Lebanese moussaka

Moussaka means “cold” in English. However, it is also well known in Greece using different ingredients, where it is also served hot as a main dish. Here I show my version of the Lebanese Moussaka as a side dish to accompany meats or chicken, or whatever you think is appropriate for your meal.

lebanese moussaka


  • 1 kg of large aubergine (eggplant)
  • 1 large onion
  • 3 cloves of garlic
  • 2 red tomatoes
  • 1 cup of soaked chick peas
  • 1 tablespoon tomato paste
  • salt and pepper
  • 2 cups of frying oil
  • 3 tablespoons of olive oil


  • Peel the aubergine and cut into big and thick pieces
  • Fry the aubergine in deep frying oil until light brown and then drain
  • chop the onion finely and fry it in a pot with the olive oil
  • peel the garlic and chop them and add to the onion
  • when the onion and garlic starts to become golden, add the finely chopped tomatoes and cover the pot, let all the ingredients simmer on very low heat
  • in the mean time peel the chick peas and add them in the pot over the onion tomatoes mixture
  • add the aubergine in the pot, mix the tomato paste with one cup of water with salt and pepper and put it in the pot
  • stir very slowly and be careful not to squeeze the aubergine
  • cover the pot again and let it boil on a very low heat for about 10 to 15 minutes



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