March 9, 2013 · 10:27 am

moussaka2

Paris obviously has its pick of beautiful native cuisine, but there is also a great array of ethnic options, which are often cheaper to boot. Just around the corner from my apartment is a wonderful little Lebanese restaurant that has become a staple for me and my friends. The moussaka is my favorite dish there- it’s hearty and warming but light and fresh, and doubles as the perfect dip for slices of pita or a side to an entree. Lebanese moussaka is very different from traditional Greek moussaka, which most people are more familiar with. Instead of layers of egg and cheese and butter and flour, it’s just lightly sauteed eggplant stewed with chickpeas and tomato.

I’m a spice girl, so I was a little wary of the fact that there really isn’t any extra zest added in- just lemon juice, pepper, and a little fresh parsley. But there’s none needed! The flavors come together perfectly. It’s an easy, healthy recipe to whip up on a chilly day when you’d rather lie under a million blankets in bed and watch Netflix Instant than venture outdoors to brave the elements. Or, if the weather is as kind as it has been here the past week, serve it cold… it’s just as delicious.

moussaka3

Lebanese Moussaka
#ratingval# from #reviews# reviews
Print
Serves: 4
Ingredients
  • olive oil
  • 1 onion, chopped
  • 1 can tomatoes
  • 2 small eggplants
  • 1 clove garlic, chopped
  • 2 tbsp fresh lemon juice
  • 1 can chickpeas
  • 1 tsp agave + 1 tbsp red wine vinegar*
  • 1/4 cup chopped parsley
  • salt and pepper to taste
Instructions
  1. Peel and slice the eggplant into thin strips. Heat some olive oil in a large saucepan, and turn the stove to medium high and add the strips of eggplant in one layer (you may need to work in batches). Brown each side slightly, and remove to drain on a paper towel.
  2. Add a little more oil if needed, switch the heat to medium and add the onion and garlic, stirring until translucent and slightly browned. Add the tomatoes, lemon juice, chickpeas, and agave and red wine vinegar. Cover and simmer on low heat for 20 minutes.
  3. Stir in the chopped parsley and salt and pepper to taste. Continue cooking for another 5 minutes.
  4. Remove from heat and serve, or cool in refrigerator and serve chilled.
Notes

*I used this mixture as a sub for a more traditional ingredient, pomegranate molasses. Feel free to use it if you have it on hand.

  • Share this:

Leave a Comment

Filed under Eat