This deliciously healthy Lebanese Eggplant Moussaka, also known as Maghmour combines roasted eggplants and chickpeas in a tangy tomato sauce flavored with Lebanese spices.
Just like traditional Turkish Moussaka, this healthy Lebanese eggplant dish is packed with Mediterranean flavors, making it a dream come true for eggplant lovers.
- 2 lbs eggplant - peeled and 1" cubed
- 2 tbsp good quality olive oil (for sautéing the onions)
- 2 onions - chopped
- 2 cloves garlic - smash minced
- 1/2 tsp crushed Aleppo pepper
- 1.5 tbsp tomato paste
- 3 cups fresh tomatoes - chopped
- 1 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp cumin
- 15 oz chickpeas - drained
- ~1 cup water
Preparation:
Preparing the Eggplants
Preheat the oven to 390 F and spray a large baking sheet with your favorite cooking spray. Peel the eggplants and cut them into 1" cubes. Place cubes in a large bowl and toss with 2-3 tablespoon of olive oil and some kosher salt. Place them on the baking sheet in one even layer.
Bake them for 25 to 30 minutes or until they are slightly softened and brown. Remove the eggplants from the oven and set them aside until the tomatoey filling is ready.
Preparing the Tomato Sauce
While roasting the eggplants, start making the tomato &
chickpea filling.
Place a large skillet on medium heat and add 2 tablespoon of olive oil. When the pan is hot, add the onions and sauté for a few minutes until soft.
Stir in the tomato paste, cumin, salt, and pepper, and give it a good mix. Add the chopped tomatoes, along with the garlic and Aleppo pepper and stir well.
Add water to the sauce, depending on the juiciness of your
tomatoes, ranging from ½ cup to 1 ½ cups. Give the sauce a stir.
Lastly, add the chickpeas and roasted eggplants to the
tomato sauce, give them a good stir, and simmer for 10-15 minutes until the
eggplants are tender to your liking.
Remove the pan from the heat, add chopped parsley, and serve
it while still warm.
Blessed be... and happy cooking!