Lebanese Moussaka Recipe – Sauteed Eggplant – Musakka3at Batinjan
This post may contain affiliate links. If you buy through them we may earn a small commission at no extra cost to you.
Sauteed Eggplant Lebanese Moussaka Recipe
I always knew that “Moussaka” is an Arabic term that means “cold dish,” hence I got perplexed when I started being introduced to Greek food and saw the claim that Moussaka is Greek. If you think of it though, the Mediterranean and Middle East have quite a rich heritage and history and one can easily find different variations of the same dish in different countries. And the Sauteed Eggplant is one of them.
Benefits Of Suetted Eggplants
Here are some of the benefits of Eggplants
- It is a great source of vitamins and minerals
- Helps you in digesting the food
- A good diet for the heart as well
- Lethal against cancer
- Strengthen your bones
- Enhance brian functionality
Moussaka is a wonderful dish for eggplant lovers, and this recipe introduces the mom’s version of it.
Lebanese Moussaka – Sauteed Eggplant – Musakka3at Batinjan
Ingredients
Instructions
Chop the vegetables in chunks as in the photos. The eggplant in cubes of about 1.5 inches, onions cut in length, tomatoes in chunks.
Add the eggplant and onions with the oil and salt to a stew pot and sautee on medium heat for about 5 minutes.
Add the garlic and green peppers to the pot, mix , lower the heat, and then let simmer for 10 minutes.
Add the tomatoes and cayenne pepper, mix in, close the lid, and let simmer for 20 minutes while mixing the pot every few minutes. The lid has to be closed so the juice doesn’t evaporate as quickly from the tomatoes.
Once ready, let cool down and serve cold (hence the name) along with pita bread and an optional side of garden veggies such as mint, and green onions.
