• prep: 25 min
  • cook: 1 hr
  • total: 1 hr 25 min
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  • servings:
  • Summary

    A bit different than Greek moussaka, this vegan Lebanese moussaka is made rich and hearty with tomatoes, eggplant and chickpeas.

    Ingredients

    • 2 pounds eggplant (from roughly 2 eggplants)
    • 1 medium onion, diced
    • 4-5 cloves garlic, minced
    • olive oil
    • 1 tablespoon tomato paste
    • 2 teaspoons kosher salt
    • 1½ teaspoons smoked paprika
    • 1 tablespoon dried mint
    • 2 14 ounce cans chickpeas, drained
    • 1 28 ounce can crushed tomatoes
    • ¾ cup of water

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 96 % Daily Value *
    • Total Fat: 1 g 1.85%
    • Saturated Fat: 0 g 1.13%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1025 mg 42.69%
    • Calcium: 45 mg 4.47%
    • Potassium: 683 mg 19.51%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 8.38%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 21 g %
    • Dietary Fiber: 8 g 33.9%
    • Sugar: 9 g
    • Protein: 4 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 33.02%
    • Vitamin C 13.88%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables4
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total3 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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