🇱🇧 Lebanon · Food
Msakaa Batinjan
By eatmundo · August 3, 2026
🇱🇧 LBA rich and layered Lebanese eggplant stew, stewed with tomatoes, chickpeas, and a aromatic blend of spices. It is a hearty, vegan-friendly (if meat is omitted) delight often served at room temperature.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice the eggplants into thick rounds, salt them to draw out moisture, then fry until golden.
- 2
Sauté the chopped onions and garlic in a large pan until soft and fragrant.
- 3
Add the minced lamb and brown thoroughly, then mix in the cinnamon and tomato paste.
- 4
Peel and chop the tomatoes, adding them to the pan with enough water to create a thick sauce.
- 5
Arrange the fried eggplant slices in a deep baking dish, layering them with the meat and sauce mixture.
- 6
Add a layer of cooked chickpeas over the mixture for extra heartiness.
- 7
Bake in a preheated oven at 180°C for 45 minutes until the sauce is bubbly and thickened.
- 8
Remove from the oven and let cool slightly before serving; it is best enjoyed at room temperature.
Frequently Asked Questions
Is Msakaa the same as Moussaka?+
While related, the Lebanese Msakaa focuses on eggplant, tomato, and chickpeas, and is often eaten as a cold mezze.
Can this be made vegan?+
Yes, simply omit the lamb; the dish remains incredibly flavorful due to the aromatics and chickpeas.
What is the best way to slice the eggplant?+
Cut them into rounds about 2cm thick to ensure they don't break apart while cooking in the sauce.
How long can I store this?+
It keeps well in the refrigerator for up to 3 days, and many believe the flavor improves the next day.
🇱🇧 LBMundo Match
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