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

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

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