Vegan Lebanese Eggplant Moussaka (Maghmour)

Preparing the Eggplants

1. Preheat the oven to 200° C / 392° F and line a large baking sheet with silicone paper. 
2. Peel the eggplants in a zebra pattern, quarter them lengthwise, then chop them into 2-3 cm (1") cubes.  
3. Brush them generously with 2-3 tablespoon of olive oil using a silicone pastry brush and place them on a baking sheet. 
4. Bake them for 25 to 30 minutes or until they are slightly softened and brown. Alternatively, you can roast them in an air fryer for 13-15 minutes.
5. Remove the eggplants from the oven and set them aside until the tomatoey filling is ready. 

Preparing the Tomato Sauce

1. While roasting the eggplants, start making the tomato & chickpea filling. 
2. Place a wok or a large pan on medium heat and add 2 tablespoon of olive oil. 
3. When the pan is hot, add the onions and sauté for a few minutes, until soft.
4. Stir in the tomato paste, cumin, salt, and pepper, and give it a good mix.
5. Add the chopped tomatoes, along with the garlic and red chili, and stir well. 
6. Add water to the sauce, depending on the juiciness of your tomatoes, ranging from ½ cup to 1 ½ cups. Give the sauce a stir.
7. Lastly, add the chickpeas and roasted eggplants to the tomato sauce, give them a good stir, and cook for 20-25 minutes until the eggplants are tender and melt in your mouth.
8. Remove the pan from the heat, add chopped parsley, and serve it while still warm.