Middle Eastern Eggplant Recipe

This Middle Eastern eggplant dish is a flavorful blend of roasted eggplants simmered with tomatoes, onions, garlic, and warm spices. Known in many regions as “Maghmour” (sometimes called Lebanese moussaka), it’s naturally vegan and can be served hot with rice or bread, or chilled as a mezze. A wholesome, hearty recipe that highlights the rich flavors of the Levant.

Ingredients

• 2 large eggplants, cut into cubes
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil (plus extra for roasting)
• 2 large tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 2 tbsp chopped parsley (for garnish)

Directions

1. Preheat oven to 400°F (200°C). Arrange eggplant cubes on a baking sheet, drizzle with olive oil, and roast for 20–25 minutes until tender and golden.
2. In a large pan, heat olive oil and sauté onions until softened. Add garlic and cook for 1 minute.
3. Stir in chopped tomatoes, tomato paste, cumin, coriander, cinnamon, and paprika. Let simmer for 10 minutes.
4. Add roasted eggplant to the sauce, season with salt and pepper, and stir gently to coat.
5. Simmer uncovered for another 10–12 minutes until the sauce thickens and flavors combine.
6. Garnish with fresh parsley and serve warm with pita bread or over fluffy rice.