Lebanese Eggplants Messaka a
Experience the vibrant flavors of the Mediterranean with this Lebanese Eggplants Moussaka, a hearty and satisfying plant-based dish that's perfect for dinner any day of the week. This recipe features tender, golden-fried eggplant slices layered with a rich, spiced tomato and chickpea stew infused with cumin, coriander, and paprika. The dish is slow-baked to perfection, allowing the flavors to meld beautifully, and finished with a sprinkle of fresh parsley for a burst of freshness. Ideal for vegans and vegetarians, this comforting casserole can be served warm with pita bread, over fluffy rice, or even enjoyed at room temperature. Packed with protein and brimming with Middle Eastern spices, this Lebanese classic is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 large Eggplants
- 100 ml Olive oil
- 1 large Onion
- 4 cloves Garlic
- 400 grams Chickpeas (cooked or canned)
- 4 large Tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 250 ml Water
- 2 tablespoons Fresh parsley
- 1 optional Pinch of sugar
Instructions
Begin by washing and drying the eggplants. Slice them into thick rounds, about 1 cm thick.
Sprinkle the eggplant slices with a small amount of salt and place them on a paper towel to sweat for 20 minutes. This removes bitterness. Rinse and pat them dry.
Heat half of the olive oil (50 ml) in a large skillet over medium heat. Fry the eggplant slices in batches until golden on both sides. Add more oil as needed. Place the fried eggplant on a paper towel to drain excess oil.
Dice the onion and finely mince the garlic.
In the same skillet, heat the remaining olive oil (50 ml) and sauté the onions for about 5-7 minutes until soft and translucent. Add the garlic and cook for another minute until fragrant.
Chop the tomatoes into small chunks and add them to the skillet along with the tomato paste. Stir well to combine.
Season the mixture with cumin, coriander, paprika, salt, black pepper, and the optional pinch of sugar. Stir to coat the tomatoes evenly with the spices.
Add the cooked or canned chickpeas (drain and rinse them if using canned) to the skillet and stir to combine.
Pour in the water and let the mixture simmer on low heat for 10 minutes, stirring occasionally.
Preheat your oven to 180°C (350°F). In a baking dish, layer half of the fried eggplant slices, then pour over half of the tomato and chickpea mixture. Repeat with the remaining eggplant and tomato mixture.
Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake uncovered for another 10-15 minutes to allow the top to caramelize slightly.
Remove from the oven and let the moussaka cool to room temperature. Garnish with freshly chopped parsley before serving.
Serve with warm pita bread or over rice. Enjoy!
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 222.9 g | 81% | |
| Dietary Fiber | 72.5 g | 259% | |
| Total Sugars | 76.6 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 5532 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
