Recipe of Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites. 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 well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

1. Get 3 large eggplants
2. Get 4 mild onions - sliced
3. Get 10 gloves garlic - sliced
4. Prepare 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. Prepare 1 cup water
8. Prepare to taste Salt
9. Take 2 tbsp olive oil or vegetable oil or half half
10. Get 1 tsp dry mint
11. Take 1 tsp fresh mint - chopped

Instructions

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 is going to wrap this up with this exceptional food lebanese vegetarian eggplant stew, maghmour (moussaka) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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