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    Home » International Vegetarian » Vegetarian Lebanese Moussaka

    Lebanese Eggplant Moussaka Recipe

    Published: Aug 31, 2020 · Modified: Aug 3, 2022 by Pavani · 19 Comments

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    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.

    Blue bowl with eggplant moussaka topped with fresh mint and a bowl of couscous in the background

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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.

    Blue bowl with Lebanese moussaka topped with fresh mint

    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
    Ingredients needed - eggplant, onion, garlic, chickpeas, canned tomatoes

    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
    Spices needed - ground cinnamon, allspice, pomegranate molasses

    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.

    Step by step photos showing peeled & diced eggplant, sauteed until golden

    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.

    Step by step photos showing sauteed onions, garlic, chickpeas and pomegranate molasses

    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.

    Step by step photos showing the addition of browned eggplant, diced tomatoes and spices being added to the eggplant stew

    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.

    White bowl with eggplant and chickpea stew served with couscous

    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 Moussaka

    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
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 45 mins
    Total Time: 55 mins
    Course: Main Course
    Cuisine: lebanese, middle eastern
    Servings: 6 Servings

    Ingredients

    • 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
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. vaishali sabnani

      November 25, 2014 at 1:23 pm

      I really wanted to make this dish but my allergy for eggplants didn't allow me to make. .looks gorgeous.

      Reply
    2. Nivedhanams Sowmya

      November 25, 2014 at 1:25 pm

      wonderful dish!!! looks so hearty!!

      Reply
    3. Varadas Kitchen

      November 25, 2014 at 2:58 pm

      I know my family would love this dish. I will pass on this to my husband when he decides to cook eggplant.

      Reply
    4. Sarita

      November 25, 2014 at 4:00 pm

      Egg plant is my all time favorite..Few months back i tried Lebanese food in middle eastern restaurant though i don't remember all dishes but some of them tasted great..Your dish looks delicious.

      Reply
    5. Priya Suresh

      November 25, 2014 at 9:52 pm

      Serve me this moussaka with bread, i can happily finish my dinner rite now.

      Reply
    6. Srivalli

      November 26, 2014 at 5:00 am

      Looks superb Pavani..and the pictures are so sinful!

      Reply
    7. sneha datar

      November 26, 2014 at 12:46 pm

      Egg plant moussaka yummy love it.

      Reply
    8. Archana Potdar

      November 26, 2014 at 1:32 pm

      Mmmmm! Okay this one will not have many takers with the girls but still worth a try for hubby is surely going tolove it. Thanks Pavani,

      Reply
    9. lavina agarwal

      November 30, 2014 at 4:08 am

      Looks tempting. .love the composition of your pics

      Reply
    10. Srividhya Gopalakrishnan

      November 30, 2014 at 10:40 pm

      Love this consistency of this dish.. Pretty new to me

      Reply
    11. Jayanthi Sindhiya

      December 01, 2014 at 12:07 pm

      This looks fantastic....Awesome pics!!

      Reply
    12. Sandhya Ramakrishnan

      December 05, 2014 at 9:02 pm

      Looks fantastic! Something I have been wanting to try for a long time.

      Reply
    13. PJ

      December 07, 2014 at 3:04 am

      My fav veggies and the dish looks delish Pavani...

      Reply
    14. Carrie Robinson

      September 01, 2020 at 8:59 am

      5 stars
      I just love eggplant! I bet this is delicious. 🙂

      Reply
    15. Cindy

      September 01, 2020 at 9:22 am

      5 stars
      I’ve been in such a cooking rut lately, so I’ve been exploring new recipes to make! I happened upon your recipe and I am so glad I did. I made it today and my entire family loved it! Its doing into our menu plan rotation!!

      Reply
    16. Shannon

      September 01, 2020 at 9:29 am

      5 stars
      This was delicious! We will be making it again.

      Reply
    17. Jersey Girl Cooks

      September 01, 2020 at 9:36 am

      5 stars
      I love the vegetarian spin on this dish! Perfect for lunch or dinner.

      Reply
    18. Catherine

      September 01, 2020 at 9:43 am

      5 stars
      Your photos are so beautiful! This looks hearty and comforting...right up my alley. A perfect recipe to welcome the fall season with!

      Reply
    19. Shanna

      September 01, 2020 at 10:42 am

      5 stars
      What a hearty dish!! Perfect for a amazing fall dinner.

      Reply

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