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    Zen and Zaatar » Recipes » Middle Eastern

    Syrian Moussaka with Eggplant and Potato (Vegan)

    Published: Jun 26, 2016 · Modified: Mar 30, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · 11 Comments

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    syrian moussaka vegan eggplant potato

    There are many varieties of moussaka because various Middle Eastern and Mediterranean countries each have their own version of the dish, which typically consists of some form of an eggplant casserole with tomato sauce. Today I will be sharing the Syrian moussaka, which is traditionally made vegan with layers of eggplant, onions, tomatoes, chickpeas, and plenty of olive oil. The word moussaka, or مسقعة, in Arabic means "cold," as this dish is commonly served warm or cold alongside fresh, warm, pita bread. After the dish is left to cool, the flavors meld and marinate together, resulting in a dish that is even tastier the next day.

    syrian moussaka vegan eggplant potato

    I made this for my non-vegan family during this month of Ramadan as an iftar dish. Although not usually added in the Syrian version, I decided to add slices of browned potatoes, to create a more filling main dish and because baked potatoes make everything better. To my surprise, everyone helped themselves to seconds and thirds, commenting on how delicious it had turned out, and not a single person asked where the meat was.

    syrian moussaka vegan eggplant potato

    The tantalizing aromas of garlic, onion, and tomatoes shine through thanks to the olive oil in this dish, which caramelizes the vegetables and creates a delicious sauce perfect for soaking up with fresh pita bread. The eggplant and potato slices are also beautifully caramelized with olive oil before baking all the layers of the dish together.

    syrian moussaka vegan eggplant potato

    The chickpeas add protein to the dish and make for a fun, colorful combination of different textures and shapes. Adding fresh tomatoes in addition to the canned tomatoes brightens up the dish and creates a playful combination of tomato flavors. The dish is finally topped with crunchy pine nuts toasted in olive oil, which is drizzled over the baked dish. Fresh mint leaves are a refreshing final touch.

    syrian moussaka vegan eggplant potato

    This dish is delicious served hot over a bed of basmati rice or alongside pita bread. It is even better the next day served cold or barely warm, scooped with your favorite pita bread.

    syrian moussaka vegan eggplant potato

    Don't forget to let me know if you try this delicious recipe in the comments below or pin it for later! I would also love to see your recreations on Instagram @zenandzaatar. I hope you love this simple, classic, Mediterranean dish!

    Recipe

    syrian moussaka vegan eggplant potato

    Syrian Moussaka with Eggplant and Potato (Vegan)

    Zena Hassoun
    A Syrian moussaka or layered Mediterranean vegetable casserole, made with eggplants, potatoes, tomatoes, and chickpeas.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 5 minutes mins
    Cuisine Middle Eastern
    Servings 5
    Calories 548 kcal

    Ingredients
      

    • 2 large eggplants
    • 2 large potatoes
    • ¼ cup olive oil see notes for oil-free method*
    • 2 tomatoes
    • 1 onion
    • 2 cups cooked or canned chickpeas
    • 1 15 oz can tomato sauce
    • 1 15 oz can diced tomatoes
    • ½-1 cup water
    • 4 cloves garlic minced
    • 2 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon sumac
    • 1 teaspoon cumin
    • ¼ cup parsley chopped

    For Topping

    • ¼ cup pine nuts
    • 2 tablespoon olive oil optional
    • fresh mint or parsley leaves

    Instructions
     

    • Preheat oven to 425F. Peel potatoes and cut into thin slices. Cut eggplants into thin slices as well. Grease a large baking sheet with olive oil (you may need to use 2 sheets) and place the eggplant and potato slices on the sheet. Try not to overlap the slices. Place the olive oil into a small bowl, and use it to brush the tops of the eggplant and potato slices. Bake the eggplant and potato slices for 25 minutes, until the tops begin to brown.*
    • Meanwhile, prepare the tomato sauce. Pour the tomato sauce and diced tomatoes into a large bowl. Add minced garlic, salt, pepper, sumac, cumin, and chopped parsley. Stir thoroughly to combine.
    • Chop the onion into thin rings or strips. Chop the tomatoes into thin slices.
    • Once the eggplants and potatoes are browned, remove them from the oven and set aside. Begin to assemble the moussaka for baking. Line a large, deep, baking dish with aluminum foil if desired. Drizzle the bottom with olive oil. Pour ¼ of the tomato sauce mixture on the bottom of the baking dish and spread the sauce around, creating a very thin layer to start off with.
    • Layer half of the potato and eggplant slices on top of the sauce. Top with half of the onion slices. Then, top with all of the tomato slices. Pour half of the chickpeas over the dish. Pour ½ of the remaining tomato sauce mixture over all of the layers and spread evenly. Layer the remaining eggplant and potato slices over the sauce, reserving a few slices to decorate the top later. Layer the remaining onion slices on top of the eggplants and potatoes. Pour the rest of the chickpeas and tomato sauce over the dish. Top the dish with the few eggplant and potato slices that you reserved.
    • Add ½ cup water to the baking pan to thin out the sauce a little bit. If it still looks dry, you can add another ½ cup of water. Drizzle the top with some olive oil if desired. Bake for 25-30 mins.
    • Meanwhile, prepare the roasted pine nuts for topping, if using. In a small saucepan, roast the pine nuts in olive oil for 3-5 minutes. Alternatively, dry toast the pine nuts until slightly browned and fragrant. Watch closely to see when they just begin to brown, and immediately remove from the heat and set aside.
    • Remove the moussaka from the oven, and top with the roasted pine nuts. Top with fresh mint or parsley leaves and serve.

