Lebanese Vegetarian eggplant stew, Maghmour (moussaka)
Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) - Family warmth and closeness can be obtained in uncomplicated techniques. A single of them is cooking and serving meals for the family members. As a housewife, obviously you do not need to miss a meal together proper? Cuisine may also be the essential to a content loved ones, quite a few really feel homesick mainly because their cooking has been discovered elsewhere.

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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.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of current trending meals in the world. It's appreciated by millions every day. It is easy, it's fast, it tastes yummy. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I have loved my whole life. They're fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you can achieve that.

Ingredients needed to cook Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

  1. 3 large eggplants
  2. 4 mild onions - sliced
  3. 10 gloves garlic - sliced
  4. 5 tomatoes - peeled and diced \ or you can use canned tomato
  5. 1 cup cooked chickpeas or one can
  6. 2 tbsp tomato paste
  7. 1 cup water
  8. to taste Salt
  9. 2 tbsp olive oil or vegetable oil or half half
  10. 1 tsp dry mint
  11. 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.

Directions to cook Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

  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

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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