Middle Eastern Eggplant & Chickpea Stew - Maghmour (Lebanese Moussaka)

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits.

bay leaves

💰Cheaper: dried herbs

Dried herbs can mimic flavor without the cost.

tomatoes

🥗Healthier: tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and still flavorful.

Cut off the stem of the eggplant and peel it lengthwise, creating a zebra pattern.

Slice the eggplant lengthwise and then cut into cubes slightly larger than bite size.

Place the eggplant cubes on kitchen paper, sprinkle with salt, and let sit for 15 minutes.

Pat dry the eggplant cubes with paper towels before cooking.

Heat sunflower oil in a large skillet over medium heat and fry the eggplant cubes for 3 to 4 minutes until lightly browned.

Alternatively, roast the eggplant cubes at 400°F (200°C) for 20 to 25 minutes on a baking sheet lined with parchment paper, drizzled with olive oil.

Peel and crush the garlic cloves.

Peel and slice or dice the onion.

Chop the tomatoes or peel and dice them if using fresh Roma tomatoes.

Heat olive oil in a large saucepan over medium heat, add crushed garlic and sauté for 10 to 20 seconds.

Add sliced onions and cook for 1 to 2 minutes until soft and translucent.

Add drained chickpeas and sauté for another minute.

Stir in chopped tomatoes, tomato paste, salt, black pepper, cumin, and paprika, and cook for 2 to 3 minutes.

Add water, stir, and bring to a gentle boil, then reduce heat to low and simmer for 5 to 10 minutes.

Add the fried or roasted eggplant cubes to the saucepan and stir gently.

Cover the saucepan and let simmer on low heat for another 5 to 10 minutes.

Add dried mint towards the end for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary