Discover the rich, comforting flavors of Masgouf, a baked Mediterranean-inspired eggplant casserole that celebrates the bounty of fresh vegetables and aromatic spices. This hearty dish layers tender, roasted eggplant slices with a vibrant medley of sautéed onions, bell peppers, zucchini, and perfectly spiced tomatoes, infused with hints of ground cinnamon, cumin, and paprika. Slow-baked to perfection, this wholesome recipe offers a delightful combination of textures and bold flavors, topped with fresh parsley for a burst of brightness. Perfect as a vegetarian main course or a flavorful side, Masgouf pairs beautifully with warm flatbread and is sure to satisfy any crowd. With its healthy ingredients and irresistible aroma, this dish is a must-try for fans of Mediterranean cuisine.

Nutriscore Rating: 80/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 2 large eggplants
• 5 tablespoons olive oil
• 1 large, sliced onion
• 4 cloves, minced garlic
• 1 large, sliced green bell pepper
• 1 large, sliced red bell pepper
• 1 medium, sliced zucchini
• 4 large, sliced tomatoes
• 2 tablespoons tomato paste
• 0.5 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplants into 1/2-inch thick slices. Lay them on a baking sheet, brush each side with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Roast in the preheated oven for 20 minutes or until they are golden and tender. Set aside.

Step 3

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the sliced onions and garlic; sauté until the onion becomes translucent, about 5 minutes.

Step 4

Add the sliced green and red bell peppers and zucchini to the skillet. Cook, stirring occasionally, for another 5 minutes or until the vegetables have softened.

Step 5

Incorporate the sliced tomatoes into the mixture along with the tomato paste, cinnamon, cumin, paprika, salt, and black pepper. Stir until the paste is evenly mixed in.

Step 6

Let the vegetable mixture simmer on low heat for about 10 minutes until the tomatoes break down to form a sauce.

Step 7

Take an ovenproof dish and start layering: Place a layer of roasted eggplant slices, cover with a layer of vegetable sauce, and repeat until all ingredients are used, finishing with a layer of sauce on top.

Step 8

Cover the dish with aluminum foil and bake in the oven at 350°F (175°C) for an additional 30 minutes.

Step 9

Once baked, remove from the oven and allow to cool slightly before garnishing with fresh chopped parsley.

Step 10

Serve the Masgouf warm with flatbread or as a side to your favorite main dish.

Nutrition Facts

Serving size	2361.7 grams (2361.7g)

Amount per serving	% Daily Value*
Calories	1281

Total Fat 76.40g	98%
Saturated Fat 11.90g	60%
Polyunsaturated Fat 7.40g
Cholesterol 0mg	0%
Sodium 4320mg	188%
Total Carbohydrate 144.10g	52%
Dietary Fiber 49.50g	177%
Total Sugars 80.00g
Protein 25.10g	50%

Vitamin D 0IU	0%
Calcium 351mg	27%
Iron 11mg	59%
Potassium 5398mg	115%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.4%

Protein: 7.4%

Carbs: 42.2%