Recipe: 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, 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 […] The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas. The eggplant chickpea stew is also known as maghmour.

And there are in fact many versions of moussaka throughout the Mediterranean region. Maghmour is a thick, velvety Lebanese vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes with a smoky, slightly spicy flavor. Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew. 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. It's 3 of large eggplants.
2. It's 4 of mild onions - sliced.
3. You need 10 of gloves garlic - sliced.
4. You need 5 of tomatoes - peeled and diced \ or you can use canned tomato.
5. It's 1 cup of cooked chickpeas or one can.
6. It's 2 tbsp of tomato paste.
7. It's 1 cup of water.
8. You need to taste of Salt.
9. It's 2 tbsp of olive oil or vegetable oil or half half.
10. It's 1 tsp of dry mint.
11. It's 1 tsp of fresh mint - chopped.

It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting flavors. Usually the eggplant is roasted, but this time I decided to make it a one-pot recipe and just cook the eggplant in the pot. If you would still like to roast the eggplant, you can definitely use this recipe. Add the onion and garlic and chickpeas and saute until softened.

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 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. This Lebanese recipe is one form my childhood and it holds a special place in my heart! See great recipes for Lebanese Vegetarian eggplant stew, Maghmour (moussaka) too! It turns out that Moussaka is actually an Arabic word referring to a common Middle Eastern vegetable stew, often served cold.

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