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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

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