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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.

Ingredients

Scale

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

Find it online: https://heutigemahlzeiten.com/lebanese-moussaka-maghmour-recipe/