Lebanese moussaka

Lebanese moussaka
  • 15

    min prep time
  • 50

    min cook time
  • 4-6



  • 2 large eggplants (about 2 pounds), peeled and cut into 2-inch cubes
  • 3/4 cup olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 648ml jar of Stefano tomato basil sauce
  • 1 1/2 cups canned chickpeas, drained
  • 1 tsp ground cayenne pepper
  • 2 tbsp paprika
  • 1 tbsp dried mint
  • 1 cup of water 
  • Salt and freshly ground black pepper 


  1. Preheat oven to 400 Fahrenheit. 
  2. Toss eggplant in olive oil and arrange on a sheet pan.  Roast until tender and browned, about 20-30 minutes.
  3. In a large saucepan, heat 3 tbsp olive oil on medium heat and cook onions until translucent and lightly browned, about 10 minutes.  Add the garlic and cook for an additional 2 minutes.  Season with salt and pepper to taste.
  4. Add 1 jar of tomato basil sauce, eggplant, chickpeas, paprika, cayenne pepper, dried mint, and water.  Bring to a simmer, cover and cook for about 20 minutes.  Season with salt and pepper to taste.
  5. Serve on a platter with warm pita bread.

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