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
Scale
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
