🇱🇧 Lebanon · Food
Msakaa (Lebanese Eggplant Stew)
By eatmundo · August 3, 2026
🇱🇧 LBA rich, vegetarian eggplant stew cooked with chickpeas and tomatoes in fragrant olive oil. It is best eaten cold as a meze.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 3 eggplants into large cubes, salt them, and let sit for 20 minutes.
- 2
Pat dry and fry the eggplant in 100ml olive oil until browned.
- 3
Sauté 2 chopped onions and 4 crushed garlic cloves in the same pan.
- 4
Add 500g chopped tomatoes and cook until they break down into a sauce.
- 5
Add 400g cooked chickpeas to the tomato sauce.
- 6
Return the fried eggplant to the pot and gently stir to combine.
- 7
Simmer on low for 20 minutes until flavors meld.
- 8
Serve warm or chilled with flatbread.
Frequently Asked Questions
Should I peel the eggplant?+
Some prefer peeling in strips, but leaving the skin on helps it hold shape.
Can I use canned chickpeas?+
Yes, just rinse them well before adding them to the sauce.
Why is it served cold?+
It is a mezze dish; the flavors develop and mellow better after cooling.
How do I avoid too much oil?+
You can roast the eggplant cubes in the oven with olive oil instead of frying.
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