Lebanese Moussaka (Moussaka Batinjan)

Lebanese Moussaka (Moussaka Batinjan)

Roasted eggplant simmers with chickpeas and tomatoes in a garlicky, olive oil-rich sauce.

Total 2 hr Makes 6 servings Calories 215/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Unlike the layered, meat-based Greek version, this Lebanese moussaka is a vegetarian stew of roasted eggplant, chickpeas, and tomatoes seasoned with garlic, onion, and pomegranate molasses. It's traditionally served at room temperature or warm with flatbread, often as part of a mezze spread or during Lent.

Ingredients

  • 2 pounds eggplant, cut into 1-inch cubes
  • 1/3 cup olive oil, divided
  • 1 teaspoon salt, divided, plus more to taste
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cups crushed tomatoes
  • 1 cup chickpeas, cooked and drained
  • 1 cup vegetable broth
  • 2 tablespoons pomegranate molasses
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice

Method

  1. Preheat the oven to 425°F. Toss the cubed eggplant with 3 tablespoons of olive oil and 1/2 teaspoon salt, then spread in a single layer on a 9x13-inch baking sheet.

  2. Roast the eggplant until golden brown and tender, stirring once halfway through.

  3. Meanwhile, heat the remaining 2 tablespoons of olive oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened and translucent.

  4. Add the garlic and bell pepper to the saucepan and cook until the pepper softens.

  5. Stir in the crushed tomatoes, chickpeas, vegetable broth, pomegranate molasses, cinnamon, allspice, black pepper, and remaining 1/2 teaspoon salt. Bring to a simmer.

  6. Fold the roasted eggplant into the tomato mixture. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld.

  7. Remove from heat and stir in the parsley and lemon juice. Taste and adjust salt as needed.

  8. Let the moussaka cool to room temperature before serving, or refrigerate and serve chilled with flatbread.

Related recipes

Rate this recipe

★ 4.5 (1)

Comments

    Log in to comment.

    Lebanese Moussaka (Moussaka Batinjan)

    Unlike the layered, meat-based Greek version, this Lebanese moussaka is a vegetarian stew of roasted eggplant, chickpeas, and tomatoes seasoned with garlic, onion, and pomegranate molasses. It's traditionally served at room temperature or warm with flatbread, often as part of a mezze spread or during Lent.

    2 hr 6 servings 215 cal

    Ingredients

    • 2 pounds eggplant, cut into 1-inch cubes
    • 1/3 cup olive oil, divided
    • 1 teaspoon salt, divided, plus more to taste
    • 1 large onion, diced
    • 4 cloves garlic, minced
    • 1 green bell pepper, diced
    • 2 cups crushed tomatoes
    • 1 cup chickpeas, cooked and drained
    • 1 cup vegetable broth
    • 2 tablespoons pomegranate molasses
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground allspice
    • 1/4 teaspoon black pepper
    • 1/2 cup chopped fresh parsley
    • 2 tablespoons fresh lemon juice

    Method

    1. 1

      Preheat the oven to 425°F. Toss the cubed eggplant with 3 tablespoons of olive oil and 1/2 teaspoon salt, then spread in a single layer on a 9x13-inch baking sheet.

    2. 2

      Roast the eggplant until golden brown and tender, stirring once halfway through.

    3. 3

      Meanwhile, heat the remaining 2 tablespoons of olive oil in a 6-quart saucepan over medium heat. Add the onion and cook until softened and translucent.

    4. 4

      Add the garlic and bell pepper to the saucepan and cook until the pepper softens.

    5. 5

      Stir in the crushed tomatoes, chickpeas, vegetable broth, pomegranate molasses, cinnamon, allspice, black pepper, and remaining 1/2 teaspoon salt. Bring to a simmer.

    6. 6

      Fold the roasted eggplant into the tomato mixture. Reduce heat to low and simmer uncovered, stirring occasionally, until the sauce thickens slightly and the flavors meld.

    7. 7

      Remove from heat and stir in the parsley and lemon juice. Taste and adjust salt as needed.

    8. 8

      Let the moussaka cool to room temperature before serving, or refrigerate and serve chilled with flatbread.