Moussa’a (Aubergines and Chickpeas in Tomato Sauce)

  • Servings: 2

Moussa’a means “cold” in Arabic. If you are eggplant lovers, you will love this delicious dish. It is a classic vegetarian Lebanese recipe.

It is best when served at room temperature and can keep in the fridge up to 3 days.

Accompaniment: Lebanese flat bread, whole pink radishes and spring onions (optional).


  • 1 large eggplant (aubergine), washed and peeled zebra style (see photo)
  • 1 onion, sliced in wings
  • 1 whole garlic bulb, peeled and mashed
  • 1 tin of peeled plum tomatoes in tomato juice or 2 tbsp tomato paste diluted in water
  • 1 big handful of cooked chickpeas
  • About 5 tbsp of olive oil to sauté the eggplants
  • Salt and pepper, to taste
  • A dash of turmeric (healthy supplement)


Step 1

Cut the eggplant in big cubes. Then place them in the colander and salt them to draw out juices which can be bitter. It also, by firming up the flesh, make the eggplant less likely to absorb too much oil when fried.

Step 2

After approximately 30 minutes, remove the eggplant pieces from the colander, pat them dry then fry in hot olive oil until golden brown. Remove and put aside on absorbent paper towel.

Step 3

In the same oil (remove some if not needed), sauté the onions until slightly golden then add the mashed garlic. Stir fry for 1 minute (don't let the garlic burn) then add the tomatoes and the chickpeas. Simmer on low heat, stirring every now and then.

Step 4

When the tomato sauce has started to thicken, add the seasonings then incorporate the fried eggplant. Cook further for 2 or 3 minutes then remove from the heat and spoon out into a serving dish.

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