Mussaka a la Libanaise

Referred to as "Maghmour", this Lebanese appetizer is meat- and bechamel-free. It mainly consists of eggplants, chickpeas, onions, garlic all floating together in a thick and rich minty tomato sauce.
Taking a break from fried eggplants or foods in general? Follow my healthy version of this recipe. It tastes just as wonderful.

Recipe

Serves 4
 

Ingredients:

1 large eggplant, cut into 2 inch cubes
1 lb ripe vine tomatoes, chopped or 1 can crushed tomatoes
1 tbsp tomato paste
1 large onion, sliced
2 cloves of mashed garlic
1 cup of cooked /chickpeas (garbanzo beans) or 1/2 can, rinsed and drained
1/2 tsp of red pepper flakes  (optional)
1 tsp of dried mint or 5-7 fresh mint leaves thinly sliced
1/2 cup of vegetable oil or olive oil
Salt
Black pepper

Method:

Preheat oven to 400 degrees F.
Spread eggplant cubes and onions in a glass baking dish (pyrex).  Add 1/3 cup of olive oil and season with black pepper and salt. Toss until coated and roast for 30-40 min. Set aside.

Tomato Sauce:
In a food processor, blend the chopped tomatoes (or crushed tomatoes) until liquefied. (Drain if using fresh tomatoes). Transfer to a sauce pan, add tomato paste,  garbanzo beans, garlic, red pepper flakes and mint. Simmer for 15 min on medium low heat.

Pour tomato sauce over eggplants and onions. Cook in pre-heated oven at 350 F for 20-30 min.

Tip: While this dish has always been treated and served as an appetizer with pita bread, you can till enjoy it as your main course with a side of hot basmati rice.