Arab Eggplant Musakhan
A delicious, spiced twist on the classic Palestinian chicken musakhan, featuring meltingly tender roasted eggplant and sweet caramelized onions loaded with sumac.
Ingredients
- •2 medium eggplants, cut into 1-inch cubes
- •3 large yellow onions, thinly sliced
- •1/2 cup extra virgin olive oil (divided)
- •3 tablespoons sumac
- •1 teaspoon ground cumin
- •1 teaspoon ground allspice
- •1/2 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
- •4 large flatbreads or taboon bread
- •1/2 cup toasted pine nuts
- •1/2 cup chopped fresh flat-leaf parsley
- •1 cup plain Greek yogurt for serving
Instructions
- 1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- 2
Toss the cubed eggplant with 3 tablespoons of olive oil, a pinch of salt, and pepper, then spread in a single layer on one baking sheet.
- 3
In a large bowl, toss the sliced onions with the remaining olive oil, 2 tablespoons of sumac, cumin, allspice, and salt until evenly coated.
- 4
Spread the spiced onions onto the second baking sheet.
- 5
Roast both the eggplant and onions in the preheated oven for 25 to 30 minutes, stirring halfway through, until the eggplant is golden and tender and the onions are deeply caramelized and sweet.
- 6
Warm the flatbreads in the oven for 3 minutes until pliable.
- 7
To assemble, place a warm flatbread on each plate and top generously with the caramelized sumac onions and roasted eggplant.
- 8
Sprinkle the remaining 1 tablespoon of sumac, toasted pine nuts, and fresh parsley over the top.
- 9
Serve immediately with a dollop of Greek yogurt on the side.
💡 Chef tips
- Do not skimp on the olive oil or the sumac, as they are the signature flavor profile of any traditional musakhan dish.
- You can roast the vegetables a day in advance and simply reheat them before assembling the dish on fresh flatbread.
- Leftover roasted eggplant and onion mixture can be stored in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished dish should feature fragrant, tangy sumac-infused onions and buttery roasted eggplant piled high on warm bread, offering a wonderful balance of tart, savory, and nutty flavors.