Lebanese Moussaka

Ingredients

For the Eggplant:

• 2-3 medium-sized eggplants (about 1 lb, 500g total)
• Salt, to sprinkle
• 2 tablespoons olive oil

For the Rest of the Dish:

• 2 tablespoons olive oil
• 2 yellow onions, thinly sliced
• 6 garlic cloves, sliced
• 2 tomatoes, diced into ½-inch cubes
• 3 tablespoons tomato paste
• 1 tablespoon pomegranate molasses (optional, see notes)
• 1 teaspoon seven spices or allspice
• ½ teaspoon cinnamon powder
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 can (14.5 oz, 400g) crushed tomatoes
• ½ - 1 cup water
• 1 can (14.5 oz, 400g) chickpeas, drained
• 1 green bell pepper, diced

For Garnish:

• ¼ cup chopped parsley
• ⅓ cup toasted almond slivers or pine nuts (optional)

Instructions

1. Roast the Eggplants:

• Preheat the oven to 425°F (220°C).
• Peel the eggplants, leaving some strips of skin attached. Dice into 1.5-2 inch cubes and sprinkle generously with salt. Let them sit for about 10 minutes, preferably over a colander to remove excess moisture.
• Pat the eggplants dry and arrange them in a single layer on a baking pan. Drizzle with olive oil and toss to coat evenly.
• Roast for 25-30 minutes, tossing halfway through, until golden brown and cooked through. Reduce the oven temperature to 350°F (180°C) afterward.
• Alternatively, you can air fry the eggplants at 375°F (190°C) for 15-18 minutes, shaking the basket several times throughout.

2. Assemble the Moussaka:

• Heat 2 tablespoons of olive oil in a large skillet or Dutch oven (oven-safe if possible) over medium-high heat. Add the sliced onions and cook until caramelized and golden brown, about 8-10 minutes, stirring frequently.
• Add the sliced garlic and diced tomatoes to the pan, reduce the heat to medium, and simmer for 5 minutes.
• Stir in the tomato paste and cook for 30 seconds, then add the pomegranate molasses (if using), seven spices, cinnamon, black pepper, and salt.
• Pour in the crushed tomatoes and ½ cup of water, simmering for a few minutes. If the sauce is too thick, add up to ½ cup more water to reach the desired consistency.
• Add the roasted eggplants, drained chickpeas, and diced green bell pepper to the sauce. Toss everything together and transfer to an oven-safe baking dish if needed.
• Cover loosely with foil and bake at 350°F (180°C) for 30-35 minutes, until bubbling.

3. Serve:

• Garnish with chopped parsley and toasted almond slivers or pine nuts.
• Serve with basmati rice, vermicelli rice, or pita bread.

Notes:

• Pomegranate Molasses: This ingredient adds a tangy-sweet flavor common in Middle Eastern cuisine. If unavailable, you can substitute it with a splash of balsamic vinegar and a pinch of sugar.
• Optional Meat: You can add 1 lb (500g) of ground beef or lamb after caramelizing the onions. Cook until browned, then proceed with the recipe.
• Make Ahead: You can prepare the dish up to the baking step, cover with foil, and refrigerate for 1-2 days before baking.
• Storage: Leftovers can be stored in the fridge for 4-5 days or frozen for 2-3 months. Reheat in the microwave or on the stovetop after thawing overnight.