Lebanese Moussaka with Eggplants and Chickpeas (Stewed Vegetarian Ragout)
This Lebanese moussaka with eggplants and chickpeas is a comforting vegetarian stew that combines the tenderness of eggplants with the richness of Middle Eastern spices. In Lebanese cuisine, stewed dishes like this are often distinguished from mezze: it's a hearty main course, perfect for a family dinner. You might wonder how to prepare a Lebanese fattoush salad to go with this dish? Simply mix lettuce, tomatoes, radishes, mint, and toasted Lebanese bread, all dressed with a sumac and olive oil vinaigrette. It's a classic that balances the flavors!
Ingredients
- eggplants2 large
- cooked chickpeas400 g (1 can)
- tomatoes4 medium
- onion1 large
- garlic3 cloves
- tomato paste2 tablespoons
- olive oil4 tablespoons
- ground cumin1 teaspoon
- ground cinnamon1/2 teaspoon
- sweet paprika1 teaspoon
- salt1 teaspoon
- black pepper1/2 teaspoon
- water200 ml
- fresh parsleya few sprigs for garnish
Instructions
- 1
Cut the eggplants into 2 cm cubes, sprinkle with salt and let sit for 15 minutes. Rinse and pat dry.
- 2
In a large pot, heat the olive oil and sauté the chopped onion and crushed garlic for 3 minutes.
- 3
Add the eggplants and brown them for 5 minutes, stirring.
- 4
Stir in the diced tomatoes, tomato paste, spices (cumin, cinnamon, paprika, salt, pepper), and water. Mix and bring to a boil.
- 5
Add the drained chickpeas, reduce heat, and simmer covered for 30 minutes, until the sauce thickens and the eggplants are tender.
- 6
Serve hot, sprinkled with fresh parsley, accompanied by pita bread or Lebanese rice.
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