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

Hey everyone, I hope you are 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 bit unique. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I’ve loved my whole life. They are fine and they look fantastic.

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