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Vegan Moussaka - Lebanese Eggplant

A delicious vegan dish of roasted eggplants, bell peppers, tomatoes and chickpeas in a thick tomato sauce. So full of flavor!
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Course: Main Course
Cuisine: Middle Eastern
Keyword: Vegan, eggplant
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 people
Calories: 222kcal
Author: Farah Abumaizar


For the eggplant:

  • 2-3 medium sized eggplants
  • salt to sprinkle
  • 2 tbsp olive oil

For the rest of the dish:

  • 2 onions, thinly sliced
  • 6 garlic cloves, sliced
  • 2 tomatoes, diced in pretty big pieces
  • 3 tbsp tomato paste
  • 1 tbsp pomegranate molasses See Notes
  • 1 tsp seven spices or mixed spices
  • 1/2 tsp cinnamon powder
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 can crushed tomatoes 14.5 oz, 400 g
  • 1/2 cup water
  • 1 can chickpeas, drained.
  • 1 green bell pepper, diced
  • 2 tbsp olive oil


To roast the eggplants:

  • Heat oven to 425 F (220C). Peel the eggplant, leaving some strips of skin attached. Dice into 1.5-2 inch cubes, and sprinkle generously with salt. Leave aside for 10 minutes or so while oven heats, over a colander if you can to get rid of some of the moisture.
  • Pat dry, and arrange single layer in a baking pan. Drizzle with olive oil, and toss with hands to coat evenly. Roast for 25-30 minutes, tossing around halfway through cooking time, until golden brown and cooked through. Reduce oven temperature to 350 F (180C)

For the rest of the dish:

  • Heat the remaining 2 tbsp of olive oil in a large skillet (oven safe if you have) over medium high heat. Add the sliced onions and cook until caramelized and golden brown, 6-8 minutes, tossing frequently throughout.
  • Add the sliced garlic and diced tomatoes, then lower heat to medium and simmer for five minutes.
  • Add the tomato paste to the pan, and saute for 30 seconds before adding the pomegranate molasses if using, along with the seven spices, cinnamon, pepper, and salt.
  • Add the crushed tomatoes and the water and simmer for a few minutes.
  • Add the roasted eggplants, drained chickpeas, and diced bell pepper to the sauce, toss to combine well and transfer to an oven safe baking dish if you need to. Cover loosely with foil. Bake for 30-35 minutes until bubbling.


Enjoy this with Vermicelli rice, with pita bread, or plain!
Pomegranate Molasses is a common ingredient used in the Middle East that has a distinctive tangy sweet flavor. If you can't find it, you can leave it out, or add a splash of balsamic vinegar and a pinch of sugar to the sauce.
Tried this recipe?Mention @everylittlecrumb or tag #everylittlecrumb!


Calories: 222kcal