An Arabian stew of chickpeas, eggplant, and tomatoes (Syrian Mussaka'a) from The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes (page 249) by Paula Wolfert

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Accompaniments: Bulgur pilaf with toasted noodles; Cucumber, garlic, and yogurt sauce (Cacik; Tzatziki; Khiyar bi Iben)

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Notes about this recipe

  • Eat Your Books

    Chickpeas soak overnight then are peeled and halved; eggplants are salted and drained for at least 1 hr; and dish cooks for approx 1 hr. Can substitute Aleppo pepper for Near East pepper, and cinnamon for allspice.

  • Stephenn31 on March 03, 2026

    I didn't have enough eggplant, but it was still excellent (and fine with only a bit of eggplant). A nice stew, great for a cold night.

  • jenburkholder on December 02, 2023

    One of the nicer versions of this dish I’ve had. Only modification was cooking the chickpeas and leaving whole before adding them to the stew.

  • tmitra on January 23, 2022

    In my opinion, more reminiscent of ratatouille than moussaka but with some additional flavors. I served it with a bulgur pilaf and tzatziki (though from other sources) and naan. I look forward to making it again; with the big chunks of eggplant, it's a satisfying vegetarian dinner.

  • Shelmar on February 08, 2021

    Less flavorful than I had hoped.

  • totoro on July 06, 2020

    Yum - hearty and savoury, and very nutritious. I used both spices and all of the olive oil, and don't regret it.

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