Easiest Way to Cook Tasty 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, 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 […] Know, dear reader, that there exists in the world an amazing vegan eggplant and chickpea stew concoction called maghmour, the moussaka of Lebanon. Unless you're from Lebanon or a neighboring middle eastern country, it's a dish you've probably never heard of.

The eggplant chickpea stew is also known as maghmour. Some restaurants call it also Lebanese chickpea stew or eggplant stew. Add the onion and garlic and chickpeas and saute until softened. You can have Lebanese Vegetarian eggplant stew, Maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you cook it.

Ingredients of Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

1. You need 3 of large eggplants.
2. It's 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. It's 2 tbsp of tomato paste.
7. You need 1 cup of water.
8. It's to taste of Salt.
9. Prepare 2 tbsp of olive oil or vegetable oil or half half.
10. It's 1 tsp of dry mint.
11. You need 1 tsp of fresh mint - chopped.

The Lebanese Moussaka, also known as Maghmour, is a DELICIOUS eggplant stew with chickpeas. This VEGAN and GLUTEN-FREE recipe is an AUTHENTIC LEBANESE DISH which provides the perfect blend of. This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold. It's very famous in the Middle East and can be made with or without meat for a vegetarian option.

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.

This Lebanese recipe is one form my childhood and it holds a special place in my heart! It's one of six recipes featured in the inaugural Spiced Pantry Box, and the first I attempted after rifling through the package's contents. The Best Vegetarian Lebanese Recipes on Yummly Lebanese Moussaka (vegetarian Recipe), Stuffed Eggplant (lebanese Batinjan Mahshi), Lebanese Moussaka (maghmour) Maghmour is a delicious Lebanese Eggplant vegan dish made with eggplants, tomatoes, onions and chickpeas. They are full of flavor, and taste delicious sautéed in a simple marinade or in a stew or as a dip Baba Ghanoush.

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