We tried this recipe: https://web.archive.org/web/20210328032426/https://www.slowburningpassion.com/maghmour-the-moussaka-from-lebanon-that-will-make-you-happy/, but unfortunately the site went down.
We have tried our best to construct the basic recipe:
First, preheat oven to 425. Cut 1 medium-large eggplant (or 2 small-medium) into 2″ dice, toss in canola oil, and spread out in a single layer on three foil-lined baking sheets. Sprinkle lightly with salt, and oven-roast until browned (about 20-25 mins). In the meantime, heat a Dutch oven on medium heat. Add 1 medium onion (diced) and 5 garlic cloves (minced) in 2-3 Tbsp olive oil until fragrant. Add 2 tsp smoked paprika, ¼ tsp cayenne, and 2 Tbsp tomato paste and saute until the paste turns brick red.
Second, fold in 3 medium, vine ripened tomatoes (diced). Saute on medium heat for about 5 mins until tomato starts to melt into the aromatics.
Third, fold in oven-roasted eggplant, one 14.5 oz can drained and rinsed chick peas, and about ½ cup low sodium chicken stock (or vegetable stock or water). Add 1 tsp drained capers and ¼ tsp sugar. Reduce heat to low, then cover and simmer for 30 mins. At the end of cooking, add juice from 1/3 of a lemon. Serve with basmati rice. (Jan. 2022)
Note: For another batch that lacked balance, we also added about 2 tsp quince pomegranate white balsamic vinegar, an extra 1/2 tsp drained capers, and a dash sugar, salt, and Aleppo pepper (coarse grind). (Dec. 2022)
Cooking Adventures 