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

Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I’ve loved my whole life.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

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