Lebanese Eggplant Moussaka | مسقعة الباذنجان | Traditional Vegetarian Recipe 🇱🇧

🇱🇧 Lebanese Eggplant Moussaka | مسقعة الباذنجان A traditional Lebanese vegetarian dish of eggplant and chickpeas cooked in a rich tomato sauce. INGREDIENTS 1 kg eggplant, cut into cubes 2 medium onions, chopped 3 cloves garlic, chopped 1 red or green capsicum, chopped 1 small red chilli, chopped 200 g dried chickpeas, soaked overnight (or canned chickpeas) 4 tomatoes, diced or crushed 3 tablespoons tomato paste 3 tablespoons olive oil 3 cups water 1 tablespoon salt ½ teaspoon mixed spice ¼ teaspoon black pepper Vegetable oil, for pan-frying the eggplant or spraying before roasting METHOD 1. Cut the eggplant into cubes. Pan-fry in vegetable oil until lightly golden and soft. For a lighter option, spray with a little vegetable oil and roast until golden and tender. 2. Heat the olive oil in a large pot. Add the onions and cook until they begin to soften. Add the garlic and soaked chickpeas and continue cooking until the chickpeas are tender. If using canned chickpeas, add them later because they’re already cooked. 3. Add the capsicum and chilli, followed by the tomatoes and tomato paste. Cook gently over low heat until the tomatoes begin to form a sauce. 4. Gently add the cooked eggplant. 5. Add the water, salt, mixed spice and black pepper. Stir gently so you don’t break the soft eggplant. 6. Bring to the boil, then reduce the heat and simmer gently until all the vegetables are tender and the tomato sauce becomes rich and thick. Daniella_Lebanese_Moussaka_Recipe.pdf Chef Daniela’s Tip: Don’t use too many spices in this dish. Let the natural flavours of the eggplant, tomatoes, capsicum and chickpeas shine through. Daniella_Lebanese_Moussaka_Recipe.pdf Daniela’s Home Cooking 🇱🇧❤️ #LebaneseFood #LebaneseMoussaka #VegetarianRecipe #EggplantRecipe #DanielasHomeCooking