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Bites Fil Beit: Betingan bel modzarela wel lahma mafrooma – Eggplant with mozzarella and minced meat

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We love food. We love the real, down to earth, tried-and-tested, handed-down-through-the-generations, local Egyptian food. Here is your chance to learn how to make these local delicacies in your own home. And just so you know what to ask for, we have added how to say the ingredients in Arabic. No more excuses, off to the souq!

Bites Fil BeitIngredients

  • 1kg eggplant – be-tin-gan
  • 1/2 kg minced meat – lah-ma maf-roo-ma
  • 1 onion, chopped – ba-sal
  • 1 parsley chopped – ba’-doo-nis
  • 5 cloves garlic, crushed – tom
  • 4 tbsp tomato paste – sal-sa ta-ma-tam
  • 2 tbsp olive oil – zeit za-toon
  • corn oil – zeit dor-a
  • 3 tomatoes, diced – ta-ma-tam
  • 1 cup mozzarella, shredded – mod-za-rel-a
  • salt and pepper – malh and fel-fel



  • Peel and cut the eggplant into thin slices. Heat the corn oil until very hot and fry eggplant slices. Drain well.
  • Heat two teaspoons of corn oil in a medium sauce pan. Add the onion, minced meat, salt and pepper and stir over medium heat until meat is becomes brown. Set aside.
  • Heat the olive oil to a medium saucepan over medium heat. Add the garlic, tomatoes, tomato paste, parsley, salt and pepper. Add 1 cup of water and bring to a boil. Reduce the heat and simmer for 20 minutes.
  • Arrange the eggplant slices in a baking dish in a layer that covers the bottom of the dish. Pour the minced meat over the eggplant layer, covering it completely.
  • Pour the tomato sauce over dish and sprinkle the mozzarella cheese on the top.
  • Heat the oven to 200 C. Place the dish in the oven and bake until the cheese melts and the surface has turned golden.
  • Serve immediately.

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