Prepare Eggplant

• Wash and dry eggplants. 

• Use a sharp knife and cut eggplants into 1 ½ cm (½ inch) thick slices. 

• Pack the eggplant slices on paper towels and generously sprinkle with salt on both sides. Set aside for 20 minutes. 

• Pat the eggplant dry with paper towels.

Prepare the Chickpeas and other Vegetables

• Drain and rinse the canned chickpeas.

• Finely chop the onions and garlic.

Roast the Eggplant

• Preheat the oven to 220 °C (425 °F)

• Lightly brush the eggplant slices with olive oil and lay in a single layer on a baking sheet lined with parchment paper.

• Roast eggplant slices in the preheated oven for 20 - 25 minutes or until golden brown and tender. Set aside.

Make the Tomato Sauce

While the eggplant is roasting in the oven, start preparing the tomato sauce.

• Heat a large skillet or Dutch Oven over medium heat. Add 2 - 3 tbsp of olive oil and saute the onion and garlic until soft and translucent.

• Add the spices, dried mint (if using) and tomato paste. Cook for another minute.

• Add the tomatoes, break them up with a wooden spoon. Add a cup of water and stir until the mixture comes to a simmer. Simmer covered for 10 - 15 minutes.

Assemble the Moussaka

• Add the sugar, lemon juice and chickpeas to the tomato sauce.

• Cut the roasted eggplant in half moons and add to the tomato sauce. 

• Simmer for 20 – 25 minutes. (Add a splash of water if the mixture is too thick.)

• Season with salt and freshly ground pepper.

Serve and Enjoy

Garnish with chopped fresh parsley, mint, toasted pine nuts and pomegranate arils if desired.

Lebanese Moussaka can be served at room temperature with Pita Bread as a mezze, warm or over rice as a main meal.