Looking for an easy-to-make, healthy dinner that’s full of flavor? Lebanese eggplant is the perfect dish to try! This recipe is simple and requires minimal effort, making it ideal for busy evenings or lazy weekends. You don’t need to be an expert chef to enjoy this comforting dish; just dump all the ingredients into a baking dish, pop it in the oven, and let it slowly cook to perfection.

What makes this Lebanese eggplant so special is the combination of fresh, healthy ingredients, all braised together to create a hearty, stew-like dish without the need for any added liquid. The rich, tender eggplants cook slowly with tomatoes, onions, and garlic, melding together to form a naturally sweet, savory, and slightly tangy flavor.

The balance of sweet and sour from the tomatoes, pomegranate molasses, and a hint of spices creates a deep, layered taste that coats every bite, inviting you to savor its richness.

The ingredients braise together until they’re perfectly tender, with a satisfying, thick consistency that clings to each forkful. With just one pot to clean, this dish is not only easy to prepare but also ideal for busy weeknights when you crave a nutritious, flavorful meal without all the fuss.

For more Middle Eastern recipes, take a look at these: Instant Pot red lentil soup, chicken shawarma, and lamb koftas.

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Ingredients for Braised Lebanese Eggplant:
How to Make Lebanese Eggplant:
Tips for Making the Perfect Braised Lebanese Eggplant:
Storing and Reheating:
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Ingredients for Braised Lebanese Eggplant:

These ingredients come together to make a healthy, flavorful, and satisfying Lebanese eggplant that's perfect for any meal. Here's the list:

Eggplant – This vegetable is the star of the dish! It becomes soft and tender when cooked, and it adds a mild, slightly earthy flavor to the dish.
Onion – A key ingredient for flavor! Onions become sweet and savory when cooked, giving the dish a nice depth of taste.
Garlic – Garlic adds a rich, aromatic flavor that makes the dish smell amazing and taste even better. It’s essential for that savory kick!
Cherry Tomatoes – These small, juicy tomatoes add a burst of sweetness and help create the dish's rich sauce. They are a great source of flavor and color.
Pomegranate Molasses – This thick syrup is slightly sweet and tangy. It gives the dish a unique depth of flavor with a touch of sweetness and sourness, which balances the other ingredients perfectly.
Salt and Black Pepper to Taste – These basic seasonings enhance all the flavors in the stew. Add them according to your personal preference to make the dish just right.
Tomato Paste – This thick, concentrated tomato flavor adds richness and helps create a thicker sauce for the stew.
Canned Chickpeas (Rinsed and Drained) – Chickpeas are a great source of protein and fiber. They add a hearty texture and nutty flavor to the dish, making it filling and satisfying.
Olive Oil – Olive oil is used to cook the ingredients and adds a smooth, rich flavor to the dish. It’s also a healthy fat that gives the dish a Mediterranean touch.
Green Chili Pepper – For a little heat! This adds a mild spiciness to the dish, balancing out the sweetness and savory flavors with a kick of heat.
Fresh Mint Leave - For serving.

How to Make Lebanese Eggplant:

Salt the Eggplant

Start by salting the eggplant to reduce any bitterness. Slice the eggplant, sprinkle with salt, and let it sit for a few minutes. Then pat dry the eggplant to remove excess moisture and salt

Cube the Eggplant

Cut the eggplant into small cubes.

Combine Ingredients

Next, place all the ingredients (eggplant, onion, garlic, cherry tomatoes, pomegranate molasses, tomato paste, chickpeas, olive oil, green chili pepper, salt, and black pepper) into a baking dish. No need to stir the mixture.

Bake

Cover the baking dish with a lid and braise for 60-70 minutes at 375°F, allowing all the flavors to combine and the vegetables to become tender. Be sure to stir the dish three times during the cooking process to ensure even cooking. Keep an eye on it to make sure everything is cooked to your liking.

That’s it! Your delicious Lebanese eggplant will be ready to enjoy.

Tips for Making the Perfect Braised Lebanese Eggplant:

Salt the Eggplant Properly – Don’t skip salting the eggplant! It helps reduce bitterness and ensures the eggplant becomes soft and tender.
Customize the Spice Level – If you prefer a milder taste, you can skip the green chili pepper or use a smaller amount. For more heat, add extra chili pepper or even a pinch of cayenne for an extra kick.
Stir During Cooking – Be sure to stir the dish three times during baking to make sure all the ingredients are evenly cooked and the flavors mix together well.
Pomegranate Molasses Variation – Pomegranate molasses aren’t all created equal! Some brands contain more sugar than others. I personally use one with a lower sugar content. Start with a little bit, and taste the stew before adding more. You can always add extra molasses later to adjust the sweetness and tanginess to your liking.
Add Extra Flavor – If you want more depth of flavor, feel free to add a sprinkle of ground cumin or coriander. These spices are commonly used in Lebanese cooking and will enhance the stew.
Serve with Rice or Bread – This dish goes perfectly with a side of saffron rice or warm pita bread. The bread can help soak up the delicious sauce!
Check the Texture – If the dish looks too dry during baking, add a splash of water or vegetable broth to help keep it moist. You want the dish to have a nice, saucy consistency.
Don’t Worry About the Watery Liquid – The dish may seem a little watery right after baking, but don’t worry! As it sits and cools down, the liquid will thicken up, and the flavors will continue to meld together.

Storing and Reheating:

Here's how to store the leftover Lebanese eggplant with chickpeas:

Cool Before Storing – Allow the dish to cool down to room temperature before storing it. This helps prevent condensation and keeps the stew from becoming soggy.
Use an Airtight Container – Transfer the leftover eggplant to an airtight container. This will help keep the flavors fresh and prevent any odors from other foods in the fridge.
Refrigerate – Store the dish in the refrigerator for up to 3 days. It’s best to enjoy it within this time frame for the best taste and texture.
Freeze for Longer Storage – If you want to keep the eggplant for longer, you can freeze it! Place the cooled stew in a freezer-safe container or ziplock bag, and store it in the freezer for up to 3 months. Make sure to label the container with the date so you know when it was made.
Reheat Gently – When you're ready to eat, reheat the eggplant on the stove over low heat, stirring occasionally. If it seems too thick, add a splash of water or vegetable broth to loosen it up. You can also microwave it in short bursts, stirring in between. You can find more info about it here.

Ingredients for Braised Lebanese Eggplant: