Moussaka
Hello cozy Moussaka: Pillows of roasted eggplant slices layered in a chunky sauce of onions, tomatoes, and chickpeas. This is the Lebanese version of the Moussaka, a staple in our cuisine. It differs from the popular Greek version, as this one is prepared without meat, and does not involve cheese or Bechamel.
It makes a delightful side for grilled meats or stands proud as a member of your next mezze spread. The moussaka can be a meal by itself, of course. I like it with some freshly baked sourdough bread and Feta cheese (always).
Serve it cold or at room temperature.
Moussaka
Recipe credits: Rafaella Sargi
Serves 4 to 6 as a side dish
Ingredients
3 medium eggplants, peeled in stripes, ends removed and cut into 1-inch slices.
2 Tablespoons vegetable oil
Sea salt
2 big onions, finely chopped (around 2 1/2 cups)
1 Tablespoon extra virgin olive oil
1/2 teaspoon sea salt
3 big tomatoes, peeled and finely chopped (around 3 cups) // I use a serrated peeler
3 garlic cloves, peeled and very finely chopped
1 can (440g / 15.5oz) chickpeas, drained and rinsed
3/4 teaspoon ground allspice
1 teaspoon sea salt
Extra virgin olive oil for finishing
Fresh thyme for serving (optional)
Feta cheese for serving (if you’re like the chef!)
Directions
Scale and prep all the ingredients.
You will need a baking sheet lined with parchment paper, a pastry brush, a vegetable peeler (preferably serrated), a medium pot with a lid, and a baking dish (10x10x2 3/4 inch approx. 25x25x7 cm).
Heat the oven to 425F / 220C.
Place the eggplant slices on the large baking sheet in a single layer (don’t let them overlap). A big baking sheet should be enough to hold all the slices you need for this recipe. Using a pastry brush, lightly coat the top of the eggplant slices with a little bit of vegetable oil. Sprinkle with salt and bake until lightly golden. (Approximately 35 minutes)
Meanwhile, heat 1 tablespoon of olive oil in a medium pot, then add the chopped onions and season with 1/2 teaspoon of sea salt. Mix and cook over medium-high heat until the onions are lightly golden (don’t forget to mix occasionally; show the onions some love!). Add the diced tomatoes, chopped garlic, chickpeas, allspice, and 1 teaspoon of salt. Mix very well, bring to a simmer, lower the heat to medium-low, and cover. Let it cook for 30 minutes, mixing from time to time. It will look like a chunky sauce… you can still recognize the chickpeas, but some of the tomato pieces and onions might have “melted”…. GREAT!
Don’t forget the eggplants roasting in the oven! Use timers… get organized. Lol
Once the eggplants are ready, remove the pan from the oven and set aside. DO NOT TURN THE OVEN OFF. You need it hot and ready for the next and last step of the recipe.
Let’s assemble the recipe and get it to its final stage. Place half of the chunky sauce in the bottom of the baking dish (dimensions mentioned at the beginning of the recipe directions), top with half of the roasted eggplant slices. Repeat these two steps with the remaining chunky sauce and the (most pretty) slices of roasted eggplants. Press them a little into the sauce as if surrounded by it and not floating above it. Love, love… all about hugs and coziness.
You kept the oven hot and ready, right? Since this last and essential recipe step is a little messy (some bubbles and splashing might occur), I strongly suggest you place the baking dish on a sheet pan… cleanup will be easier. Let it bake and bubble in the oven for 20 minutes.
Remove from the oven and cool completely before serving. I like my moussaka cold, so I let it spend some time in the fridge before devouring it!
It will keep in the fridge for a couple of days.
Drizzle a little bit of olive oil on top before serving.
Don’t forget the Feta cheese if you serve the Moussaka as a main dish… oh, and bread! Lebanese bread, of course, or a slice of freshly baked sourdough (or two).
