Lebanese Moussaka

Unlike Greek moussaka containing layers of beef or lamb and eggplant which I am more familiar with, this Lebanese moussaka is a hearty vegetable stew. And interesting fact... some sources say moussaka means chillled but I prefer my moussaka warm.

Ingredients:

2 eggplants, unpeeled and cut into 1-2" cubes
1/2 cup olive oil, divided
1 large onion, diced
salt and pepper to taste
8-10 garlic cloves, minced
19 oz can chickpeas, drained
28 oz can diced tomatoes, with juice
1 tbsp tomato paste
1/2 tsp liquid smoke
1 tsp smoked paprika
1 cup water
1 tbsp dried mint leaves

Mince the garlic and set aside.

Toss eggplant wit 1/4 cup olive oil and spread out on a lined baking sheet. Place in a 350 F oven for 20-30 minutes, turning halfway through.

In a large pot over low heat, add 1/4 olive oil and diced onion. Cook 5 minutes then add the salt, pepper and garlic for another 1-2 minutes.

Add the roasted eggplant, chickpeas, canned tomatoes with juice, tomato paste, liquid smoke, paprika, mint and water.

Bring to a boil then simmer for 25-30 minutes.

I think I would leave out the liquid smoke the next time but that's just my preference.

Original recipe:  https://anewyorkfoodie.com/lebanese-moussaka-maghmour