Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites food recipes. For mine, I will make it a little bit tasty. 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.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have 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):
- Make ready 3 large eggplants
- Take 4 mild onions - sliced
- Prepare 10 gloves garlic - sliced
- Take 5 tomatoes - peeled and diced \ or you can use canned tomato
- Get 1 cup cooked chickpeas or one can
- Make ready 2 tbsp tomato paste
- Prepare 1 cup water
- Make ready to taste Salt
- Take 2 tbsp olive oil or vegetable oil or half half
- Prepare 1 tsp dry mint
- Take 1 tsp fresh mint - chopped
It's quick, easy and super flavourful. Vegetarian Lebanese Moussaka (Eggplant Stew) Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled. Maghmour, also known as Lebanese Moussaka, is basically an eggplant and chickpea stew. It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting flavors.
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
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. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black pepper. The better-known Greek dish Moussaka is made with spiced ground lamb, eggplant, tomato and crust topped with a creamy Bechamel sauce. However, in the Arab Mediterranean, Moussaka is prepared as shown in this recipe.
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