Lebanese-style Moussaka

Chef Philippe Massoud cleaned up this traditionally meatless Lebanese-style moussaka by roasting the eggplant rather than frying it, drastically reducing the oil content. The result is a lighter dish that still has big flavor. Serve over brown rice and sprinkle with fresh parsley.

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Prep Time
25 min
Cook Time
50 min
75 min


  • 2 lb eggplant, trimmed, peeled and cut into 1-inch cubes
  • 1/4 cup olive oil, divided
  • 1 cup thinly sliced yellow onion
  • 5 tbsp thinly sliced garlic
  • 3/4 lb Roma tomatoes, cored and roughly chopped, or 1 14.5-oz BPA-free can diced tomatoes
  • 1 tsp sea salt
  • 2/3 tsp ground allspice
  • 1/8 tsp ground cinnamon


  1. Preheat oven to 450˚F. Line a large baking sheet with paper towels and spread eggplant on sheet; set aside for about 15 minutes.
  2. Remove paper towels from baking sheet and add 2 tbsp oil to eggplant; toss gently to coat. Transfer to oven and bake until edges are dark brown and crisp, about 16 minutes. Reduce oven temperature to 350˚F.
  3. In a large pot, heat remaining 2 tbsp oil on medium. Add onion and sauté, stirring often, until softened but not browned. Add garlic and sauté until fragrant. Stir in tomatoes, salt, allspice, cinnamon and/cup water; bring to a boil then reduce to a simmer for 5 minutes.
  4. Remove pot from heat and gently stir in eggplant. Transfer mixture to a large roasting pan and cover with a lid or foil.
  5. Bake for 15 minutes; remove lid and bake for 30 minutes more.

Nutrition Information

  • Serving Size 1/6 of recipe
  • Calories 175
  • Carbohydrate Content 21 g
  • Cholesterol Content 0 mg
  • Fat Content 1 g
  • Fiber Content 6 g
  • Protein Content 3 g
  • Saturated Fat Content 0 g
  • Sodium Content 344 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g

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