Last Updated on June 11, 2022
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
This recipe showcases the Lebanese version of the popular Moussaka eggplant sautee.
Ingredients
- 3 eggplants
- 7 cloves garlic
- 2 white onions
- 2 tomatoes
- 1 green peppers
- 1/2 cup olive oil
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
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.
Nutrition Facts
Lebanese Moussaka – Sauteed Eggplant – Musakka3at Batinjan
Serving Size
1 scoop
Amount per Serving
Calories
372
% Daily Value*
Fat
28
g
43
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
20
g
Sodium
307
mg
13
%
Potassium
1089
mg
31
%
Carbohydrates
31
g
10
%
Fiber
13
g
54
%
Sugar
17
g
19
%
Protein
5
g
10
%
Vitamin A
740
IU
15
%
Vitamin C
46
mg
56
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Thank you so much for this recipe. I just made this and it turned out amazing.
Just finished moussaka and stuffed squash! Very hearty and filling! Although I didn’t make them, I will be doing so soon, especially the moussaka. It’s a very stick-to-your-ribs dish that doesn’t make you feel like lead after you’ve eaten it. Thanks for the easy-to-follow recipe!
Your welcome MoonBlue and you’re so right, it’s such a light and hearty healthy dish!
Mussaka is a Bulgrian dish! Every country has it’s own 🙂 though to be honest – this is totally different idea of mussaka which my great-grandma (who was Bulgarian) gave me.
good and easy recipe, thank’s!!! love it!!!! and for once I could find all the ingredients in my country…..
you’re welcome Fabienne let me know how it goes.