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


  • 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


  1. In a large pot, saute the onions until soft then add the garlic

  2. Add the spices and cook for a few extra minutes on low-medium heat

  3. Meanwhile, blend the tomatoes in a blender until you have tomato sauce

  4. Add the tomato sauce to the pot and tomato paste

  5. Mix and cook on low heat covered

  6. 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

  7. Turn off the heat and add the chickpeas and parsley

  8. Serve with tahini sauce and fresh pita bread.