How to Cook Delicious Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

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.

Prepare this amazing dinner meal at home. A bowl of comforting homemade vegetable goodness. The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas. You can cook 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)

1. Prepare 3 of large eggplants.
2. Prepare 4 of mild onions - sliced.
3. It's 10 of gloves garlic - sliced.
4. Prepare 5 of tomatoes - peeled and diced \ or you can use canned tomato.
5. Prepare 1 cup of cooked chickpeas or one can.
6. You need 2 tbsp of tomato paste.
7. It's 1 cup of water.
8. You need to taste of Salt.
9. You need 2 tbsp of olive oil or vegetable oil or half half.
10. You need 1 tsp of dry mint.
11. Prepare 1 tsp of fresh mint - chopped.

The eggplant chickpea stew is also known as maghmour. Peel the eggplants in alternating strips, leaving strips of the dark skin. 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.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) instructions

1. 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.
2. Or, the heather way which I used, toss eggplant cubes with onions and garlic.
3. In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color.
4. Add eggplant cubes and toss together for 5 minutes.
5. 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.
6. Cover the cooking pan,and bring to a boil.
7. Add chickpeas and dry mint, leave on low heat untill well cooked..
8. Add fresh mint, toss well the well cooked stew, take off the stove.
9. Pour into the serving dish.
10. Serve cold, as an appetizer, or a main course for vegetarians.

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. 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. After meeting Tania Jones and the team at Home Kitchen a few months ago, I went along to their cooking classes and pop up restaurant. The Lebanese Moussaka, also known as Maghmour, is a DELICIOUS eggplant stew with chickpeas.

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