A Vegan Meal to Eat Cold as its Name Means:
The Lebanese Moussaka
You Got to Love our Vegan Moussaka Eggplant! Delicious with its Tomato Juicy Freshness and its Veggies Texture, and Blended in Fragrant Onions and Garlic!
Moussaka Eggplant, a deliciously fresh vegan dish, is popular in the Lebanese Cuisine. The Moussaka, which also exists today in the Greek Cuisine, originated in Lebanon.
In fact, Moussaka مسقعة is a Lebanese word that means “Cold”, which indicates the required status of the dish upon serving. It is widely known as Moussaka Eggplant in Lebanon.
Delicious in the taste and in the texture of the cooked eggplants and chickpeas, juicy with tomato sauce, and fragrant with onion and garlic…
You got to love it!
Plus, it is perfectly suitable for Vegans and for the Lent Season. The Moussaka Eggplant is versatile in its place at the table. It could be consumed as a main dish with Lebanese Vermicelli Rice, as a side dish to BBQ grilled meat or fish, as an entree, and also as a Mezza dish, which we see often in our restaurants.
Moussaka Eggplant: What Are The Health Benefits?
Many, in fact! If you worry about the frying, go ahead and roast the eggplant in pieces in your microwave for 10 minutes, and revert back to the recipe.
If you intend to fry with Olive Oil, like many related recipes instruct, use only “100% Pure Olive Oil”, which is suitable for frying.
That is not the case with the Extra-Virgin and the Virgin Olive Oil that have high acidity levels unsuitable for cooking as proven by the health experts.
Please refer to my related graph-chart for guidance.
Your main health benefits from the main components of the Eggplant Moussaka are:
Vegetarian Moussaka Eggplant with Chickpeas
- 3 Eggplant (large) peeled (or half peeled as desired)
- 1 1/2 cups Chickpeas cooked
- 2 Onion (small-medium) diced
- 2 cloves Garlic minced
- 4 cups Tomato canned
- 2 tbsps Fresh Parsley finely chopped
- Salt and Pepper to season
- Vegetable Oil to fry
Cut the eggplants in large bites, and fry them In preheated oil, over medium heat until browning. Remove onto a double-layer of kitchen paper towel, and cover with another double-layer in order to drain the excess of oil.
Fry the onions and garlic for a minute or until fragrance. Add the chickpeas and saute until softening..
Stir in the tomatoes, season with salt and pepper, and then stir in the eggplant dices. Cover to cook for 25 minutes, stirring once halfway through.
NOTE: Make sure the tomatoes don't dry. If so, add some water. Your eggplants should be tender when done.
Set the Moussaka aside on a serving plate to cool at room temperature then cool it further in the fridge for 10 more minutes.
Garnish with chopped parsley and serve cold, with bread.
Great consumed as a main dish with bread, and also as a side dish to a main dish of fish or meat.
NOTE: This Moussaka Eggplant Dish stores well in the fridge for up to 2 days!