Lebanese Moussaka (Maghmour) Recipe
Introduction
Lebanese Moussaka, also known as Maghmour, is a hearty and flavorful eggplant stew that beautifully combines tender eggplant, chickpeas, and fresh tomatoes. This comforting dish is rich with warm spices and dried mint, making it a perfect vegetarian meal to enjoy any time of year.
Ingredients
- 2 eggplants
- 1 yellow onion
- 2-3 garlic cloves
- 3 fresh tomatoes
- 1-2 tablespoons tomato paste
- 1/2 cup water (adjust while cooking)
- 1 cup chickpeas
- 1/2 teaspoon cinnamon
- 2 teaspoons dried mint
- Salt and pepper, to taste
- Olive oil (for roasting and sautéing)
Instructions
- Step 1: Preheat your oven to 200°C (400°F).
- Step 2: Wash the eggplants, then peel them partially, leaving some skin lines to help retain their shape during cooking. Cut the eggplants into large chunks.
- Step 3: Place the eggplant pieces on a baking tray, drizzle generously with olive oil, and toss to coat all pieces evenly.
- Step 4: Roast the eggplants in the oven for 20-25 minutes, or until they are soft and fork-tender.
- Step 5: While the eggplant roasts, finely chop the onion, mince the garlic, and chop the fresh tomatoes.
- Step 6: Heat some olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until it starts to change color, about a few minutes.
- Step 7: Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Step 8: Stir in the tomato paste, cinnamon, and chopped fresh tomatoes. Reduce the heat to medium-low, cover with a lid, and let it cook for at least 10 minutes, stirring occasionally.
- Step 9: Add small amounts of water as needed to prevent the tomatoes from sticking and burning on the pan.
- Step 10: Once the tomato mixture is fragrant and cooked through, add the roasted eggplant and chickpeas to the pan.
- Step 11: Pour in a little water to achieve a stew-like consistency, and stir well.
- Step 12: Sprinkle the dried mint over the stew, combine thoroughly, and adjust salt and pepper to taste.
- Step 13: Garnish with fresh mint leaves and a touch of lemon zest before serving.
Tips & Variations
- For added depth, try roasting the eggplant with a sprinkle of smoked paprika or sumac before baking.
- Use canned chickpeas when short on time, but rinse them well to reduce excess salt.
- If fresh tomatoes are not in season, replace them with a good quality canned crushed tomatoes.
- Add a squeeze of fresh lemon juice at the end for a bright, tangy finish.
Storage
Store leftover Lebanese Moussaka in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 2 months; thaw in the refrigerator overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of beans instead of chickpeas?
Yes, you can substitute chickpeas with white beans or lentils for a similar texture and protein boost, but the flavor will vary slightly.
Is Lebanese Moussaka served hot or cold?
Traditionally, it is served warm or at room temperature, making it a versatile dish perfect for different seasons and occasions.
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Lebanese Moussaka (Maghmour) Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Lebanese Moussaka, also known as Maghmour, is a hearty and flavorful eggplant stew combining baked eggplants, chickpeas, fresh tomatoes, and aromatic spices like cinnamon and dried mint. This traditional vegetarian dish is a comforting and nutritious meal perfect for any occasion.
Ingredients
Vegetables
- 2 eggplants
- 1 yellow onion
- 2–3 garlic cloves
- 3 fresh tomatoes
Other Ingredients
- 1–2 tablespoons tomato paste
- 1/2 cup water (adjust while cooking)
- 1 cup chickpeas (cooked or canned)
- 1/2 teaspoon cinnamon
- 2 teaspoons dried mint
- Salt and pepper to taste
- Olive oil (for baking and sautéing)
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) to prepare for baking the eggplants.
- Prepare the eggplants: Wash and peel the eggplants by leaving some skin intact in lines to help maintain their structure. Cut them into large chunks.
- Coat and bake the eggplants: Place the eggplant pieces on a baking tray, drizzle generously with olive oil, and toss to coat evenly. Bake for 20-25 minutes until the eggplants are soft and fork-tender.
- Chop the aromatics: Finely chop the onion, mince the garlic cloves, and chop the fresh tomatoes if using.
- Sauté onion and garlic: Heat some olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until it begins to change color, approximately 3-5 minutes. Add the garlic and sauté for another 1-2 minutes until fragrant.
- Add tomato paste and spices: Stir in the tomato paste, cinnamon, and chopped fresh tomatoes. Lower heat to medium-low, cover with a lid, and cook for at least 10 minutes, stirring occasionally.
- Adjust consistency: Add water gradually to prevent the tomatoes from sticking or burning, maintaining a stew-like consistency.
- Combine ingredients: Once the tomato mixture is cooked and fragrant, add the baked eggplant and chickpeas to the saucepan. Add a bit more water if needed to achieve the desired stew thickness.
- Finish with dried mint: Stir in the dried mint and combine all ingredients thoroughly.
- Serve and garnish: Garnish the Maghmour with fresh mint leaves and lemon zest before serving for a fresh flavor boost.
Notes
- Using canned chickpeas is a convenient alternative to cooking them from scratch.
- Adjust water quantity based on desired stew thickness.
- For an extra smoky flavor, you can roast the eggplants over open flame before baking.
- This dish can be enjoyed warm or at room temperature.
- Leftovers taste great the next day and can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Keywords: Lebanese Moussaka, Maghmour, eggplant stew, vegetarian Lebanese recipe, chickpeas, baked eggplant, Middle Eastern stew
