Lebanese eggplant moussaka, also known as maghmour, is made from tender, roasted eggplants cooked in a tomato-based sauce with tons of onion, garlic, and chickpeas. Gladys here, from Forks & Foliage, and today I'm sharing this authentic Lebanese recipe inspired by my love for Mediterranean flavors.
Eggplant moussaka is so easy to make and naturally vegan. Moussaka is an arabic word that means "cold" and not surprisingly, this dish is traditionally enjoyed cold on a summer day. But you can also eat it warm or, my personal favorite, at room temperature.
Pita bread is essential to mop up all that saucy goodness, but you could also try crusty sourdough. I usually eat eggplant moussaka as a meal on its own with bread or with rice but it's also a great vegan appetizer or side dish if you're entertaining. How about a mezze with eggplant moussaka crostini? Perhaps serve it with a refreshing mint lemonade too!
Ingredients
- 2 pounds eggplants: Traditionally, we use small, long variety referred to as Italian eggplants, but they are more difficult to find. Globe or American eggplants (in the above photo) work great as well.
- 1/4 cup olive oil: Olive oil adds flavor to both the eggplants and tomato sauce.
- 1 large onion and 10 cloves garlic: These are sliced and sautéed to build flavor in the sauce.
- 2 medium tomatoes: Tomatoes add texture and freshness to the sauce.
- 1 cup chickpeas: Chickpeas are a protein source and add texture and flavor.
- 1 1/2 cups tomato sauce: The sauce adds the needed moisture and flavor to cook the eggplants in.
Instructions
First, peel the eggplants in a zebra pattern, basically alternating about one-inch sections that are peeled and not peeled.
Quarter them lengthwise, then chop them into half-inch quarter moons or one-inch cubes and place them in a 9 x 13 inch baking dish.
Drizzle the chopped eggplants with olive oil, season them with salt, then roast them in an oven preheated to 425°F for about 25 minutes, or until they are tender and golden brown, then set them aside.
Don't overcrowd the eggplants so they can get nice and caramelized. Roast them in batches if needed.
Making the Sauce
While the eggplants are roasting, start preparing the sauce.
Slice the the onion and garlic cloves and sautée them in a large skillet with olive oil over medium heat. Season with salt and stir.
Once the onions are soft and translucent, add the cooked chickpeas and toss together for one minute.
Add the diced fresh tomatoes and cook for another minute.
Now add the tomato sauce, water, salt, and fresh cracked black pepper. Stir and let the mixture come to a simmer.
Once the tomato sauce is simmering, give it a taste and adjust the seasoning to your liking.
Carefully pour all of the sauce over the roasted eggplants in the same baking dish. Spread the mixture evenly and gently stir to get the sauce in between the eggplants.
Bake the moussaka in a 350°F oven for about 20 minutes, or until the sauce is bubbling. You don't want the sauce to reduce too much so the dish doesn't dry out.
Feel free to stir in more water as needed and continue baking until it simmers.
Let the moussaka cool to room temperature then garnish it with lots of fresh parsley. You can chill it before eating or enjoy it while it's still warm -- it's delicious either way!
Pro Tip
Like many stews, Lebanese eggplant moussaka is one of those dishes that gets better the next day because the eggplants have time to soak up all that flavor in the sauce.
Make a big batch and enjoy it all week as a light, vegetarian lunch when you're too busy to cook. It's so delicious and makes the perfect comforting meal any day!
Substitutions and Variations
Lebanese moussaka is naturally vegan, gluten-free, and dairy-free. This baked version is so healthy and flavor-packed, but below are some additional options.
- Spices - Feel free to add Middle Eastern spices such as cinnamon, cumin, or aleppo pepper to taste.
- Fried eggplants - Traditionally, this dish is made with fried eggplants. Although delicious, it makes it heavier and more messy to prepare. I have found that cooking the eggplants in the air fryer or oven result in an equally delicious moussaka without all the added oil. But feel free to fry them if you prefer!
- Chickpeas - You can use dry chickpeas instead of canned. You'll have to soak them overnight and boil them until tender before preparing this recipe. If you do that, you can use the chickpea broth instead of water when making the tomato sauce.
- Meat - This dish is meatless and is meant to be a light meal eaten cold, but if you'd like you can add cooked beef or lamb (ground or cubed) to the tomato sauce if desired and serve it hot over rice.
Frequently Asked Questions
Do I need to salt the eggplants before roasting?
This is debatable. Some people prefer to do so, claiming that salting the eggplants for one hour draws out the bitter liquid. In my experience, I have not noticed a difference and have never had bitter eggplants in all the dishes I've prepared. Personally, I find it to be an unnecessary step and a waste of one hour.
Do I have to peel the eggplants before roasting?It depends. Young eggplants have more tender skin, while older, larger eggplants have tougher skin. If you are bothered by the skin, peel them in a zebra stripes pattern. Having some peel helps the eggplant chunks to hold their shape and not disintegrate.
Can I add the roasted eggplants to the tomato sauce and cook them on the stove top instead?Yes you can, and many people do that. But the oven method is how my mom makes it, mainly because she uses the smaller eggplants, which are kept whole and layered with the sauce in a baking dish. Even if I'm not using whole Italian eggplants, I like to finish it in the oven because it allows the eggplant to gently cook in the sauce. I don't have to worry about them disintegrating while stirring over direct heat. Either way you'll have the same amount of dishes to wash, so it's up to you.
How long will this keep?Store leftovers in an airtight container in the fridge for up to one week.
Gladys Soriano is the recipe developer, food stylist, and food photographer behind the Mediterranean-inspired blog Forks & Foliage. This recipe was originally published on Forks & Foliage.
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