Lebanese moussaka

Lebanese moussaka

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 198.3
  • Total Fat: 12.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 687.5 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.7 g

View full nutritional breakdown of Lebanese moussaka calories by ingredient
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Introduction

This recipe is very different from the traditional Greek moussaka, being more like a fabulous velvety aubergine stew. It's taken from Nigella Lawson's How to Eat, and she in turn has adapted it from Nada Saleh's Fragrance of the Earth. This recipe is very different from the traditional Greek moussaka, being more like a fabulous velvety aubergine stew. It's taken from Nigella Lawson's How to Eat, and she in turn has adapted it from Nada Saleh's Fragrance of the Earth.
Number of Servings: 6

Ingredients

    1 large aubergines, cubed
    5 tablespoons olive oil
    1-2 onions (about 250 g), peeled and sliced thinly
    10-12 small cloves of garlic, peeled and slivered thickly
    150 g chickpeas, soaked, rinsed, drained and precooked
    1 1/2 tablespoons pomegranate molasses
    500 g tomatoes, rinsed, peeled, seeded and quartered
    1 1/2 teaspoons salt or to taste
    1/2 teaspoon cinnamon
    1/2 teaspoon allspice
    1/4 teaspoon freshly ground black pepper
    200 ml water

Directions

Cut aubergines into 1 1/4 cm cubes.
In a pan heat 3 tablespoons of olive oil over medium heat and saute the aubergines for a few minutes until golden brown. With a slotted spoon, remove to a side dish and reserve.
To the pan add the remaining oil, the onion and the garlic and saute, stirring constantly, until pale in colour and soft, about 5 minutes, adding more oil if necessary.
Add the cooked chickpeas and stir occasionally for 5 minutes, then add the pomegranate molasses.
Return the aubergines to the pan and add the tomatoes, sprinkle with salt, cinnamon, allspice and black pepper and add the water. Bring to the boil and quickly reduce the heat to moderately low. Cover and simmer for about an hour.
Serve warm with plenty of chopped mint and crumbled feta, and couscous or bread. It keeps in the fridge for 3-5 days.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HLKLJGK.

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Member Ratings For This Recipe



  • Great idea do not get chickpeas so will make it with the black ones that we get - 1/27/19

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  • Very Good
    Really enjoyed the sweet taste from the mix of cinnamon and allspice (didn't add the pomegranate molasses ). It doesn't look at all like the photo posted on this recipe (photoshop?) - 10/5/13

    Was this review helpful?   yes  No