Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites. For mine, I am going to 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 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.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook 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):
- Prepare 3 large eggplants
- Take 4 mild onions - sliced
- Take 10 gloves garlic - sliced
- Get 5 tomatoes - peeled and diced \ or you can use canned tomato
- Make ready 1 cup cooked chickpeas or one can
- Make ready 2 tbsp tomato paste
- Make ready 1 cup water
- Make ready to taste Salt
- Get 2 tbsp olive oil or vegetable oil or half half
- Get 1 tsp dry mint
- Make ready 1 tsp fresh mint - chopped
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. The eggplant chickpea stew is also known as maghmour.
Instructions 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
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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