Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. 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):
- Get 3 large eggplants
- Prepare 4 mild onions - sliced
- Take 10 gloves garlic - sliced
- Take 5 tomatoes - peeled and diced \ or you can use canned tomato
- Prepare 1 cup cooked chickpeas or one can
- Prepare 2 tbsp tomato paste
- Make ready 1 cup water
- Take to taste Salt
- Get 2 tbsp olive oil or vegetable oil or half half
- Take 1 tsp dry mint
- Get 1 tsp 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. This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold.
Steps to make Lebanese Vegetarian eggplant stew,
Maghmour (moussaka):
- 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
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! Add the onion and garlic and chickpeas and saute until softened. See great recipes for Lebanese Vegetarian eggplant stew, Maghmour (moussaka) too! Add broiled eggplant, chickpeas, pomegranate molasses, sugar, salt and allspice.
So that is going to wrap this up with this special food lebanese vegetarian eggplant stew, maghmour (moussaka) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
