How to make Lebanese Moussaka
Lebanese Moussaka is a unique dish because you will want to eat it again once you eat it. The Levantine style Moussaka is the staple food item in almost all Lebanese restaurants and the Middle East.
However, you will also find this dish in various restaurants across Greece, Turkey, and other eastern European countries. If you want to make Lebanese Moussaka at home, this article is for you. Read on!
Ingredients
- One kilogram of eggplant
- 130 ml of olive oil
- One finely chopped onion
- Five finely chopped cloves of garlic
- Two teaspoons of ground allspice
- One teaspoon of ground cinnamon
- Two teaspoons of sugar
- 800 grams of skinned and chopped tomatoes
- One tablespoon of lemon juice
- 500 grams of cooked chickpeas
- Chopped parsley for garnishing
- Salt and pepper to taste
Instructions
- Preheat your oven to 445 degrees Fahrenheit
- Prepare two baking sheets and line them with parchment
- Remove the skin of eggplants and chop them into ½ inches cubes
- Mix 100ml of olive oil and salt
- Transfer the cubes to the baking sheets
- Roast the eggplants until they are soft and tender for about 15 minutes
- Fry the onions on a medium love heat and use 30ml of olive oil
- Ensure the onion are soft by frying them for 10-12 minutes
- Add the sugar, tomatoes, and 100ml of water and fry for 30-50 seconds
- Mix the ingredients and bring to a boil and simmer for 10-15 minutes
- Next, add the roasted eggplants, lemon juice, and cooked chickpeas
- Continue cooking for 20 minutes until the eggplants are soft
- Taste for seasoning and adjust by adding salt, sugar, pepper, and lemon juice
- Garnish the Lebanese Moussaka with finely chopped parsley
- Serve warm to your family and friends
