Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really 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 blog! Maghmour is a thick, velvety Lebanese vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes with a smoky, slightly spicy flavor. The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I’ve loved my entire life.
To get started with this recipe, we have to 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.
The ingredients needed to make Lebanese Vegetarian eggplant stew,
Maghmour (moussaka):
- Make ready 3 large eggplants
- Make ready 4 mild onions - sliced
- Prepare 10 gloves garlic - sliced
- Prepare 5 tomatoes - peeled and diced \ or you can use canned tomato
- Take 1 cup cooked chickpeas or one can
- Make ready 2 tbsp tomato paste
- Get 1 cup water
- Make ready to taste Salt
- Prepare 2 tbsp olive oil or vegetable oil or half half
- Make ready 1 tsp dry mint
- Get 1 tsp fresh mint - chopped
Description This Lebanese Moussaka is a delicious vegan eggplant, onion and chickpea stew cooked in tomato sauce. It's flavoured with garlic and warm spices like cinnamon and cumin to create a magical final result! It's quick, easy and super flavourful. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.
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
It's quick, easy and super flavourful. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled. It is typically vegetarian, made with chickpeas, zucchini, potatoes, onion, tomatoes, and basil or mint, but the choice of vegetables is up to you (I don't use chickpeas), and some versions have meat. Moussaka is a popular Middle Eastern dish that is traditionally made with eggplant and/ or potato. There are many local and regional variations.
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