Spice Road Spices
Artisan Spice Merchants

A journey of 3000 years to bring gourmet, time saving pure spice blends to you the Home Chef


Palestianian Vegetable Musaka'a - Salt Free

A classic, Salt Free Middle Eastern dish. Wonderful as a stand alone or partner for Chicken or Lamb.


  • 2 x Medium Eggplants, cubed

  • 1 x Medium Red Onion, Sliced and diced

  • 1 x Tin Chickpeas or Cannellini Beans. Drained

  • 6 x Ripe tomatoes chopped or tin diced tomatoes.

  • 2 x Tablespoons tomato paste

  • 1 x Tablespoon Pomegranate Molasses – important, see note

  • 2 x Medium zucchini diced

  • Olive oil - best quality.

  • For the Za’atar Spice Blend ( see note for Spice Roads Za’atar blend )

  • 2 x Teaspoons Sesame seeds, ground

  • 2 x Teaspoons Sumac

  • 1 x Teaspoon dried Thyme, ground

  • 1 x Teaspoon dried Oregano leaves

  • 1 x Teaspoon black pepper

  • 1/2 x Cup chopped parsley including stalks

Important: The Pomegranate Molasses is an essential part of replacing Salt in this recipe. And the Pomegranate Molasses is a wonderful addition to your pantry !

Comments: (1)Take care when buying the tins to take those marked - No Added Salt.

(2)Spice Road Spices will make up the Za'atar blend if required - To buy go to Home Page this website.

(3) To order the Spices noted in this recipe, go to SPICES from this website


If you are blending your own Za’atar Spice Blend, in a bowl, mix the Spices together. Place the cubed eggplant in a kitchen bag, add a little Olive Oil and the Spice mix (or if you prefer to buy the Spice Road Spices Za’atar Blend, add 5 x teaspoons) and shake vigorously so the Olive Oil and Spice are evenly spread over the eggplant.

Now spread the diced eggplant evenly over the base of a baking dish, add a little more Olive Oil and roast for 45 minutes at 180 degrees until brown and softened.

In a separate pan brown the Onions until soft, add the Pomegranate Molasses, Chickpeas, Zucchini, Tomatoes. Parsley and Tomato Paste and keep on a low heat for 5 minutes to reduce a little.

Now place the spiced Eggplant in a casserole dish and top with the Onions and Tomato mix, top with a little more Olive Oil and bake for 45 minutes.