Lebanese Moussaka

Tap an ingredient or step to check it off.

1. 1Step 1: Preheat air fryer to 400 F° and grease the basket with cooking spray.
2. 2Step 2: Peel the eggplant skin off in stripes, don't remove the skin entirely.
3. 3Step 3: Cut into 2 inches cubes.
4. 4Step 4: Add 1 tablespoon of extra virgin olive oil and a pinch of salt and mix lightly to coat.
5. 5Step 5: Cook for 15-20 minutes, shaking every 5 minutes to make sure they cook evenly.
6. 6Step 6: Set aside.
7. 7Step 7: In a medium size pot over medium heat, heat olive oil, then add onion, garlic and salt. Cook until wilted but not browned- about 8 minutes.
8. 8Step 8: In small bowl, mix water and tomato paste until well combined.
9. 9Step 9: Pour over the onion and garlic mixture, then add the diced tomatoes and mix well. Bring to a boil.
10. 10Step 10: Add chickpeas and eggplant, lower heat to medium low, cover the pot and simmer for 10-15 minutes.
11. 11Step 11: Transfer to a serving plate.
12. 12Step 12: Garnish with fresh parsley if you'd like.
13. 13Step 13: Serve hot, cold or at room temperature and enjoy!