If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.

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!

If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.

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. 

  • Onion

  • Garlic

  • Extra virgin olive oil

  • Fresh tomatoes: I like to blend ripe tomatoes using a food processor, but you can also finely dice the tomatoes. 

  • Tomato paste

  • Salt

If you are looking for Lebanese eggplant recipes, you will love this Lebanese eggplant stew.

Air Fryer Eggplant for Lebanese Moussaka: 

  1. 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.  

 Lebanese moussaka eggplants/ maghmour

How to Make Lebanese Moussaka Stew: 

Yield: 6

Lebanese Moussaka- Eggplant chickpea Stew

If you are looking for vegan eggplant recipes, you will love this Lebanese chickpea stew with eggplant.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 medium Eggplants- pealed and cut into cubes
  • 2 15 oz chickpeas cans- rinsed and drained
  • 3 tablespoons extra virgin olive oil
  • 1 Large Onion, sliced in thin wedges
  • 5 Garlic cloves, cut into rounds
  • 1 teaspoon salt
  • 2 ripe tomato (blended or finely diced)
  • 1 tablespoon Tomato Paste
  • 1.5 cups Water

Instructions

Prepare the Eggplant for Air Frying:

  1. Pre heat air fryer temperature to 400 F° and grease basket with cooking spray.
  2. Peel the eggplant skin off in stripes, don't remove the skin entirely.
  3. Cut into 2 inches cubes.
  4. Add 1 table spoon of extra virgin olive oil and a pinch of salt and mix lightly to coat. 
  5. Cook for 15-20 minutes, shaking every 5 minutes to make sure they cook evenly. 
  6. Set aside.

Prepare Eggplant Moussaka:

  1. In a medium size pot over medium heat, heat olive and add onion and 1 teaspoon salt, cook until wilted but not browned- about 8-10 minutes.
  2. Then add garlic and cook for additional 2 minutes more minutes.
  3. Add water, tomato paste, fresh tomatoes, mix well and bring to a boil.
  4. Add chickpeas and eggplant, lower heat to medium low and simmer for 15 minutes. 
  5. Transfer to a serving plate.
  6. Garnish with fresh herbs if you'd like.
  7. Serve hot, cold or at room temperature and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 382Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 372mgCarbohydrates: 61gFiber: 17gSugar: 15gProtein: 15g

If you’ve tried this Lebanese Mousskaa recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it.

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