Mains
ChefFatima Jammoul
Eggplant Manzaleh (Masqa'a / Moussaka)
Eggplant Manzaleh is one of the best cold dishes — very tasty, especially when eaten with bread and served with onions and fresh vegetables.
Eggplant Manzaleh or moussaka — a chilled summer dish. Give it a try!
Ingredients
Start here, then move straight into the method.
- 1 kg eggplants
- 1 cup cooked chickpeas
- 2 medium onions, oil for frying
- Salt
- 1/2 cup water
- 4 large tomatoes
- For more eggplant ideas, see: Oven-Baked Potato and Eggplant Tray
Method
Follow the cooking sequence without leaving the page.
- Cut the eggplant into cubes or as desired.
- Fry them and let them drain, or place them on kitchen paper.
- In a pot, sauté the chopped onion in a little oil until it softens and turns slightly golden.
- Add the chopped tomatoes, water, chickpeas, and salt to it.
- When the eggplant mixture boils, let it boil for about 10 minutes until the broth thickens.Timers: 10 min
- Add the eggplant and let it boil again for about 5 minutes.Timers: 5 min
- Let it cool before serving.
- Fatima Jammoul
- For more ideas for making eggplant, here is the link: Potato and eggplant tray in the oven
Recipe tags
MainsLevantDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Oven-Baked Potato and Eggplant Tray
