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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I’ve loved my entire life. They are nice and they look wonderful.

To begin 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 cook it.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

  1. Prepare large eggplants
  2. Get mild onions - sliced
  3. Prepare gloves garlic - sliced
  4. Prepare tomatoes - peeled and diced \ or you can use canned tomato
  5. Prepare cooked chickpeas or one can
  6. Make ready tomato paste
  7. Take water
  8. Get Salt
  9. Get olive oil or vegetable oil or half half
  10. Take dry mint
  11. Make ready fresh mint - chopped
Instructions to make 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

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