Mussake’A Menazzaleh

- Serves 2 as a main

This is my take on the famous Lebanese Mussaka and Chickpea stew. The popular eggplant stew is often served as a hot or cold side dish in Lebanon, accompanying meat or chicken. My version here is slightly different with an added flavor punch from ground roasted cumin and cracked black pepper. It’s an absolute crowd pleaser when served as a cold dip alongside pita bread, or hot on a bed of rice as a wholesome vegetarian lunch option.

Ingredients for Mussake’A Menazzaleh

2 large eggplant
3 tablespoons extra-virgin olive oil, for drizzling
1 teaspoon sea-salt, plus more for sprinkling
3 cloves garlic, finely minced
400g good-quality Roma tomatoes, peeled and chopped OR canned tomatoes, chopped
1 teaspoon sugar
1/2 teaspoon freshly cracked black pepper, or to taste
1/2 teaspoon roasted ground cumin, optional
1.5 tablespoons pomegranate molasses
1 small bunch flat leaf parsley, chopped

Recipe

Preheat your oven to 220ºC. Halve eggplant lengthways, then cut further into 1/2-inch wide slices. Place sliced eggplant on a parchment-lined baking tray. Brush or spray generously with olive oil, sprinkle salt all over and roast for about 15 minutes, flipping half-way through the roasting process. You can also pan-fry the eggplant on an oiled griddle for a few minutes on each side, until golden-brown.
In a large saucepan on medium flame, heat a tablespoon of olive oil along with minced garlic. Cook for a few minutes until lightly brown. Add chopped tomatoes and squash them gently in the pan.
Add sugar, 1 teaspoon salt, black pepper, and cumin. Cook for 5-7 minutes until tomatoes are pulpy and sauce thickens slightly.
Add pomegranate molasses and most of the parsley, leaving some for garnish - stir well. Stir in the roasted eggplant, reduce heat to low and continue to simmer for 20-30 minutes until the eggplant is very soft.
Add chickpeas - stir them in. Garnish with more chopped parsley before serving.