Maghmour Lebanese Moussaka

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are lower in calories and provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing good cooking properties.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini offers a similar texture and flavor at a lower cost.

bay leaves

💰Cheaper: dried thyme

Dried thyme can provide a similar aromatic quality.

Peel the eggplants, leaving some stripes of peel on each.

Cut the eggplants into bite-sized pieces.

Heat a pan over medium heat and add 1 tablespoon of extra virgin olive oil.

Cook the eggplant pieces until browned and a little crispy, adding more oil if needed.

In a large pan, add more extra virgin olive oil and 1 large diced onion; cook for 3 minutes.

Add 5 cloves of minced garlic and 1 heaping tablespoon of fresh mint; mix together.

Stir in 1 tablespoon of paprika.

Add 2 large cans of crushed tomatoes and 1 tablespoon of tomato paste; mix well.

Add 1 can of rinsed chickpeas and hot chili flakes to taste; mix again.

Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper; adjust to taste.

Add 1/2 cup of water and the cooked eggplant; fold into the mixture.

Cover and reduce to a simmer for 20 to 25 minutes, stirring occasionally.

Serve topped with fresh parsley or mint, with rice or flatbread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary