Lebanese Eggplant Moussaka Recipe

This is a comforting and delicious vegetarian Lebanese Moussaka recipe made with eggplant and chickpeas. It is packed with tons of flavor with the addition of warm spices and pomegranate molasses.

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Moussaka is a popular Middle Eastern dish that is traditionally made with eggplant and/ or potato. There are many local and regional variations.

Greek version of this dish is a casserole layered and made with spiced meat, eggplant and creamy bechamel topping. It is similar to a shepherd's pie.

Whereas this Lebanese version, aka Maghmour, is more like a stew. This dish is made with eggplant and chickpeas. It is 100% vegan - making it perfect for vegetarians like me.

It is fairly simple dish to make which is hearty and comforting. The addition of pomegranate molasses gives this dish a very interesting flavor profile.

It is an optional ingredient, but I would highly recommend adding it to give the dish that Middle Eastern flair.

Ingredients

Most of the ingredients needed to make this vegetarian Lebanese moussaka are basic pantry staples. Here's what you need:

• eggplant - you can use either globe or baby eggplants
• chickpeas - canned works beautifully here
• onion & garlic
• tomatoes - you can use either canned diced tomatoes or fresh ones

Spices and flavorings needed:

• pomegranate molasses - widely used in Middle Eastern dishes. It is tangy and adds a depth of flavor to the dishes. You can make it yourself (by reducing pom juice until thick) or conveniently buy it.
• ground cinnamon
• allspice

Instructions

Start by prepping the eggplant - trim the stems and peel length ways stripes about ½” wide. Then chop into ½” cubes.

Heat olive oil in a large saute pan over medium heat, add the chopped eggplant and saute until golden brown. Remove to a plate and set aside.

To the same pan, heat a little more olive oil and add onions and the garlic. Saute until onions are soft and translucent, about 5 minutes.

Add the cooked chickpeas and cook for 5 more minutes.

Next add the pomegranate molasses. Mix well.

Return the eggplant to the pan along with the tomatoes, salt, ground cinnamon, allspice and pepper. Mix well and cook for 2 minutes.

Add 1 cup of water and simmer for 20~30 minutes until eggplant is completely tender and cooked through.

Cooking time depends on which eggplant was used. Cubed globe eggplant cook much faster than the whole baby ones.

Sprinkle with fresh chopped mint and crumbled feta. Serve hot with flatbread or rice or couscous.

Taste Test

All in all this Lebanese moussaka is a very hearty & filling dish with tons of flavor. It can be served with couscous or pita bread. I have also served it with rice or lavash bread and it tastes absolutely amazing.

This dish tastes much better the next day after all the ingredients have a chance to mingle with each other.

Store in an airtight container for 3~4 days in the refrigerator. You can also freeze it for up to 2 months.

Tips

• I feel globe eggplant suits best for this recipe because they cook into a creamy consistency in no time. Also they tend to absorb the flavors more easily. But you can substitute them with 8~10 baby eggplants. Make sure to cook them a little longer, may be around 40 minutes until very tender and creamy.
• Chickpeas can be substituted with small white beans like cannellini, navy etc.
• Pomegranate molasses is an optional, but highly recommended ingredient. If you don't have it, add some lemon or lime juice and a pinch of sweetener (honey or agave nectar).
• Instead of canned tomatoes, use 3~4 fresh medium size tomatoes.

Few more Middle Eastern recipes to try:

• Za'tar Spiced Khobez (Arabic Flatbread)
• Bazella with Riz (Lebanese Stew with rice)
• Mujadara (Rice & Lentils)
• Tabbouleh, Hummus & Pita Platter
• Vegetarian Mansaf (Jordanian Rice Pilaf)
• Namoura
• Date & Honey Cake

Vegetarian Lebanese Eggplant Moussaka

This is a comforting and delicious Lebanese style eggplant casserole recipe with chickpeas. It is packed with tons of flavor with the addition of warm spices and pomegranate molasses.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Course: Main Course

Cuisine: lebanese, middle eastern

Servings: 6 Servings

Ingredients

1x2x3x

• 1 Medium Globe Eggplant*
• 4 tablespoons Olive Oil, divided use
• 1 Medium Onions, finely minced
• 3~4 Garlic cloves, cut into thick slices
• 1 15 oz. Chickpeas, rinsed and drained (1½ cups of cooked chickpeas)
• 1 tablespoon Pomegranate Molasses*
• 1 14 oz. Can of Diced Tomatoes*
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Ground Allspice
• To taste Salt & Pepper
• As needed Fresh Mint & Feta cheese (for garnish)

Instructions

• Trim the stems off of the eggplant and peel lengthways stripes about ½” wide. Then chop into ½” cubes.
• Heat 2 tablespoons oil in a large saute pan over medium heat, add the chopped eggplant and saute until golden brown, about 5~7 minutes. Remove to a plate and set aside.
• In the same pan, heat the remaining 2 tablespoons oil and add onions and the garlic. Saute until onions are soft and translucent, about 5 minutes.
• Add the cooked chickpeas and cook for 5 more minutes.
• Next add the pomegranate molasses. Mix well.
• Return the eggplant to the pan along with the tomatoes, salt, ground cinnamon, allspice and pepper. Mix well and cook for 2 minutes.
• Add 1 cup of water and simmer for 20~30 minutes until eggplant is completely tender and cooked through. Cooking time depends on which eggplant was used. Cubed globe eggplant cook much faster than the whole baby ones.

Notes

• I feel globe eggplant suits best for this recipe because they cook into a creamy consistency in no time. Also they tend to absorb the flavors more easily. But you can substitute them with 8~10 baby eggplants. Make sure to cook them a little longer, may be around 40 minutes until very tender and creamy.
• Chickpeas can be substituted with small white beans like cannellini, navy etc.
• Pomegranate molasses is an optional, but highly recommended ingredient. If you don't have it, add some lemon or lime juice and a pinch of sweetener (honey or agave nectar).
• Instead of canned tomatoes, use 3~4 fresh medium size tomatoes.
• Dish can be stored in an airtight container for 3~4 days in the refrigerator. You can also freeze it for up to 2 months.

Nutrition

Calories: 252kcal

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