lebanese moussaka

A delicious Lebanese Moussaka which is a vegan dish made with eggplants and chickpeas. It is best serve with flatbread or rice.

Lebanese Moussaka (Maghmour)

Long Sliced Eggplants

400 gram Canned Chickpeas

Medium Chopped Tomatoes

Tomato Paste

water

onion

garlic

olive oil

cumin powder

cinnamon powder

curry powder

salt

black pepper

brown sugar

Vegetable oil (For frying)

Pour vegetable oil in the large pan on...

Pour vegetable oil in the large pan on medium-low heat.

Sliced the eggplant into a circle shape. Once...

Sliced the eggplant into a circle shape. Once hot, add them into the pan.

Fry till it turns light brown. Flip and...

Fry till it turns light brown. Flip and repeat the process.

Remove the eggplant and transfer it to the...

Remove the eggplant and transfer it to the plate with a paper towel to help absorb the excess oil. Set aside.

Add olive oil to the pot on medium...

Once hot, add chopped garlic and onion. Stir...

Once hot, add chopped garlic and onion. Stir for few minutes till it turns translucent

Add chopped tomatoes and continue stirring till it...

Add chopped tomatoes and continue stirring till it turns soft and translucent.

Add drained canned chickpeas and tomato paste. Stir...

Add drained canned chickpeas and tomato paste. Stir to combine before pouring water. Let it simmer for 10 minutes.

Add cumin, cinnamon & curry powder, and fried...

Add cumin, cinnamon & curry powder, and fried eggplant. Mix gently and continue simmering to let it absorb the flavor of the fried eggplant.

Add salt, black pepper, and brown sugar for...

Add salt, black pepper, and brown sugar for taste. Mix for one more time before turning off the heat.

Serve with rice or flatbread

This Lebanese Moussaka is a delicious vegan eggplant, onion and chickpea stew cooked in tomato sauce. It's flavoured with garlic and warm spices like cinnamon and cumin to create a magical final result! It's quick, easy and super flavourful.

Lebanese Moussaka (Maghmour | Vegan)

eggplants (approximately 800 grams total)

tomatoes

onions

chickpeas (540 milliliters (see notes))

cinnamon

cumin

chilli powder

Water

olive oil (or any vegetable oil)

Preheat your oven to 425F

Start by washing the eggplant and peeling it every other stripe lengthwise, to make zebra pattern. Then slice the eggplant into 3 slices lengthwise, then cut each slices into medium sized cubes

Toss the eggplant with the oil and salt, then lay on a parchment lined baking sheet (do not overcrowd them) and bake for 30 minutes. Broil for 5 minutes at the end.

Prepare the other ingredients by chopping the onion into medium sized chunks, washing and draining the chickpeas, mincing or grating the garlic, and grating the tomatoes and keeping its juices in a bowl

In a pan on medium heat, add the oil and onions and cook for 5 minutes until softened and starting to caramelize. Add the chickpeas, garlic and the spices and continue to cook for a few minutes until the spices and chickpeas are toasted

Add the grated tomatoes with all the juices, stir, then cover and let everything simmer for 10 minutes

Once ready, add the eggplant to the pan, and very gently stir until just combined. Cover and let it simmer for another 5 minutes.

Uncover, taste, adjust anything you need to like the salt, and then either serve it hot or place in the fridge to chill

Lebanese eggplant moussaka is an eggplant lover&#39;s dream on a hot summer day. Tender, roasted eggplants are cooked in a tomato based sauce with tons of onion, garlic, and chickpeas to create a flavorful meal you&#39;ll want to devour.

Lebanese Eggplant Moussaka (Maghmour)

eggplants

extra virgin olive oil

garlic (thinly sliced)

chickpeas

tomatoes (diced)

tomato sauce

kosher salt (plus more to taste)

parsley

Chop eggplants

Preheat your oven to 425°F. Trim the eggplants and peel them in a zebra stripe pattern, then cut them into half-inch thick quarter moons or 1 inch cubes.

Roast eggplants

Place the chopped eggplants on 9 x 13 inch baking dish, drizzle with olive oil, season with salt, and toss well with your hands to evenly coat them. Spread them out in one layer. Do this in batches if needed. Roast them for about 25 minutes, or until they are tender and golden brown. Set aside and drop the oven temperature to 350°F.

Sautee onions and garlic

While the eggplants are roasting, place a large skillet over medium heat, then add the olive oil, onions, garlic, and a pinch of salt. Let them cook, stirring occasionally, until the onions are soft and translucent, about 5 to 8 minutes.

Add chickpeas and tomatoes

Add the drained chickpeas, tossing for a minute, followed by the diced tomatoes. Let them cook together for another minute.

Add tomato sauce

Add the tomato sauce, one cup of water, one teaspoon of salt, fresh cracked black pepper, then stir to combine. Bring the mixture to a simmer, then taste the sauce and adjust seasoning to your liking.

Bake

Use a spatula to loosen all the roasted eggplants and spread them evenly in the baking dish, then pour all the sauce evenly on top of them. Gently stir to get the sauce in between the eggplants, then place in the 350°F oven for about 20 minutes, or until the sauce is bubbling and thickened a bit.

Garnish and serve

Let the moussaka cool for at least 15 minutes, then garnish with chopped parsley and serve with pita bread or crusty bread.

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Top 3 lebanese moussaka recipes from across the web

The most viewed lebanese moussaka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lebanese Moussaka (Maghmour)

Lebanese Moussaka (Maghmour | Vegan...

Lebanese Eggplant Moussaka (Maghmou...

The most viewed lebanese moussaka recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine