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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook 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. Prepare 3 large eggplants
2. Prepare 4 mild onions - sliced
3. Make ready 10 gloves garlic - sliced
4. Prepare 5 tomatoes - peeled and diced \ or you can use canned tomato
5. Get 1 cup cooked chickpeas or one can
6. Make ready 2 tbsp tomato paste
7. Get 1 cup water
8. Take to taste Salt
9. Take 2 tbsp olive oil or vegetable oil or half half
10. Make ready 1 tsp dry mint
11. Take 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

So that’s going to wrap it up for this special food lebanese vegetarian eggplant stew, maghmour (moussaka) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!