Lebanese Eggplant Moussaka

Adapted from a recipe by Ayla Clulee, owner of Cooking Gorgeous.

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.

Ingredients:

• 2.5 lbs eggplant - peeled and 1" cubed
• 3-4 tbsp good quality olive oil (for eggplant and sautéing the onions)
• 2 onions - chopped
• 3-4 cloves garlic - smash mince
• 1.5 tbsp tomato paste
• 3 cups fresh tomatoes - chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper - I use 1/4 tsp = milder but still noticeable
• 1/2 tsp crushed Aleppo pepper - I use 1/4 tsp = milder but still noticeable
• 1/2 tsp cumin
• 30 oz chickpeas - drained
• ~1 cup water
• handful minced parsley - add last 10 minutes of simmer

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 20-25 minutes until the eggplants are tender to your liking. Add minced parsley with 10 minutes remaining.

Remove the pan from the heat and serve immediately. If so inclined, shredded parmesan adds to the overall delight. :-)

Blessed be... and happy cooking!