How to Make the Best Lebanese Moussaka (Easy & Authentic)

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are lower in calories, while white beans are often less expensive.

cumin

🥗Healthier: coriander

💰Cheaper: caraway seeds

Coriander offers a similar flavor profile with health benefits.

Chop the eggplant into rounds or thin wedges and sprinkle with salt; let sit for a few hours to draw out moisture.

After a few hours, rinse the eggplant and rub with olive oil.

Griddle the eggplant until charred, or alternatively, bake or deep-fry them.

Slice the onion thickly and flash fry in olive oil over medium heat for 5 to 10 minutes until cooked but not caramelized.

Add chopped garlic to the onions and reduce heat to avoid burning the garlic.

Add 3 to 4 chopped tomatoes and a bit of tomato concentrate to enhance flavor.

Season with 1/4 teaspoon of seven spice, a pinch of black pepper, and 1 teaspoon of salt, adjusting as necessary.

Add rinsed chickpeas to the thickened sauce and pour in 1 cup of boiling water.

Add the prepared eggplant to the stew and let everything simmer for about 20 minutes, checking for doneness.

Before turning off the heat, drizzle with pomegranate molasses for a subtle sour kick.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary