Eggplant Moussaka

Mousaka’a Batinjan bi Zeyt (em-suc-ka’a bet-tin-jan bee zate)


Preparation info

  • Serves


    • Difficulty


Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About

This side dish, richly flavored with sautéed onions and garlic with fresh tomato and buttery eggplant, is excellent for picnics, lunches, or as an afternoon snack. It is prepared in olive oil, which makes it ideal for outdoor events. On a warm evening you can offer this dish last minute without heating.


For the Eggplant Moussaka

  • pounds eggplant, room temperature
  • 1 teaspoon and 1 teaspoon salt, divided
  • 2 tablespoons and 1 tablespoon extra-virgin olive oil, divided
  • 1 cup packed sliced yellow onion (¼ inch)
  • ¼ cup cloves of garlic (cut in half lengthwise)
  • ½ cup frozen pearl onions, thawed
  • cup canned garbanzo beans, drained
  • teaspoon coarsely ground black pepper
  • 2 tablespoons finely chopped fresh mint
  • or: 1 teaspoon dry mint flakes
  • 2 cups boiling water
  • cup tomato paste
  • ¾ cup peeled and diced tomato (1 inch)
  • 2 cups canola oil (for frying)


    Prepare Ahead

    You can prepare this dish up to 3 days in advance. Refrigerate covered. The flavors continue to develop as it marinates. Serve as directed.