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

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to 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):

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