Lentil Musaqa’a

Musaqa’a, traditionally made with ground beef and eggplant, is one of Aisha Abdel Gawad’s father’s favorite Egyptian dishes. Her husband, on the other hand, is vegetarian—and isn’t a fan of eggplant. Gawad created this version of musaqa’a to appeal to meat eaters and vegetarians alike. (Read her essay about it here.) Her solution is to trade meat for lentils in the richly spiced tomato sauce that gets layered between eggplant slices. The lentils add a nice heartiness to the dish, while smoky eggplant lend that meaty texture. The result closely resembles classic versions but can satisfy everyone. Top with a salty cheese like feta for a creamy finish. Eat it as is or over rice like her 5-year-old likes to do.