Classic Eggplant Moussaka Recipe

Eggplant moussaka is a traditional Lebanese meal, cooked in almost every Lebanese household. Moussaka is literally translated from Arabic as “chilled”; however you have the option to eat this meal while chilled or hot. It’s a healthy combination of eggplant, tomato sauce & chickpeas flavored with garlic and onions. Sounds yummy, right? Well, we have good news for you, you can cook it yourself if you follow the steps in the following Classic Eggplant Moussaka Recipe.


Classic Eggplant Moussaka Recipe

A lot of people confuse Lebanese moussaka with the Greek version of it, note that it’s a totally different dish! This meal can be served as an appetizer & even a main dish at both lunch and dinner. 

Just like many other Lebanese dishes, the Moussaka can be tempered to meet your taste-buds’ requirements. In order to increase the amount of vitamins in this meal while adding to its flavor, you can always include other vegetables such as zucchini & carrots. Also, you can adjust the spices suggested in this recipe to your taste. 

An important step that you cannot miss if you want this recipe to be perfect is salting the eggplant. That is to avoid the eggplant becoming chewy; Then drain it from its bitter juices. 

Check out some of our other recipes such as: Fattet Batenjen Bil Laban & Lebanese Moghrabieh. 

If you like such delightful meals but you’re short on time, our Mamas can cook them for you. For more information on Mama’s Tabkha, check out our weekly meal service in Beirut.

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Classic Eggplant Moussaka Recipe
The Eggplant
  1. Peal the eggplant & cut it into cubes. After that, cover it with salt, and leave it for 20 minutes. (In the meantime, you can chop the rest of the vegetables)
  2. Pour 1.5 cups of vegetable oil in a skillet. Once heated, fry the chopped eggplants until they take on a golden color. Once done, remove the eggplants & make sure to drain them from the oil.
The stew
  1. In a separate pan, add the olive oil & the chopped onions. After that, add the garlic cloves ( you can cut them into small pieces) & the chickpeas. Keep the mix on a medium heat for 20 minutes.
  2. In the same pan, add the chopped tomatoes, the tomato paste & the spices & cook for up to 5 minutes. When done, spill the water on the mixture and wait for it to boil.
The whole mix
  1. Finally, add the eggplants to the finalize the combination. Cook the mix for up to 25 minutes on low heat. Do not forget to stir occasionally!
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