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5 from 1 vote

Lebanese Moussaka with Green Peppers

This gorgeous, fragrant Lebanese Moussaka with Green Peppers is the perfect addition to a summery, hearty spread of mezze.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: Lebanese
Keyword: Moussaka
Servings: 4 people
Calories: 337kcal
Author: Adriana Z.



  • Preheat the oven at 200°C (390°F).
  • Roast the aubergine. Wash and pierce the aubergine skin all around with a fork and roast for about 3-4 minutes per side on a very hot pan. Next transfer them into a tin and bake for about 30 to 40 minutes, turning them once. After this step, place them into a plastic bag while they're still hot (mind your fingers!) and allow to chill at room temperature (ideally) overnight or if you're in a rush for 30 minutes in the freezer.
  • Wash the peppers, then cut them in half and remove their seeds. Place on a tray, coat with some olive oil and a pinch of salt, and bake for 20-30 minutes on grill mode until they are slightly brown on both sides, turning them half way.
  • In the meantime, chop the onion and the garlic for the tomato sauce, and allow them to sweat in a wok with some olive oil and a splash of water for about 5 minutes.
  • Add chopped tomatoes, tomato paste, chickpeas, sumac and season with pepper and salt. Add some extra water (up to 1 cup) and cook on medium heat for about 15 minutes.
  • In the meantime peel off the skin of the aubergines, shred the pulp into fillets and set aside.
  • As soon as the green peppers are ready, add them into the wok, stir well and cook altogether for another 15 to 20 minutes.
  • Combine the aubergines fillets during the last 5 mins of cooking.
  • Serve the Lebanese Moussaka at room temperature or cold with some fresh parsley or mint leaves finely chopped on top.


Calories: 337kcal | Carbohydrates: 57g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Potassium: 1738mg | Fiber: 20g | Sugar: 25g | Vitamin A: 1971IU | Vitamin C: 374mg | Calcium: 121mg | Iron: 5mg