Lebanese Moussaka

Do you love Middle Eastern cooking? I do, and this Lebanese Moussaka is fabulous! It's entirely different than the more commonly known Greek Moussaka, and there is a reason why!!

I did a little research and found out that Greek Moussaka is similar to shepherd's pie made with layers of ground lamb, tomatoes, onions, and eggplant baked in a white Béchamel sauce. On the other hand, the Lebanese version is more like a stew made from eggplant, tomatoes, onion, and sometimes added chickpeas, potatoes and or okra. 

It turns out Moussaka is actually an Arabic, not Greek, word and many Mediterranean countries make their own unique versions of a Moussaka. Lebanese Moussaka is called "Maghmour" which means "stew" in Arabic. As you can see from the photo, the Lebanese Moussaka is like a stew. 

This moussaka is a plant-based recipe that is gluten free, nut free, dairy free, and parve. It makes a great side dish with just about any meal and could be used as a topping for pasta, rice, or baked potatoes!

Take my word for it, this easy recipe is exceptional!!

We love Lebanese food and we frequently eat in Lebanese restaurants in Sunrise, Florida. I've seen this moussaka on the menus and didn't understand why it sounded so different than the Greek version. Now I know that the Greek Moussaka is entirely different.

I've made a few Lebanese recipes in the past such as Lebanese  Eggplant Appetizer and Lebanese lentils and rice  which is called Mujadara.

My daugther-in-law Wendy is a fabulous cook. I first tasted this Moussaka at a holiday dinner that she and my son Jonathan hosted in their home. We enjoyed it so much, I couldn't go home without the recipe!! Apparently, she adapted it from a variety of recipes that she found on the Internet.

Author of the blog: Judee Algazi www.realfoodblogger.com
Prep Time: 15 minutes
Roast Time: 30 minutes
Cook Time:  30 minutes
Serves: 8 sides

Ingredients

• 2 large eggplants, cut into 1 inch cubes 
• 1 large can of organic diced tomatoes with juice (15 ounce)
• 2 teaspoons of organic tomato paste
• 1/4 cup of olive oil + olive oil spray
• 1 large onion, diced
• 10 cloves of garlic, minced
• 1 teaspoon of paprika 
• 1-2 cups vegetable broth 
• Salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees  
2. Cover 2 rimmed cookie sheets with parchment paper.
3. Toss the eggplant with 1/4 cup olive oil and salt in a large bowl.  (skip this step for an oil-free version and simply roast in the oven after tossing in aquafaba which is the starchy water from the chickpea can or from cooking chickpeas)
4. Lay the eggplant cubes on the cookie sheets and bake for about 35-40 minutes until eggplant is roasted. When done, remove from oven and set aside.
5. Spray a Dutch oven with olive oil spray. Add onions and sautee onions on a low heat until translucent, stirring to prevent burning. Spray again with olive oil spray and add garlic, salt, pepper and sautee for an additional 2 minutes , stirring. Add eggplant, tomatoes, tomato paste, paprika and 1 cup of vegetable broth. Mix well. 
6. Bring to a boil and then simmer for 25 minutes, stirring and adding additional vegetable broth( if needed) to prevent burning. 

Notes: 

1. You can leave the skin on the eggplants

2. I will be trying this in the Instant Pot and adding the directions and results.

3. I have learned to sauté using vegetable broth instead of oil. Just use small amounts of broth so it doesn't get soupy.

Shared on Beth Fish Read's  Weekend Cooking where anyone can share a food related post.

Also shared on Souper Sunday where anyone can share a soup, salad, or sammie recipe.