Lebanese Mediterranean Eggplant & Chickpea Recipe
Today we are making a Lebanese Mediterranean Eggplant Chickpea Recipe! This Eastern Mediterranean recipe is similar to Lebanese Maghmour or Lebanese Moussaka. Moussaka combines golden brown fried eggplant with chickpeas in a warm, cinnamon-spiced tomato sauce.The combination of flavors and the addition of unique ingredients, such as pomegranate molasses, are what make the dish totally unique!
The Arabic word moussaka means cold, which is where the dish got its name. This is because the dish can be served warm or cold (room temperature) with hot pita bread. After sitting overnight, the next day the flavors taste even more amazing!
To note, this is very different from the Greek version (equally delicious moussaka, but not the same at all)! Greek moussaka is a savory dish with a meat filling in layers of puff pastry.
For today’s recipe, although it is based off chickpeas and eggplant in a tomato base, it uses ingredients that are not typical of moussaka. So I wouldn’t say this is a moussaka recipe, but just a Mediterranean Braised Chickpea and Eggplant dish!
Why You’ll Love This Mediterranean Eggplant & Chickpea Recipe
High Protein, Flavor-Filled Dish: This recipe is packed with the colors of the rainbow, high protein from the chickpeas (my personal favorite legume!) and a rich flavor from all the spices. It’s great for meal prep and a hearty dish to have with some fluffy pita bread!
Substitutions
Olive Oil: Substitute avocado oil instead.
Tomatoes: Canned tomato paste, or even pasta sauce, can work in replacement of ripe tomatoes.
Chickpeas: I used canned chickpeas, but you can also soak and cook the same amount from scratch, reserving the chickpea water. Do not substitute with another bean.
Serve This Recipe With
Serve this recipe as a main meal with fresh herbs on top and hot pita bread!
Mediterranean Eggplant & Chickpea Recipe Notes
- As an optional ingredient, add in a dash of pomegranate molasses. This is typically used in moussaka, and although this is not the same dish, it definitely amps up the flavor!
- Traditional moussaka uses fried eggplant. Rather than use a lot of oil, I opted to bake the eggplant instead. Although today’s recipe is not for moussaka, moussaka is also based on tomato, chickpea and eggplant, so it is the closest comparison.
More Delicious Recipes You’ll Love
Tofu Poke Bowls with Homemade Spicy Mayo
If you make this Lebanese Mediterranean Eggplant & Chickpea Recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Mediterranean Eggplant & Chickpea Recipe
Equipment
- Frying Pan or Large Skillet
- Baking Tray
Ingredients
- 2 tbsp extra-virgin olive oil
- 1½ small red onions diced
- ½ large green bell pepper diced
- ½ carrot diced
- 2 large cloves garlic grated
- 2 bay leaves
- 3/4 tsp salt
- ½ tsp paprika or smoked paprika
- ½ tsp ground coriander
- ½ tsp Italian seasoning
- ½ tsp ground cinnamon
- ¼ tsp ground turmeric
- ¼ tsp black pepper
- 1½ cups diced fresh tomatoes
- 2 cups chopped eggplants
- 1 can cooked chickpeas keep the water in the can! You'll need to use it later.
- 1 tbsp extra virgin olive oil
- cilantro, chopped Optional, when serving
- vegan yogurt Optional, when serving
Instructions
- Set the oven to 400F while you prepare the dish.
- Place eggplant cubes in a large bowl. Sprinkle some salt over it in order to get the bitterness out. Leave it for 20 minutes at room temperature, then rinse with water and pat it dry with a cloth.
- In a saucepan over the stove top, add 2 tbsp oil on medium heat. When it's hot, add onions, peppers, and carrot. Cook for 2-3 minutes, stirring every couple seconds so it doesn't burn.
- Then add the garlic, bay leaf, and spices. Stir it for another 2 minutes, then add in eggplant, tomato, chickpeas, and chickpea water.
- Keep stirring and let it boil on medium-high heat for 10 minutes. Remove from stove, and pour onto a baking sheet or a greased baking tray / baking dish, in a single layer.
- Cook in the preheated oven for 45 minutes until the eggplant is soft. If you need more water, you can sprinkle in a few spoons at a time over top of the mixture.
- Once it is baked, remove from the oven and drizzle the tablespoon of olive oil on top.
- Serve warm with some yogurt, grains, and cilantro or fresh parsley!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.
- Inspired by this recipe.
