Lebanese Vegetarian eggplant stew, Maghmour (moussaka). Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions Lebanese Moussaka (Maghmour). When you mention the word moussaka, the first thing that jumps to mind is the Greek gratin style moussaka. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon.
Heat a generous amount of extra virgin olive oil in the skillet.
Add the eggplants and cook over medium heat until browned in spots, but not cooked through.
Prepare this amazing dinner meal at home.
You can have Lebanese Vegetarian eggplant stew,
Maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you cook that.
Ingredients of Lebanese Vegetarian eggplant stew, Maghmour (moussaka)
- It's 3 of large eggplants.
- Prepare 4 of mild onions - sliced.
- You need 10 of gloves garlic - sliced.
- Prepare 5 of tomatoes - peeled and diced \ or you can use canned tomato.
- It's 1 cup of cooked chickpeas or one can.
- It's 2 tbsp of tomato paste.
- It's 1 cup of water.
- It's to taste of Salt.
- You need 2 tbsp of olive oil or vegetable oil or half half.
- It's 1 tsp of dry mint.
- It's 1 tsp of fresh mint - chopped.
A bowl of comforting homemade vegetable goodness. The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas. The eggplant chickpea stew is also known as maghmour..make Lebanese Moussaka Stew (Maghmour), vegan recipe, low carb, plantbased, one pot dinner meal, middle eastern recipe, Mediterranean dish Easy Lebanese Moussaka stew, prepared in one pan. Make this flavor-packed eggplant and chickpea vegan dinner meal with my quick how to video.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) step by step
- There are two ways for eggplant preparation ; either deep fry eggplant - peel eggplant and cut into large cubes toss with salt then fry them in deep hot oil.
- Or, the heather way which I used, toss eggplant cubes with onions and garlic.
- In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color.
- Add eggplant cubes and toss together for 5 minutes.
- Add diced tomatoes,and salt mix them well together and leave on low medium heat for about 5 minutes then add tomato paste and water.
- Cover the cooking pan,and bring to a boil.
- Add chickpeas and dry mint, leave on low heat untill well cooked..
- Add fresh mint, toss well the well cooked stew, take off the stove.
- Pour into the serving dish.
- Serve cold, as an appetizer, or a main course for vegetarians.
Maghmour is a boldly flavoured Lebanese vegetable stew with plenty of garlic and spice, tender fried eggplant, chickpeas and the deep, musky flavour of dried mint. This Lebanese eggplant stew, aka maghmour. It's one of six recipes featured in the inaugural Spiced Pantry Box, and the first I attempted after rifling through If you like eggplant caponata or moussaka, I think you will enjoy this dish. Jason and I devoured it in a few days, and now the question is: What. The Lebanese Moussaka, also known as Maghmour, is a DELICIOUS eggplant stew with chickpeas.
