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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I have loved my entire life. They’re fine and they look fantastic.

Browse new releases, best sellers or classics. Free delivery on eligible orders Looking For 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!

To get started with this recipe, we have to first prepare a few ingredients. 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. Get large eggplants
  2. Take mild onions - sliced
  3. Make ready gloves garlic - sliced
  4. Take tomatoes - peeled and diced \ or you can use canned tomato
  5. Get cooked chickpeas or one can
  6. Prepare tomato paste
  7. Prepare water
  8. Prepare Salt
  9. Prepare olive oil or vegetable oil or half half
  10. Make ready dry mint
  11. Take fresh mint - chopped

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. Great recipe for Lebanese Vegetarian eggplant stew, Maghmour (moussaka). #Mycookbook 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!

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 quick, easy and super flavourful. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled. It is typically vegetarian, made with chickpeas, zucchini, potatoes, onion, tomatoes, and basil or mint, but the choice of vegetables is up to you (I don't use chickpeas), and some versions have meat. Moussaka is a popular Middle Eastern dish that is traditionally made with eggplant and/ or potato. There are many local and regional variations.

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