Recipe of Homemade Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. For mine, 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 favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. 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 Lebanese Moussaka (Maghmour). When you mention the word moussaka, the first thing that jumps to mind is the Greek gratin style moussaka. Prepare this amazing dinner meal at home. A bowl of comforting homemade vegetable goodness.

To get started with this recipe, we must first prepare a few ingredients. You can cook lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

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

I assumed that calling maghmour "Lebanese moussaka" was simply a way of describing a less familiar Mediterranean eggplant dish by comparing it to a more. * SUBTITLES AVAILABLE IN ENGLISH * The Lebanese Moussaka, also known as Maghmour, is a DELICIOUS eggplant stew with chickpeas. HEALTHY, LIGHT and FULL OF FLAVOUR, the Lebanese Moussaka is perfect for a hot summer day! 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. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled. It is typically vegetarian, made It can be served as an appetizer, as a main dish with Lebanese Vermicelli Rice, or a side dish to grilled meats.

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