    Notes

    *Oil-free method: Make sure you use parchment paper so that the veggies do not stick. While the oven preheats, sprinkle the sliced eggplant with a little bit of salt, over a towel, to draw out the moisture. Arrange the potato and eggplant slices in a single layer on the parchment paper before baking, and check halfway through to make sure they do not get too browned.

    Nutrition

    Serving: 1servingCalories: 548kcalCarbohydrates: 78gProtein: 14gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 19gSodium: 1655mgFiber: 18gSugar: 21g
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!
    Syrian Moussaka with Eggplants & Potatoes (Vegan) | Zena 'n Zaatar

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    Comments

      5 from 3 votes

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      Recipe Rating




    1. Debbie Alchamaa says

      January 26, 2018 at 10:07 am

      Thank you for this recipe. My husband and I are from Damas. Although it has a lot more ingredients than my other version, it was a nice change.

      Reply
      • Zena | Zena 'n Zaatar says

        January 28, 2018 at 1:39 pm

        That is awesome! Glad to know you both liked it 🙂 ❤️ Thanks for stopping by!

        Reply
    2. Selma says

      February 11, 2018 at 1:01 pm

      5 stars
      I happened upon your blog while searching for a Saturday dinner recipe. I specifically wanted something Arabic, and this one was absolutely perfect and loved by all. Even the skeptics loved it. (My kids, all young adults now, and still living at home, always question my use of eggplant in cooking for some reason and always end up liking it!) I even had it the next morning as a late breakfast after a morning hike. I can't wait to see what else you come up with.

      Reply
      • Zena | Zena 'n Zaatar says

        March 05, 2018 at 12:46 pm

        Thank you so much for sharing, Selma! This one is a favorite among my whole family 🙂 And I think it gets even better the next day! I'm glad you all loved this one, especially the eggplant skeptics! 😉

        Reply
    3. Kristen says

      March 26, 2018 at 2:57 pm

      My husband and I are newlyweds he is from Syria and I hardly can cook lol. I am getting better because I follow recipes exactly. My question is I know my husband would like for me to try to make moussaka but he is a meat eater and he would expect lamb because that's what he likes. I don't like lamb. My question is can I add beef into your recipe?

      Reply
      • Zena | Zena 'n Zaatar says

        April 25, 2018 at 10:33 am

        I think that would be fine! This version of Moussaka is typically vegetarian but I think you could add meat to the tomato sauce. Cheers!

        Reply
    4. Rita says

      June 06, 2020 at 4:11 am

      I loved this recipe! I tried a couple other eggplant in the oven recipes, but didn't like them. This was by far much tastier and easy to complete. I did not have any summac (though normally I have) and didn't add chickpeas and the recipe still turned out great

      Reply
      • Zena | Zen and Zaatar says

        July 02, 2020 at 9:28 am

        So happy to hear that you loved this recipe! Thanks for sharing your results! Cheers <3

        Reply
    5. Konstantina says

      August 24, 2021 at 5:43 pm

      5 stars
      Zena, I came upon your recipe while trying to find another moussaka recipe, besides Greek. This was the most delicious moussaka that I've ever made and tasted. I will be making this quite a bit!!!
      P.S. this delicious with toasted pita for breakfast!!!!

      Reply
      • Zena | Zen and Zaatar says

        July 01, 2022 at 6:04 pm

        That's awesome, thank you for sharing!! So glad you loved it! 🙂

        Reply
    6. Isadora Caudill says

      April 15, 2023 at 6:42 pm

      5 stars
      Delicious and simple. I love it!

      Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

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    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

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