Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, lebanese vegetarian eggplant moussaka. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Lebanese Vegetarian Eggplant Moussaka is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Lebanese Vegetarian Eggplant Moussaka is something which I have loved my entire life.
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. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.
To get started with this particular recipe, we have to first prepare a few components. You can cook lebanese vegetarian eggplant moussaka using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:
- Take 3 large eggplants, peeled and cut into long thick slices
- Get 1 cup canned chickpeas
- Prepare 4 large tomatoes, peeled and cut into slices
- Take 2 large onions, cut into thin slices
- Take 1 tablespoon tomato paste, dissolved in 1 cup water
- Make ready 6 cloves garlic, chopped
- Take 2 tablespoons olive oil
- Take 1 cup vegetable oil for frying
- Take 1 teaspoon salt
This Moussaka Recipe is quite easy and quick to implement and yields a beautiful traditional sauteed eggplant dish. I always knew that "Moussaka" is an Arabic term that means "cold dish," hence I got perplexed when I started being introduced to Greek food and. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black.
Instructions to make Lebanese Vegetarian Eggplant Moussaka:
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper.
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste.
- Best served cold.
Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant. I've opted to bake here, but actually, the fastest and easiest way to cook the eggplant is on the BBQ. This vegetarian lentil and eggplant moussaka is a healthier version of the traditional dish with tons of flavor and rich in protein, vitamins A and B complex, folic Moussaka is a traditional Greek recipe, made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce. This vegetarian version of Greece's famed moussaka subs out the meat with lentils. The flavours work a treat and it's just as hearty with charred eggplant, rich tomato sauce and lashings of cheese Add the lentils and cook until heated through.
So that is going to wrap it up with this special food lebanese vegetarian eggplant moussaka recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
