Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites. This time, I will make it a bit unique. 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 Lebanese Moussaka (Maghmour). When you mention the word moussaka, the first thing that jumps to mind is the Greek gratin style moussaka. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. It's loaded with extra virgin olive oil, tomato, and mint.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to 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):

1. Make ready 3 large eggplants
2. Take 4 mild onions - sliced
3. Prepare 10 gloves garlic - sliced
4. Take 5 tomatoes - peeled and diced \ or you can use canned tomato
5. Take 1 cup cooked chickpeas or one can
6. Take 2 tbsp tomato paste
7. Take 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

The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas. The eggplant chickpea stew is also known as maghmour. This Lebanese eggplant stew, aka maghmour. It's one of six recipes featured in the inaugural Spiced Pantry Box, and the first I attempted after rifling through If you like eggplant caponata or moussaka, I think you will enjoy this dish.

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

This Lebanese eggplant stew, aka maghmour. It's one of six recipes featured in the inaugural Spiced Pantry Box, and the first I attempted after rifling through If you like eggplant caponata or moussaka, I think you will enjoy this dish. Jason and I devoured it in a few days, and now the question is: What. Peel the eggplants in alternating strips, leaving strips of the dark skin. Heat a generous amount of extra virgin olive oil in the skillet.

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