If you are looking for a vegan alternative to the meaty Greek moussaka, you came to the right place! Below we'll show you how to make Lebanese moussaka, a vegan alternative to the meat-based Greek recipe. We made this recipe with only plant-based ingredients — no dairy and no meat!
Moussaka is a staple recipe in Greece and the Middle East. Greek moussaka is the most common recipe found across the US and Europe, made by layering aubergines, tomato sauce, and ground beef like you would with lasagna.
Instead of using mince, the Lebanese moussaka (AKA Maghmour) opts for the ever-popular and vegan-friendly chickpeas. Imagine a casserole filled with layers of juicy aubergines, caramelised onions, and soft chickpeas, all smothered in a Levantine-spiced tomato sauce. Steaming and hot, straight out of the oven... Who needs meat, right?
There are three reasons why meatless moussaka is amazing:
You get no bad cholesterol and a fraction of the fats and calories.
The lack of animal products means you can store the dish for longer in the fridge, up to seven days. Therefore, you can make a big batch and sort out your lunch and dinners for days.
The ingredients are super easy to find. You probably already have almost everything you need in your pantry.
Another great thing about Lebanese eggplant moussaka, is that it's good both hot and cold. So you can easily pack it in a lunch-box. And what a lunch it would be! A generous portion has only 225 calories, 8% RDI of fats, but 21% RDI of proteins. Plus all the wonderful vitamins and minerals you get from the aubergines, tomatoes, and chickpeas. You can cover 3 out of your five-a-day of veggies in a single swoop. Now, that's what we call a healthy dish!
Did we strike your fancy? Then jump right into the recipe below, and let's have fun preparing this marvellous Arabic eggplant dish together!