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 Lebanese Moussaka (Maghmour). When you mention the word moussaka, the first thing that jumps to mind is the Greek gratin style moussaka. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon.
Prepare this amazing dinner meal at home.
A bowl of comforting homemade vegetable goodness.
The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas.
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Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions Lebanese Moussaka (Maghmour). When you mention the word moussaka, the first thing that jumps to mind is the Greek gratin style moussaka. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon.
Alright, don't linger, let's approach this lebanese vegetarian eggplant stew, maghmour (moussaka) menu with 11 components which are surely easy to obtain, and we have to process them at the very least through 10 methods. You should commit a while on this, so the resulting food could be perfect.
Ingredients for Lebanese Vegetarian eggplant stew, Maghmour (moussaka):
- Provide 3 of large eggplants.
- You need 4 - mild onions - sliced.
- You need 10 for gloves garlic - sliced.
- Provide 5 of tomatoes - peeled and diced \ or you can use canned tomato.
- Require 1 cup - cooked chickpeas or one can.
- Give 2 tbsp - tomato paste.
- Provide 1 cup - water.
- Need to taste Salt.
- You need 2 tbsp of olive oil or vegetable oil or half half.
- Give 1 tsp - dry mint.
- Give 1 tsp fresh mint - chopped.
The eggplant chickpea stew is also known as maghmour. 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 vegetables and protein. HEALTHY, LIGHT and FULL OF FLAVOUR.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) start cooking:
- 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.
- Or, the heather way which I used, toss eggplant cubes with onions and garlic.
- In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color.
- Add eggplant cubes and toss together for 5 minutes.
- 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.
- Cover the cooking pan,and bring to a boil.
- Add chickpeas and dry mint, leave on low heat untill well cooked..
- Add fresh mint, toss well the well cooked stew, take off the stove.
- Pour into the serving dish.
- Serve cold, as an appetizer, or a main course for vegetarians.
Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled. It is typically vegetarian, made It can be served as an appetizer, as a main dish with Lebanese Vermicelli Rice, or a side dish to grilled meats. However you prepare and eat it, it's a hearty. This Lebanese eggplant stew, aka maghmour. 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.
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