Maghmour (Lebanese Eggplant Moussaka)

Ingredients

5 cups eggplant1/4 cup olive oil1 cup onion (finely diced)5 cloves garlic (minced)1 tsp ground allspice1/2 tsp ground cinnamon1/2 tsp cayenne pepper (optional)4 cups tomatoes (chopped)1 tbsp tomato paste2 cups cooked chickpeas1 cup water1&1/2 tsp salt1/2 tsp ground black pepper1 tbsp lemon juice2 tbsp fresh parsley, cilantro or mint (chopped)

Steps

Preheat oven to 200 deg C & line a baking sheet with parchment paper.Peel off stripes of the skin of eggplants (like a zebra pattern) & cut into 1 inch cubes.Toss with half of olive oil & 1 tsp salt, transfer onto baking sheet & roast until nearly fully softened (abt 20 mins)Heat remaining oil over medium high, add onion & sauté until translucent (stirring regularly)Add garlic, allspice, cinnamon, cayenne (if using) remaining salt & pepper, fry for 30 secs.Add both tomatoes & water, mix well, bring to the boil & simmer (covered) for 15 mins.Add chickpeas, cook (covered) for 15 mins.Add roasted eggplant & lemon juice, stir & taste to adjust seasoning.Garnish with herbs & serve warm or at room temp, with bread or rice & lemon wedges.