Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I have loved my whole life.
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 […] The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas. The eggplant chickpea stew is also known as maghmour.
To begin 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 cook that.
The ingredients needed to make Lebanese Vegetarian eggplant stew,
Maghmour (moussaka):
- Prepare 3 large eggplants
- Make ready 4 mild onions - sliced
- Take 10 gloves garlic - sliced
- Prepare 5 tomatoes - peeled and diced \ or you can use canned tomato
- Prepare 1 cup cooked chickpeas or one can
- Prepare 2 tbsp tomato paste
- Make ready 1 cup water
- Take to taste Salt
- Take 2 tbsp olive oil or vegetable oil or half half
- Get 1 tsp dry mint
- Get 1 tsp fresh mint - chopped
It is a lovely Middle Eastern, vegan and gluten-free dish with surprising and contrasting flavors. 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. If you would still like to roast the eggplant, you can definitely use this recipe. This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold.
Steps 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
It's very famous in the Middle East and can be made with or without meat for a vegetarian option. This Lebanese recipe is one form my childhood and it holds a special place in my heart! Add the onion and garlic and chickpeas and saute until softened. It turns out that Moussaka is actually an Arabic word referring to a common Middle Eastern vegetable stew, often served cold. The better-known Greek dish Moussaka is made with spiced ground lamb, eggplant, tomato and crust topped with a creamy Bechamel sauce.
So that’s going to wrap it up for this exceptional food lebanese vegetarian eggplant stew, maghmour (moussaka) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
