Eggplant Moussaka

Eggplant Moussaka
Mousaka’a Batinjan bi Zeyt
(from Classic Lebanese Cuisine by Chef Kamal Al-Faqih)
This recipe from Classic Lebanese Cuisine is excellent, it can be made up to three days ahead and served at room temperature.

Ingredients

1 1/2 lbs. eggplant
Salt
Olive oil
1 large onion
1/4 cup clove garlic
1/2 cup of Frozen Pearl Onions
1 can Garbanzo Beans
1/8 teaspoon ground pepper
2 tablespoons chopped mint  (or 1 teaspoon dried mint)
2 cups boiling water
1/3 cup tomato paste
4 canned plum tomatoes

 Directions

To prepare the egg plant, cut the stem cap off, peel the egg plant leaving a strip of skin so there is a striped look. Slice the egg plant widthwise into discs about 1 inch thick. Then cut the discs into six portions. Place the eggplant in a colander, sprinkle with 1 teaspoon salt, mix well and allow to drain for half an hour.

To prepare the moussaka.
Preheat a skillet with 2 tablespoon olive oil over medium high heat. Add 1 cup sliced onion, 1/4 cup chopped garlic and 1 teaspoon salt and saute until the onions are limp. Add 1/2 cup pearl onions, 1 can garbanzo beans drained, 1/8 teaspoon ground pepper and 2 tablespoons chopped mint and cook for one minute. Stir in 2 cups boiling water and 1/3 cup tomato paste. Once the tomato paste has dissolved, reduce the heat to medium and cook covered for 5 minutes. Remove from the heat, stir in the 4 plum tomatoes diced and set aside covered.

In a small saucepan, heat 2 cups canola oil over medium high heat to 375 degrees F.  The oil should be about 1 inch deep. Fry a few pieces at a time (8) until golden brown on all sides, then remove to a paper towel to drain.
Add the eggplant to the moussaka mixture and carefully fold in. Place the skillet over high heat. Once the mixture comes to a boil around the edges, reduce the hear to medium and cook covered for 7 minutes, then remove from heat.
Serve at room temperature.