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A delicious plate of Lebanese Eggplant Moussaka (Maghmour) - The Ultimate Middle Eastern Comfort Dish

Lebanese Eggplant Moussaka (Maghmour)

The Ultimate Middle Eastern Comfort Dish, featuring tender roasted eggplant, chickpeas, and a rich tomato sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 1 serving
Course: Main Dish
Cuisine: Lebanese, Middle Eastern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds eggplants Peeled in stripes and cut into cubes for even cooking.
  • 0.25 cup extra virgin olive oil Used for roasting the eggplants.
  • 1 tsp kosher salt For seasoning the eggplants before roasting.
  • 0.25 cup extra virgin olive oil Used for sautéing the aromatics for the sauce.
  • 1 large yellow onion Thinly sliced to soften quickly in the sauce.
  • 10 cloves garlic Thinly sliced for maximum flavor in the sauce.
  • 1 cup cooked chickpeas Ensure they are well-drained and rinsed before adding.
  • 2 medium tomatoes Diced for a chunky texture in the sauce.
  • 1.5 cup tomato sauce Forms the base of the rich moussaka sauce.
  • 1 tsp kosher salt Adjust to your preference for the final sauce seasoning.
  • 0.5 tsp black pepper Freshly ground black pepper adds the best flavor.
  • 1 cup water Used to thin the sauce to the desired consistency.
  • 0.25 cup flat-leaf parsley Chopped for a fresh, aromatic garnish.

Equipment

  • Baking Dish
  • Large Skillet

Method
 

  1. Preheat oven to 425°F. Peel eggplants in stripes and cut into cubes. Toss with ¼ cup olive oil and 1 teaspoon salt. Roast in a single layer for 25 minutes until golden and tender.
  2. Heat ¼ cup olive oil in a large skillet over medium heat. Add sliced onions, garlic, and a pinch of salt. Cook 5–8 minutes until soft and translucent.
  3. Add chickpeas, toss for 1 minute. Stir in diced tomatoes, cook for another minute until softened.
  4. Add tomato sauce, 1 cup water, salt, and pepper. Stir and simmer gently. Adjust seasoning to taste.
  5. Reduce oven to 350°F. Spread roasted eggplants in baking dish. Pour sauce over and stir gently. Bake uncovered for 20 minutes until bubbling and slightly thickened.
  6. Let cool 15 minutes before serving. Garnish with fresh parsley. Serve with warm pita or crusty bread.

Notes

This comforting dish is best served warm with pita bread or crusty bread. Leftovers can be stored in the refrigerator for a few days.