Vegan Lebanese Eggplant Moussaka (Maghmour)

5 from 4 votes

A healthy, simple, and delicious version of traditional Mousakka dish made with layers of roasted aubergines, chickpeas, and tomatoey sauce.

Prep Time45

Cook Time1 15

Total Time2

Course: Main Course

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Vegan

Servings: portions

Calories: 324kcal

Preheat the oven to 200° C / 392° F and line a large baking sheet with silicone paper.
Peel the eggplants in a zebra pattern, quarter them lengthwise, then chop them into 2-3 cm (1") cubes.
Brush them generously with 2-3 tablespoon of olive oil using a silicone pastry brush and place them on a baking sheet.
Bake them for 25 to 30 minutes or until they are slightly softened and brown. Alternatively, you can roast them in an air fryer for 13-15 minutes.
Remove the eggplants from the oven and set them aside until the tomatoey filling is ready.

While roasting the eggplants, start making the tomato & chickpea filling.
Place a wok or a large pan on medium heat and add 2 tablespoon of olive oil.
When the pan is hot, add the onions and sauté for a few minutes, until soft.
Stir in the tomato paste, cumin, salt, and pepper, and give it a good mix.
Add the chopped tomatoes, along with the garlic and red chili, and stir well.
Add water to the sauce, depending on the juiciness of your tomatoes, ranging from ½ cup to 1 ½ cups. Give the sauce a stir.
Lastly, add the chickpeas and roasted eggplants to the tomato sauce, give them a good stir, and cook for 20-25 minutes until the eggplants are tender and melt in your mouth.
Remove the pan from the heat, add chopped parsley, and serve it while still warm.

The leftovers will keep for up to a week when refrigerated in an airtight container. You can also keep them in the freezer for up to 3 months.
To achieve a soft and creamy texture, make sure to properly roast the eggplant until it is tender. You can do this by placing the eggplant in the oven at a high temperature or in an air fryer as well as frying them in oil.
Taste the tomato sauce before adding the eggplant and chickpeas, and adjust the seasoning as needed. You can add more spices, salt, or pepper to achieve the perfect balance of flavors.
Like many stews and braised dishes, Moussaka tends to taste even better the next day as the flavors have had time to meld together. Consider making it in advance and refrigerating it overnight for a more intensified and delicious taste.