"Discover Moussa'a, a classic Lebanese vegetarian dish where tender fried eggplant cubes mingle with chickpeas in a rich, aromatic tomato sauce. Infused with garlic, onion, and a hint of turmeric, it's perfect served at room temperature as a mezze or side. Simple to prepare yet bursting with Middle Eastern flavors."
🥗 Ingredients (8 items)
Method 4 Steps
- 1
Cut the eggplant into large cubes. Place them in a colander and salt them to draw out the bitter juices. This also firms up the flesh, making the eggplant less likely to absorb too much oil when fried.
- 2
After about 30 minutes, remove the eggplant pieces from the colander, pat them dry, then fry in hot olive oil until golden brown. Remove and set aside on absorbent paper towels.
- 3
In the same oil (remove some if too much), sauté the onion until lightly golden, then add the mashed garlic. Stir-fry for 1 minute (don't let the garlic burn), then add the tomatoes and chickpeas. Simmer over low heat, stirring occasionally.
- 4
When the tomato sauce has started to thicken, add the seasonings, then incorporate the fried eggplant. Cook for another 2 or 3 minutes, then remove from the heat and spoon into a serving dish.
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