This delightfully rich Middle Eastern stew is a mouth-watering vegetarian dish consist of aubergine (eggplant) and chickpeas. It is a traditional vegetarian dish cooked in tomato sauce. What makes this dish so unique. It’s simple to make, delicious and filling.”Moussaka’a” is an Arabic term that means “Cold Dish,”

Service: 4

Prep time: 30 min
Cooking time: 30


–          2 Aubergine sliced into thick round
–          2 large onion slices
–          2 large fresh tomatoes diced
–          6 cloves of garlic minced
–          2 table spoon of tomato paste, dissolved in 1 cup water
–          Oil
–          Salt and fresh ground pepper to taste
–          1 cup canned peeled chickpeas
–          Parsley fresh to garnish

Cooking method

Salt both side of the aubergine, layout on paper towel for 20 min. The salt will help to draw the bitter liquid out from the aubergine.


You can deep fry or bake in preheat oven 240c/ gas 9. Brush both side with oil and bake for 30 min till golden. Alternatively you can fry in a heated frying pan or griddle pan. Cook in batches for 2 to 3 min turning once, until softened and lightly golden.


In a pot over medium heat add the sliced onion with little of oil. Cook stirring for 6 min until the onion has softened.



Add the tomato diced, minced garlic, chickpeas,and the aubergine. Dilute the tomato paste in water and add over the mixture. Add salt and pepper to taste.




Cover the pot and leave to cook on medium heat for 30 min or until the sauce thickens. Remove from heat and let it cool.


Best served cold in a deep bowl. Can be eaten with Lebanese flat bread.

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