🇱🇧 Lebanon · Food
Msakaa
By eatmundo · August 3, 2026
A rich, vibrant, and entirely vegan Lebanese eggplant stew that is slowly simmered until the flavors are deep, garlicky, and perfectly balanced.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 1kg of eggplant and toss with 20ml of olive oil, then bake at 200°C for 20 minutes until browned.
- 2
In a large pot, sauté 2 finely chopped onions in 30ml of olive oil until soft and golden brown.
- 3
Add 6 minced garlic cloves to the onions and cook for 1 minute until fragrant; be careful not to let them burn.
- 4
Stir in 500g of diced fresh tomatoes and 1tbsp of tomato paste, letting it simmer for 10 minutes until the liquid reduces slightly.
- 5
Add the roasted eggplant and 200g of cooked chickpeas to the tomato mixture.
- 6
Season with 1tsp of salt and add 50ml of water to ensure a rich, saucy consistency.
- 7
Cover the pot and let it simmer on low heat for 30 minutes, allowing the eggplant to become incredibly tender and flavorful.
- 8
Serve at room temperature or chilled as part of a meze spread with fresh crusty bread.
Frequently Asked Questions
What is Msakaa?+
Msakaa is a Lebanese vegetable stew primarily composed of eggplant, tomatoes, garlic, and chickpeas simmered in olive oil. It is typically served at room temperature as a mezze dish or a main course during lunch and dinner.
Can I fry the eggplant instead of baking?+
Yes, frying produces a creamier stew, but baking is a lighter and simpler alternative.
How should I cut the eggplant?+
Cut them into 2cm cubes so they hold their shape during the long, slow simmering process.
Does it need spices like cumin?+
Traditional Msakaa relies on the sweetness of tomatoes and the punch of garlic, but a pinch of cumin is a common personal addition.
Is it best served hot?+
No, it is traditionally served at room temperature or cold, allowing the garlic and tomato flavors to intensify.
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