Lebanese Moussaka- Eggplant chickpea Stew
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If you’re looking for a quick vegan eggplant recipe, this is the right place for you! Lebanese Moussaka is easy to make, healthy, and perfect for the whole family!
What is Lebanese Moussaka Eggpnat?
Lebanese Moussaka is a popular Middle Eastern eggplant chickpea stew, also known as Msakaa, Musakaa or Moussaka Batinjan; Batinjan translates to eggplant in Arabic. Lebanese Moussaka is made with cooked chickpeas and baked or fried eggplants stewed in a delicious rich tomato sauce and served hot or cold. It’s an easy protein packed meat- free meal that is great for meal prep.
Eggplant in Lebanese Moussaka:
In the authentic version of this vegetarian chickpea and eggplant moussaka recipe, eggplant is usually deep fried. In this recipe, I used my air fryer to cook the eggplants. So if you are looking for a healthier moussaka version, I suggest air frying or baking the eggplants. They will taste just the same, if not even better! Check the section below for roasted eggplant tips.
What you Need to Make this Lebanese Moussaka Eggplant Recipe:
This eggplant Moussaka require a few ingredients, including:
Eggplant: Air fried or baked
Canned chickpeas: You will need about 3 cups of cooked chickpeas.
Extra virgin olive oil
Fresh tomatoes: I like to blend ripe tomatoes using a food processor, but you can also finely dice the tomatoes.
Air Fryer Eggplant for Lebanese Moussaka:
- Peel the eggplant skin off in stripes, don’t remove the skin entirely.
- Cut into 2 inches cubes.
- Add 1 table spoon of extra virgin olive oil and a pinch of salt and mix lightly to coat. Set air fryer temperature to 400 F°.
- Cook for 20 minutes, shaking every 5 minutes to make sure they cook evenly.
- Set aside.
How to Make Roasted Eggplant:
If you don’t own an air fryer, you can roast the eggplant cubes instead.
- preheat the oven to 425ºF.
- Arrange eggplant cubes in a single layer on a greased parchment paper lined baking sheet. Sprinkle the eggplant cubes with a pinch of salt.
Drizzle about 2 tablespoons of olive oil over the eggplant. Toss to make sure that the eggplant is coated completely.
- Bake the eggplant until just fork tender, about 25 minutes.
Eggplant is one versatile ingredient that you can use in many delicious ways. I have a couple of recipes that use eggplant on the blog, Vegetarian Eggplant Chickpea Fatteh and Baba Ganoush- Eggplant Dip.