Moussaka Bil Saniye (Syrian Eggplant Casserole)

Syrian moussaka shares only a name with the Greek version — here there is no béchamel and no meat, just a tray of fried eggplant layered with chickpeas in a boldly garlicky tomato sauce, baked until the whole thing collapses into sweet, jammy goodness. It is a summer dish, made when eggplants are at their best, and served warm or at room temperature with pita. In Damascus it is the vegetarian dish even meat lovers ask for, and it is on the table from June to September.

A Damascus tray of jammy eggplant

The eggplant is salted and fried until golden, which gives it a silky interior and a gentle caramel sweetness. The sauce is punchy — lots of garlic, a little cumin, and plenty of tomato — and the chickpeas make the dish sturdy enough to be a meal. Let it rest before serving so the flavors get acquainted, then scoop it up with warm bread.

Craving more? Explore all Syrian Kitchen recipes.

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