Lebanese Moussaka (Maghmour) Recipe

Introduction

Lebanese Moussaka, or Maghmour, is a comforting eggplant and chickpea stew bursting with warm spices and fresh flavors. This simple yet hearty dish makes a perfect vegetarian meal that’s both nutritious and satisfying.

Ingredients

• 2 eggplants
• 1 yellow onion
• 2-3 garlic cloves
• 3 fresh tomatoes
• 1-2 tablespoons tomato paste
• 1/2 cup water (adjust while cooking)
• 1 cup chickpeas
• 1/2 teaspoon cinnamon
• 2 teaspoons dried mint
• Salt and pepper, to taste
• Olive oil for cooking

Instructions

1. Step 1: Preheat the oven to 200°C (400°F).
2. Step 2: Wash and partially peel the eggplants, leaving some skin stripes to help them hold their shape. Cut into large chunks.
3. Step 3: Place eggplant pieces on a baking tray, drizzle generously with olive oil, and toss to coat evenly.
4. Step 4: Bake the eggplants for 20-25 minutes until softened and fork-tender.
5. Step 5: Finely chop the onion, mince the garlic, and chop the fresh tomatoes.
6. Step 6: Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until it begins to soften and change color.
7. Step 7: Add the garlic and cook for another 1-2 minutes.
8. Step 8: Stir in tomato paste, cinnamon, and fresh tomatoes. Reduce heat to medium-low, cover, and cook for at least 10 minutes, stirring occasionally.
9. Step 9: Add water as needed to prevent the tomatoes from sticking and burning.
10. Step 10: Once tomatoes are soft and fragrant, add the roasted eggplant and chickpeas to the pan.
11. Step 11: Add a bit of water to reach your desired stew consistency and stir well.
12. Step 12: Add dried mint, season with salt and pepper, and combine thoroughly.
13. Step 13: Garnish with fresh mint and lemon zest before serving.

Tips & Variations

• For a richer flavor, try roasting the eggplants under a broiler to get a slight char before adding to the stew.
• Use canned chickpeas for convenience; just make sure to drain and rinse them well.
• Add a pinch of chili flakes if you enjoy a little heat in your stew.
• Serve with warm pita bread or over a bed of rice for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the stew has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Lebanese Moussaka without chickpeas?

Yes, you can omit chickpeas if you prefer or swap them for other legumes like lentils or black beans for a different texture and flavor.

Is this dish suitable for freezing?

Lebanese Moussaka freezes well. Cool completely, store in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Lebanese Moussaka (Maghmour) Recipe

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4.4 from 124 reviews

Lebanese Moussaka (Maghmour) is a flavorful vegetarian stew featuring tender baked eggplant combined with aromatic onions, garlic, fresh tomatoes, and chickpeas, seasoned with warming cinnamon and dried mint. This traditional Middle Eastern dish is hearty, healthy, and perfect as a comforting main or side.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Lebanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 eggplants
• 1 yellow onion
• 3 fresh tomatoes
• 2–3 garlic cloves

Other Ingredients

• 1–2 tablespoon tomato paste
• 1/2 cup water (adjust while cooking)
• 1 cup chickpeas (cooked or canned, drained)
• 1/2 teaspoon ground cinnamon
• 2 teaspoon dried mint
• Salt and pepper to taste
• Olive oil for roasting and cooking

Instructions

1. Preheat Oven: Set your oven to 200°C (400°F) to prepare for roasting the eggplants.
2. Prepare Eggplants: Wash and peel the eggplants leaving some stripes of skin for texture. Cut into large chunks to maintain shape during cooking.
3. Coat Eggplants: Place eggplant chunks on a baking tray, drizzle generously with olive oil, and toss to thoroughly coat all pieces.
4. Roast Eggplants: Bake in the preheated oven for 20-25 minutes until the eggplants are soft and fork-tender.
5. Chop Aromatics: Finely chop the onion, mince the garlic cloves, and chop the fresh tomatoes if using.
6. Sauté Onions: Heat olive oil in a medium saucepan over medium heat, add the onions, and cook until they begin to change color, about 3-4 minutes.
7. Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
8. Add Tomato Base: Mix in the tomato paste, ground cinnamon, and chopped fresh tomatoes. Reduce heat to medium-low, cover, and cook for 10 minutes, stirring occasionally.
9. Adjust Consistency: Add small amounts of water as needed to prevent sticking and burning, maintaining a stew-like consistency.
10. Combine Ingredients: Stir in the roasted eggplant and chickpeas, adding a bit of water if necessary to achieve desired stew thickness.
11. Season and Simmer: Add dried mint and salt and pepper to taste. Stir well and let the flavors meld for a few minutes on low heat.
12. Garnish and Serve: Optionally garnish with fresh mint leaves and lemon zest before serving warm as a delicious vegetarian main or side dish.

Notes

• Leaving some skin on the eggplants helps them hold their shape during baking.
• You can use canned chickpeas to save time; just rinse and drain them well.
• Add water gradually while cooking the tomato base to prevent burning and achieve a nice stew consistency.
• Adjust seasoning to taste; the cinnamon and dried mint provide signature Middle Eastern flavors.
• This dish can be served warm or at room temperature and pairs well with rice or crusty bread.

Keywords: Lebanese Moussaka, Maghmour, eggplant stew, vegetarian Middle Eastern recipe, baked eggplant dish, chickpea stew, healthy vegetarian