Eggplant ”Mussaka’a” مسقّعة باتنجان

An Authentic Vegetarian Lebanese dish. Melt in the mouth Roasted Eggplant, mushy Chickpea and all coated in a rich Tomato Sauce is the perfect addition to a summery, hearty spread of mezze.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Fry the eggplant in oil, then drain and set aside

Step 2

Fry the onions with a little oil until wilted.

Step 3

Peel the tomatoes, chop them in a circles and fry over the onions and garlic for 2 minutes.

Step 4

Add a little water with tomato paste then add the chickpeas, salt and pepper and cook it for 3 minutes on low heat.

Step 5

Add the fried eggplant and let it boil on a low heat for another 3 minutes.

Step 6

Put the moussaka in serving plate, then served.