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Lebanese Moussaka Recipe – Lebanese Special
This Lebanese moussaka is a hearty and aromatic vegan eggplant stew that layers roasted eggplant with sautéed onion and garlic, simmered in a rich tomato base with warming seven-spice blend, chickpeas, and a touch of tomato concentrate. Packed with vegetables and flavors, it’s a flavorful vegan main course that needs minimal prep and delivers maximum comfort.
- Prep Time20 min
- Cook Time10 min
- Perform Time9 hr 30 min
- Total Time10 hr
Lebanese Moussaka Ingredients:
- 2 Large Eggplants approx 750g
- Drizzle regular olive oil
- 1 large onion sliced into strips
- 2 garlic cloves chopped
- ¼ teaspoon 7 spice
- 4 tomatoes
- 1 tablespoon tomato concentrate
- 1-2 cups boiling water
- 1 can chickpeas
- 2 teaspoon salt approx
How to Make Lebanese Moussaka
Cut 2 medium eggplants into 1-inch cubes.Toss the eggplant with a little olive oil and roast at 220°C (425°F) for 25–30 minutes until soft and golden. (You can also fry the eggplant traditionally.)
Heat 3–4 tablespoons olive oil in a pan. Add 1 large sliced onion and cook for 8–10 minutes until soft. Add 4 minced garlic cloves and cook for 1 minute.
Add 2½ cups chopped tomatoes, 2 tablespoons tomato paste, 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon cinnamon (optional), salt, black pepper, and red pepper flakes (optional).
Simmer the tomato sauce for 10–15 minutes until slightly thickened. Add 2 cups cooked chickpeas and the roasted eggplant.
Mix gently and simmer for another 10 minutes so the flavors combine. Add 2 tablespoons chopped parsley and mix.
Drizzle with extra virgin olive oil before serving. Garnish with fresh mint if desired. Serve warm or at room temperature with pita bread, rice, or salad.
For better flavor, let the moussaka rest for a few hours or overnight before eating.
Eggplant Prep: Slice and roast or sauté the eggplant until golden to reduce bitterness and deepen flavor.
Spice Mix: The seven-spice blend adds warmth—adjust the quantity to suit your preference for spiciness.
Simmering Liquid: Use just enough boiling water to create a saucy consistency—avoid thinning the stew too much.
Chickpea Addition: Stir in canned chickpeas toward the end to heat through without breaking them down.
Finish & Serve: Finish with a drizzle of olive oil and serve hot with crusty bread, rice, or flatbreads for soaking up every flavorful drop.
