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

Hey everyone, hope you are having an incredible day today. 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 will make it a bit unique. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this 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. Get 3 large eggplants
  2. Prepare 4 mild onions - sliced
  3. Make ready 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. Prepare 1 cup water
  8. Get to taste Salt
  9. Get 2 tbsp olive oil or vegetable oil or half half
  10. Take 1 tsp dry mint
  11. Get 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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