🇱🇧 Lebanon · Food
Msakaa
By eatmundo · August 3, 2026
🇱🇧 LBA 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
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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