One of my favourite meals, this delightfully rich stew combines two middle eastern staples to create a mouthwatering stew of aubergine (eggplant) and chickpeas. A full-bodied tomato sauce complemented by tangy pomegranate molasses, zesty lemon and the indespensable garlic (an ingredient of which, in my opinion, you can never have too much), is what makes this dish so unique. It’s simple to make, delicious to eat, and filling to boot!
The Captain (my partner’s newly chosen nickname, a preference over being called “dad” in relation to our four legged children) isn’t so keen on this dish, but I think that’s because I’m really only 50% devoted to him. The other half of my love is pretty much wholly directed toward chickpeas and I think el capitán is just a little jealous and defensive is all.
But honestly, isn’t there room for both man and legume in a woman’s life? Sheesh.
Enjoy your weekends!
Lebanese Moussaka
- Directions/Method
- Preheat the oven to 250° Celcius (475° F). Use the 2 tbsp of olive oil to brush both sides of the aubergine (eggplant) slices and bake for about 8 minutes. Turn the slices over and cook a further 8 minutes. The aubergine rounds should be shriveled and slightly brown. When they’re finished, remove from the oven and set aside.
- While the eggplant is a-cookin’, sauté the garlic in that other 1 tsp of olive oil (use a large sauté pan or skillet frying pan) for 30 seconds. Add the can of tomato (you can use fresh ones if they’re in season but otherwise for fullness of flavour I recommend tinned) along with the tomato paste, sugar, salt, and lemon juice. Simmer over medium heat for five minutes before adding the pomegranate molasses, chickpeas, and aubergine slices.
- Allow the stew to continue simmering for another 10-15 minutes, tossing in most of the parsley (reserve some if you want to garnish) just a few minutes before serving.
- Serve hot or cold (it’s actually quite a nice picnic food) and try not to drool too much.
Sounds tasty. I love pomegranate molasses. I'm almost out of it, but I think I have one tablespoon. But what about spices? No cumin or anything?
I think cumin would be a pretty good addition too (it definitely works well with pomegranate molasses), but certainly isn't necessary to add flavour to this dish.
so super yum. thanks for this recipe. i made this tonight. 🙂
BTW, I always post your recipes on the weight watchers veg board. your recipes are awesome for folks who are trying to lose weight.
now if i only hadn't sleep eaten that pint of vegan pomegranate chip ice cream…..
Is that the Purely Decadent stuff? When I'm in the states I eat a tub of that a day and the pomegranate chip is one of my favourites!
Glad you like the recipe. Pomegranate molasses is one of the most amazing discoveries of my life and this is one of my favourite uses. Thanks for passing my stuff along, too!
yep! i love that stuff. i had to make an executive decision to only have it in the house on special occasions because i became WAY out of control. 🙂
Nothing but raves from us & the leftover taster at my wife's school, except…leftovers? Looking at the volume of ingredients, I decided to use 2 large eggplants (sorry, we're still living in the U.S.) and doubled everything else; we (2) had 2 bowls each for dinner and had only about 1 cup left over. If 1X the recipe “serves 2 as a main”, it leaves me feeling somewhat – gluttonacious?
As an aside, since I had to make the PoMolasses for this, I was wondering: Lemon Meringue Pie is one of my strong points; any guesses or experience with substituting that molasses as the “tartening agent” instead of those citrus fruits?
Glad you liked it and thanks for the rave review. I'll review the recipe when I'm back home to check quantities.
I love the idea of a pomegranate base for a pie! I'm going to experiment when I'm back home next week. Maybe a combination of the molasses and lemon juice, as they go so well together?
I have been working on this recipe for some time now. I find that the addition of extra garlic, and olive oil keeps it rich. Allspice, mint and a scosh of cinnamon really gives this some depth of flavor. Thanks for the recipe!
Thanks for the added tips!
I used everything you mentioned except for mint and allspice which I did not have on hand. I went overboard with the chickpeas so will fish out to make with pasta but we loved it. Lemon juice and pomegranate syrup is wonderful, I like to experiment so I threw in a smidgen of Sumac. Turned out fabulous. I may have overcooked the eggplants, it was my first time.
without onions? interesting..
What would you serve with?… Taa!
Hi Mirella,
I would go simple with fresh pitta bread or with couscous. You also can’t go wrong with a basic salad with a lemon and good quality olive oil dressing.
Thanks, I’ve just had it now absolutely amazing! 🙂
Glad you liked it and thanks for reporting back 🙂
Hi Kip,
Hope this isn’t a silly question, but do you drain the tins of chickpeas and tomatoes before adding them to the pot?
Yes, I drain them. I’ll add that to the recipe to avoid confusion in future. Thanks!