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

Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I have loved my whole life. They are nice and they look wonderful.

Browse new releases, best sellers or classics. Free delivery on eligible orders Looking For Moussaka? A velvety vegetarian eggplant stew with chickpeas, garlic, onions, tomatoes and dried mint.

To begin with this recipe, we have to first prepare a few components. You can have lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

  1. Prepare 3 large eggplants
  2. Make ready 4 mild onions - sliced
  3. Make ready 10 gloves garlic - sliced
  4. Make ready 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. Get 1 cup water
  8. Get to taste Salt
  9. Prepare 2 tbsp olive oil or vegetable oil or half half
  10. Get 1 tsp dry mint
  11. Prepare 1 tsp fresh mint - chopped

Description This Lebanese Moussaka is a delicious vegan eggplant, onion and chickpea stew cooked in tomato sauce. It's flavoured with garlic and warm spices like cinnamon and cumin to create a magical final result! It's quick, easy and super flavourful. Vegetarian Lebanese Moussaka (Eggplant Stew) Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.

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

Maghmour, traditional Lebanese vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes. Top view, blank space, dark toned image - Buy this stock photo and explore similar images at Adobe Stock Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. It's loaded with extra virgin olive oil, tomato, and mint, and it's absolutely delicious. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black pepper.

So that is going to wrap this up with this special food lebanese vegetarian eggplant stew, maghmour (moussaka) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!