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Lebanese Moussaka, also known as Maghmour, is a warm, delicious vegan dish. Eggplant, warm spices, and chickpeas along with diced tomatoes are simmered to create a flavorful dish. Finish off the dish with fresh parsley, tahini sauce and feta cheese and serve with pita bread. This is a budget-friendly meal that makes great meal-prep for the week ahead!
When Mike and I were in Greece we first tried Moussaka. In Greece it is a rich layered casserole of eggplant, potato, with a savory meat sauce and béchamel. We fell in love with this dish while we were there.
When I got back home I started researching different variations and found that there is a Lebanese Moussaka, also known as Maghmour. I knew I had to recreate it at home and have been making it ever since. The difference between Greek moussaka and Lebanese moussaka is that the Lebanese version is vegan and made using eggplant, chickpeas, tomatoes, and spices but without the potato, meat and the béchamel.
If you like eggplant recipes you also might like this Easy Eggplant Curry, Mediterranean Eggplant Salad, Skillet Tomato and Eggplant or this Air Fryer Eggplant.
Why We Love Lebanese Moussaka
love simple middle eastern meals that are filled with vegetables and beans and only require a few ingredients! This vegan Lebanese Moussaka is just that plus the leftovers are even better than the first day you make this dish. Here are a few other reasons we love this recipe:
• Simple ingredients: this eggplant moussaka uses simple ingredients. Aside from the spice mix it uses eggplant, chickpeas and diced tomatoes.
• Budget-friendly: you can make this recipe on a budget with a few simple ingredients. I love meals like this because I can even make a double batch and save the leftovers in the freezer for later.
• Meal-prep: when you meal-prep this is a great one to add to the rotation. You can have it done in under 35 minutes. The leftovers are even better as they sit for a few days and the flavors meld together. This pairs perfectly alongside this Easy Arabic Salad or this Baba Ghanoush.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Eggplant: use one large eggplant or two small eggplants. You can use a globe eggplant, Japanese eggplant or an Italian eggplant. Try to avoid an extra large eggplant that is overripe as they can be bitter and soggy.
- Spices: the warm spice mixture is cumin, paprika, cinnamon, allspice, cloves, cayenne red pepper and dried mint. You can adjust the spices to your liking!
- Chickpeas: for a quick short-cut use canned chickpeas that are drained and rinsed. You also can use dried chickpeas
- Tomatoes: the stew like texture is created with the diced tomatoes and tomato paste that mixes with the eggplant. It helps create a rice, warm sauce. For a smoky flavor use fire roasted diced tomatoes.
Substitutions & Variations
- Add protein: if you want to add animal protein you can add in ground beef, ground turkey or ground chicken. I also like to use leftover Beef Shawarma, or topping with these Mediterranean Baked Turkey Meatballs or Beef Kafta Meatballs.
- Spice it up: mix in crushed red pepper flakes, hot sauce or fresh jalapeños for extra heat.
- Swap the beans: instead of chickpeas you can swap in white beans.
- Extra veggies: add other veggies like cubed zucchini, red bell pepper or cauliflower.
- Garnishes: you can garnish this dish with these Quick Pickled Red Onions, green onions or these Roasted Chickpeas.
How to Make Lebanese Moussaka
Optional Step: Salt the chopped eggplant and let it sit for 15 minutes to draw out bitterness and moisture. Pat dry before adding it to the skillet.
Step 1: Sauté Garlic & Onions: In a large skillet heat the olive oil over medium heat. Add the onions and garlic sauté for 5 minutes.
Step 3: Add Eggplant: Add the eggplant and a sprinkle of salt and pepper. Saute the eggplant for 15-20 minutes or until the eggplant is soft. Try not to stir the eggplant too much or too hard or it will break the eggplant down into a puree.
Step 4: Stir in Spices: Add the cumin, paprika, cinnamon, allspice, cloves, cayenne pepper and dried mint. Stir well.
