Lebanese Moussaka
My mother recently introduced me to this recipe. We are all addicted to it and it has been our go-to recipe for the past two months. Top it with tahini sauce and oh god.
In the traditional recipe the eggplants are fried but since we avoid fried food (I've never fried anything in my life) we either use the air fryer to cook the eggplants or I personally just boil them with everything else.
Lebanese Moussaka
Ingredients
1 medium onion thinly sliced
3-5 garlic cloves thinly sliced
5 medium ripe tomatoes
2 tbsp tomato paste
3-4 very large eggplants
1 bunch of parsley finely chopped
salt and pepper to taste
1 tsp sweet paprika and onion powder
1/2 tsp turmeric and cumin
cayenne pepper to taste
1-2 cups cooked chickpeas
Tahini sauce
2 tbsp tahini
1/2 lemon
salt and pepper to taste
water to thin
Steps
In a large pot, saute the onions until soft then add the garlic
Add the spices and cook for a few extra minutes on low-medium heat
Meanwhile, blend the tomatoes in a blender until you have tomato sauce
Add the tomato sauce to the pot and tomato paste
Mix and cook on low heat covered
Cut the eggplants into bite-size cubes then add to the pot and cook for 20-30 minutes or until the eggplants are fully cooked
Turn off the heat and add the chickpeas and parsley
Serve with tahini sauce and fresh pita bread.