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Middle East Eggplant recipe: Vegan eggplant dish

a plate full of Middle East eggplant chickpea moussaka - Introducing an effortless and flavorful Middle Eastern Eggplant recipe! This dish is not only bursting with vibrant flavors but also incredibly easy to make. With just a handful of simple ingredients and a few easy steps, you'll have a deliciously satisfying meal ready to enjoy in no time. No pre-baking the eggplant required. You just need one large pan to make this vegan Lebanese dish that the whole family will love. Let's dive into the simplicity and deliciousness of this delightful dish!
Introducing an effortless and flavorful Middle Eastern Eggplant recipe! This dish is not only bursting with vibrant flavors but also incredibly easy to make. With just a handful of simple ingredients and a few easy steps, you'll have a deliciously satisfying meal ready to enjoy in no time. No pre-baking the eggplant required. You just need one large pan to make this vegan Lebanese dish that the whole family will love. Let's dive into the simplicity and deliciousness of this delightful dish!
Munchyesta.com
Prep Time 5 minutes
Cook Time 30 minutes
Serving Size 4 servings

Ingredients

EGGPLANT Ingredients

  • 1 large Eggplant ~500g (unpeeled and cut into bite-size pieces // ~7 cups cubed eggplant)
  • 3 Tbsp olive or melted coconut oil if avoiding oil, omit
  • ½ tsp sea salt

THE REST of the ingredients

  • 1 cup (120g) finely chopped cauliflower or cauliflower rice
  • 2 Tbsp olive oil or coconut oil if avoiding oil, sub water
  • 1 large white or yellow onion thinly sliced
  • 4-5 cloves garlic minced
  • 1 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • ¼ tsp sea salt plus more to taste
  • 2 can 14.5 oz diced fire-roasted tomatoes or regular canned tomatoes
  • 1/2 cup (120ml) water or vegetable broth
  • 1 can chickpeas optional // well rinsed and drained // or sub cooked lentils
  • 1 Tbsp maple syrup or coconut sugar or regular sugar

FOR SERVING optional

  • Cilantro or parsley
  • Couscous White rice, brown rice, or quinoa (or sub cauliflower rice* for grain-free)
  • Fresh lemon

Instructions

To make this delicious Middle Eastern Eggplant recipe on the stove, follow these steps:

  • Heat 3 tablespoons of olive or melted coconut oil in a large pan over medium-high heat. Add the bite-sized eggplant pieces to the pan and sprinkle with 1/2 teaspoon of sea salt. Saute the eggplant for about 10 minutes, stirring occasionally, until it becomes golden brown and tender.
  • In the same pan, add 2 tablespoons of olive oil or coconut oil (or water if avoiding oil). Add the thinly sliced onion and minced garlic to the pan and sauté until the onions are soft and translucent, about 5 minutes.
  • Stir in the ground cumin, smoked paprika, and 1/4 teaspoon of sea salt. Cook for an additional minute until the spices are fragrant.
  • Add the finely chopped cauliflower or cauliflower rice to the pan and cook for 2-3 minutes, stirring occasionally, until it begins to soften.
  • Pour in the diced fire-roasted tomatoes and water (or vegetable broth) to the pan. Stir in the rinsed and drained chickpeas (if using) and the maple syrup or coconut sugar.
  • Stir to combine all the ingredients. Let the mixture simmer for about 10-15 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
  • Taste and adjust the seasoning with more salt if needed. Serve the Middle Eastern Eggplant hot, garnished with fresh cilantro or parsley if desired. It pairs well with couscous, white rice, brown rice, or quinoa, or you can serve it over cauliflower rice for a grain-free option. Squeeze fresh lemon juice over the top before serving for a burst of brightness. Enjoy!

How to make Garlic eggplant as a casserole

  • Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
  • Place the diced eggplant on the prepared baking sheet. Drizzle with avocado or olive oil and sprinkle with salt. Toss the eggplant to evenly coat it in oil and salt. Roast in the preheated oven for 30-35 minutes, flipping or tossing the eggplant halfway through cooking.
  • In a casserole dish, combine the roasted eggplant, diced onions, minced garlic, ground cumin, smoked paprika, and sea salt.
  • Stir in the finely chopped cauliflower and chickpeas until well combined.
  • Pour the fire-roasted tomatoes over the mixture in the casserole dish, and sprinkle with sugar.
  • Spread the mixture out evenly in the casserole dish.
  • Bake the casserole in the preheated oven for 20-25 minutes, or until it is heated through and bubbly.
  • Remove the casserole from the oven and let it cool for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.
  • Serve the eggplant casserole hot as a delicious and satisfying meal. Enjoy!

Notes

Store completely cooled leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.
Reheat on the stovetop, adding more water or vegetable broth as needed to rehydrate.