Step 5: Add Remaining Ingredients & Simmer: Stir in the chickpeas, diced tomatoes and tomato paste and stir well. Simmer for about 15-20 minutes to help the flavors develop. Serve warm with fresh parsley and feta cheese.
Recipe Tip: If you want a softer texture for the eggplant you can partially peel your eggplant in stripes or even full peel it, depending on your preferences.
Ways to Serve this Eggplant Moussaka
This Lebanese Moussaka pairs well with so many Mediterranean sides and salads along with sauces. Here are some of my favorites.
- Salads: Try pairing with one of these salads like this Easy Tabbouleh Recipe, Fattoush Salad, Malfouf Salad (Lebanese Cabbage Salad) or this Easy Lebanese Salad.
- Grain and Pasta: I like to serve this dish over a grain like this Lemon Pearl Couscous Recipes, or Lemon Orzo Recipe.
- Sauces: Sauces are a nice addition to this dish when serving. Try this Tahini Sauce, Creamy Dill Sauce or this Tahini Yogurt Dressing.
- Mezze: Eggplant Moussaka works great on a mezze platter alongside these Lebanese Meat Pie Recipe, Easy Stuffed Grape Leaves, Meat Stuffed Grape Leaves, Lebanese Hummus Recipe and these Air Fryer Pita Chips.
Storage Tips
- Store this moussaka in an airtight container for up to 5 days. To reheat you can heat in a skillet, oven or microwave. If it is too thick you can add a bit of water or broth to loosen and thin it out.
- To freeze this, let it cool completely and then store in a freezer safe container for up to 3 months. Let thaw overnight in the fridge when you are ready to eat it and then reheat until heated through.
Recipe FAQ
You can either roast the eggplant or you can sauté it in the skillet. I do think roasting helps bring out a more robust flavor in the eggplant and also helps the texture. Either works great!
You can serve it either way, but I prefer serving it warm.
Yes, in fact I think it tastes even better a few days later after the flavors really meld together. This is a great dish to make-ahead as part of your meal prep.
More Eggplant Recipes
Mediterranean
Air Fryer Eggplant Fries Recipe
Mediterranean
Ratatouille Recipe
Mediterranean
Mediterranean Eggplant Chickpea Salad
Vegetarian
Ratatouille Pappardelle
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Lebanese Moussaka
Ingredients
- 3 tablespoons olive oil
- 1 small onion, diced
- 5 cloves garlic, minced
- 1 large eggplant, cut into 2 inch cubes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon cayenne red pepper, optional
- 1 tablespoon dried mint, or 3 tablespoons fresh mint
- 1 – 15.5 oz can of chickpeas or about 1 cup dried chickpeas
- 1-15 ounce can of diced tomatoes
- 3 tablespoons tomato paste
- Fresh parsley, garnish
- Feta cheese, garnish
Instructions
- Optional Step: Salt the chopped eggplant and let it sit for 15 minutes to draw out bitterness and moisture. Pat dry before adding it to the skillet.
- In a large skillet heat the olive oil over medium heat. Add the onions and garlic sauté for 5 minutes.
- Add the eggplant and a sprinkle of salt and pepper. Saute the eggplant for 1520 minutes or until the eggplant is soft. Try not to stir the eggplant too much or too hard or it will break the eggplant down into a puree.
- Add the cumin, paprika, cinnamon, allspice, cloves, cayenne pepper and dried mint. Stir well.
- Stir in the chickpeas, diced tomatoes and tomato paste and stir well. Simmer for about 15-20 minutes to help the flavors develop. Serve warm with fresh parsley and feta cheese.
Notes
- You also can roast the eggplant first instead of cooking in the skillet. To do this preheat the oven to 400 degrees F. Coat with half the olive oil and roast in the oven until tender, about 25-30 minutes.
- Store this moussaka in an airtight container for up to 5 days. To reheat you can heat in a skillet, oven or microwave. If it is too thick you can add a bit of water or broth to loosen and thin it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this!