Lebanese moussaka (Maghmour)

Step 1

Preheat the oven to 230 °C, fan. Line two baking sheets with baking parchment.

Step 2

Peel off stripes of the skin of the aubergine so it resembles a zebra pattern, then chop into 1 ½ cm (½ in) cubes. Mix with 100 ml (⅖ cup) of the olive oil and some salt. Transfer to the two baking sheets and bake until nearly fully (but not quite fully) softened, around 15 minutes. I place the two baking sheets in the middle and high in the oven. Keep an eye on them and swap their places if one cooks faster than the other (ovens vary a lot on this). Set aside.

Step 3

Heat a thick-bottomed pot over medium/ low heat. Fry the onion in the remaining 2 Tbsp (30 ml) olive oil until softened, but not coloured, stirring regularly. This usually takes 8-10 minutes. Add the garlic, allspice, cinnamon and a little salt and pepper. Fry for 30 seconds, stirring constantly, then add the tomatoes, sugar and 100 ml water. Mix well, bring to the boil and leave to simmer, covered, for 10-15 minutes to allow the flavours to settle.

Step 4

Add the lemon juice, roasted aubergine and cooked chickpeas. Continue to cook, covered, until the aubergine is completely soft, another 10-20 minutes. Taste for seasoning, adding more salt, pepper, sugar or lemon juice to taste.

Step 5

Serve warm or at room temperature, garnished with a generous sprinkling of finely chopped flat-leaf parsley.