Lebanese Vegetarian Eggplant Moussaka. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! I guess that's the reason why the post is one of the most popular recipes on my […] Maghmour is Lebanon's Moussaka. The very word "moussaka" is not Greek in origin, but rather Arabic.
Besides, Maghmour is a low carb moussaka version and one of the few completely vegan moussaka dishes from the middle east and Mediterranean area.
Other regional Moussaka variations The healthy eggplant Moussaka is a popular meal across the Levant, Balkan and the Mediterranean.
This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold.
You can cook Lebanese Vegetarian Eggplant Moussaka using 9 ingredients and 4 steps. Here is how you cook that.
Ingredients of Lebanese Vegetarian Eggplant Moussaka
- You need 3 of large eggplants, peeled and cut into long thick slices.
- Prepare 1 cup of canned chickpeas.
- It's 4 of large tomatoes, peeled and cut into slices.
- You need 2 of large onions, cut into thin slices.
- Prepare 1 tablespoon of tomato paste, dissolved in 1 cup water.
- It's 6 cloves of garlic, chopped.
- You need 2 tablespoons of olive oil.
- Prepare 1 cup of vegetable oil for frying.
- It's 1 teaspoon of salt.
It's very famous in the Middle East and can be made with or without meat for a vegetarian option. This Lebanese recipe is one form my childhood and it holds a special place in my heart! However, in the Arab Mediterranean, Moussaka is prepared as shown in this recipe. Since we're serving a Western audience, we'll differentiate the dishes by calling this version Lebanese Moussaka (aka Maghmour).
Lebanese Vegetarian Eggplant Moussaka instructions
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper..
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft..
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste..
- Best served cold..
Add the onion and garlic and chickpeas and saute until softened. Traditionally called maghmour across Lebanon, this Middle Eastern dish uses exotic spices for its home-grown version of the Greek moussaka you may already know. Bursting with chickpeas, tomatoes, avocado oil, eggplant, and more, this hearty, healthy dish can easily become an easy yet flavorful dish any night of the week. Chop the vegetables in chunks as in the photos. Lebanese Vegan Moussaka with Eggplants and Chickpeas.
