Lebanese Vegetarian eggplant stew, Maghmour (moussaka)
Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I have loved my entire life.

Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions Lebanese Moussaka (Maghmour). Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. It's loaded with extra virgin olive oil, tomato, and mint.

To begin with this particular recipe, we must prepare a few components. You can cook lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

  1. Make ready 3 large eggplants
  2. Make ready 4 mild onions - sliced
  3. Make ready 10 gloves garlic - sliced
  4. Prepare 5 tomatoes - peeled and diced \ or you can use canned tomato
  5. Prepare 1 cup cooked chickpeas or one can
  6. Make ready 2 tbsp tomato paste
  7. Take 1 cup water
  8. Get to taste Salt
  9. Take 2 tbsp olive oil or vegetable oil or half half
  10. Prepare 1 tsp dry mint
  11. Get 1 tsp 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. This Lebanese eggplant stew, aka maghmour.

Steps to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

  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

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. Lebanese Maghmour - Moussaka of Lebanon {A Meatless Monday Recipe. Maghmour is a thick, velvety vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes with a smoky, and spicy flavor. The Lebanese Moussaka, also known as Maghmour, is a DELICIOUS eggplant stew with chickpeas.

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