Eggplant Moussaka

Name: Eggplant Moussaka (Mousaka’a Batinjan bi Zeyt (em-suc-ka’a bet-tin-jan bee zate))
Yield: Serves 6
Cuisine: Lebanese
Ingredients: ⅛ teaspoon coarsely ground black pepper; 2 tablespoons and 1 tablespoon extra-virgin olive oil, divided; ½ cup frozen pearl onions, thawed; 1½ pounds eggplant, room temperature; 1 teaspoon and 1 teaspoon salt, divided; ⅔ cup canned garbanzo beans, drained; 2 cups boiling water; 2 cups canola oil (for frying); ⅓ cup tomato paste; ¾ cup peeled and diced tomato (1 inch); 1 cup packed sliced yellow onion (¼ inch); ¼ cup cloves of garlic (cut in half lengthwise); 2 tablespoons finely chopped fresh mint; or: 1 teaspoon dry mint flakes

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

Preparation info

Serves
6

Difficulty
Medium

Appears in

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.

Ingredients

For the Eggplant Moussaka

1½ pounds eggplant, room temperature
1 teaspoon and 1 te

Asia
Lebanon
Side dish
Lunch
Snack
Vegan
Mediterranean
Gluten-free

Method

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.