Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, lebanese vegetarian eggplant moussaka. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. 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! Besides, Maghmour is a low carb moussaka version and one of the few completely vegan moussaka dishes from the middle east and Mediterranean area. Other regional Moussaka variations The healthy eggplant Moussaka is a popular meal across the Levant, Balkan and the Mediterranean.

Lebanese Vegetarian Eggplant Moussaka is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Lebanese Vegetarian Eggplant Moussaka is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must 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:

1. Get large eggplants, peeled and cut into long thick slices
2. Take canned chickpeas
3. Take large tomatoes, peeled and cut into slices
4. Make ready large onions, cut into thin slices
5. Make ready tomato paste, dissolved in 1 cup water
6. Make ready garlic, chopped
7. Take olive oil
8. Prepare vegetable oil for frying
9. Prepare salt

Since we're serving a Western audience, we'll differentiate the dishes by calling this version Lebanese Moussaka (aka Maghmour). Chop the vegetables in chunks as in the photos. Add the onion and garlic and chickpeas and saute until softened. Delicious and vegeterian moussaka my version are healthier then the traditional lebanese way coz they used to fry the eggplant.

Instructions to make Lebanese Vegetarian Eggplant Moussaka:

1. 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.
2. In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
3. 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.
4. Best served cold.

This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold. It's very famous in the Middle East and can be made with or without meat for a vegetarian option. Mix the flour, spices, and a pinch of salt and pepper on a large plate. Dab each side of the eggplant disks in the flour and spice mix so they are lightly coated. Eggplant moussaka is a hearty, delicious and unique dish that that's great for a family!

So that is going to wrap it up for this special food lebanese vegetarian eggplant moussaka recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!