Maghmour (Lebanese Moussaka)

Ingredients

• Eggplant / Aubergine

  2 medium (600 g)

  $1.44

• Canned Chickpeas

  1 tin (400 g)

  $0.90

• Tinned tomatoes

  1 tin (400 g)

  $1.10

• Onions

  1 large (150 g)

  $0.22

• Garlic

  5 cloves (25 g)

  $0.20

• Bell pepper

  1 large

  $0.90

• Olive oil

  3 tbsp (45 ml)

  $0.29

• Pomegranate Molasses

  1 tbsp

  $0.19

• Fresh Mint

  1/2 bunch (15 g)

  $0.55

• Salt

  1 tsp

  $0.00

• Black pepper

  1/2 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Preheat oven to 200°C (400°F). Cube the eggplants into bite-sized pieces, toss with 2 tablespoons of olive oil and half the salt, and roast on a baking sheet for 20 minutes until golden and tender.

2. 2

   Heat remaining olive oil in a wide pot over medium heat, add sliced onion and diced bell pepper, and cook for 6 minutes until soft.

3. 3

   Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Add tinned tomatoes, drained chickpeas, pomegranate molasses, black pepper, and remaining salt, bringing the sauce to a gentle simmer for 10 minutes.

5. 5

   Gently fold in the roasted eggplant cubes and simmer together on low heat for 10 minutes so flavors meld.

6. 6

   Finish by stirring in chopped fresh mint and serve warm or at room temperature with bread or grains.