Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. This time, I will make it a bit unique. 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, 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 […] 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 foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook 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):

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

It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting flavors. Usually the eggplant is roasted, but this time I decided to make it a one-pot recipe and just cook the eggplant in the pot. If you would still like to roast the eggplant, you can definitely use this recipe. It is typically vegetarian, made with chickpeas, zucchini, potatoes, onion, tomatoes, and basil or mint, but the […] This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold.

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

It's very famous in the Middle East and can be made with or without meat for a vegetarian option. This Lebanese recipe is one form my childhood and it holds a special place in my heart! Add the onion and garlic and chickpeas and saute until softened. It turns out that Moussaka is actually an Arabic word referring to a common Middle Eastern vegetable stew, often served cold. The better-known Greek dish Moussaka is made with spiced ground lamb, eggplant, tomato and crust topped with a creamy Bechamel sauce.

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