If you’ve never heard of Maghmour, get ready to fall in love with this Lebanese favorite. Often referred to as Lebanese Moussaka, this cozy eggplant and chickpea stew is packed with flavor. Roasted eggplant cooked in a tomato and onion base, with chickpeas and fresh parsley - this Maghmour recipe is hearty and comforting, whether served hot or cold. Perfect for any weeknight meal or as a side dish. As a bonus, it’s also naturally vegan!

One of my mom’s favorite cuisines was Lebanese. She would go all out, preparing the most beautiful Middle Eastern spreads for guests or for a special family dinner. It always felt like a celebration when she cooked Lebanese food - full of color, flavor, and love. One of the dishes that always made it to the table was this comforting Maghmour. It was one of her go-to recipes, and now it’s one I turn to whenever I’m craving something cozy and nourishing, but easy to make.

To make sure this recipe is as authentic as possible, I ran it by my close Lebanese friend. After some back and forth, here is the recipe along with some tips for the best possible outcome!  

WHAT IS LEBANESE MOUSSAKA?

You may have heard of Greek Moussaka, a baked casserole made with layers of eggplant, typically ground meat, and béchamel sauce. But Lebanese Moussaka, or Maghmour, is quite different. It’s a vegan eggplant stew made with eggplant, chickpeas, tomatoes, garlic, onions and olive oil - all cooked in a pan into a soft rich stew. 

Interestingly, the word moussaka comes from an Arabic word, meaning "cold" - referring to how this dish is often served chilled or at room temperature. That said, it's just as delicious warm, especially when paired with pita bread or rice. 

Traditionally, the eggplant in this recipe is fried, but in this version, I prefer to roast the eggplant for a healthier option. It’s also a common and equally delicious variation that still delivers all the richness in this dish!

INGREDIENTS YOU'LL NEED

• Eggplant: Traditionally, this recipe calls for the small, long variety of eggplants that are referred to as ‘Italian Eggplants’, however these are not available everywhere so I have opted for the Chinese Eggplant variety. You want to choose eggplants that are firm but have a little give when pressed, like a ripe avocado. If it’s too soft, it may disintegrate in the stew. 
• Chickpeas: I used canned chickpeas for their convenience, but you can also cook dry chickpeas. Cook them until they’re just soft but not completely cooked through. They will continue to cook in the stew.   
• Tomatoes: I use a combination of fresh tomatoes and a little tomato paste. I find this helps bring out the flavor more. Canned tomatoes work just as well. Use ripe tomatoes that are juicy for the best results. 
• Olive Oil: A good quality extra virgin olive oil will help elevate this dish that much more. Use it for sautéing the sauce and roasting the eggplant. 
• Aromatics: Onions, garlic and freshly chopped parsley are used in this recipe. Both yellow and red onions can work, I prefer yellow onion. You can use either curled or flat leaf parsley, both will add depth to this recipe. 
• Spices: This recipe uses a mix of salt, black pepper, cinnamon, paprika, cumin and chili powder to create the bold flavors of this dish. 

Now that you have your ingredients ready, let’s get cooking!

HOW TO MAKE THIS LEBANESE MOUSSAKA RECIPE

Here’s a step-by-step guide to walk you through the recipe, for the full recipe card, please scroll to the bottom of this post.

Step 1: Preheat the oven to 200 C / 390 F and prepare a baking dish or baking tray with parchment paper. 

Wash the eggplant, and peel it lengthways every other stripe, to create a zebra-like pattern. 

Step 2: Cut into medium-sized cubes, they should all be roughly the same size.

In a large bowl, toss the eggplant cubes in about a tablespoon of olive oil and lay in a single layer on the baking tray.

Step 3: Bake for 25-30 minutes until golden brown.  

Step 4: While the eggplant is roasting, chop the onions and tomatoes into small chunks, and mince or chop the garlic.

Step 5: In a large skillet or pan, heat some oil on medium heat and cook the chopped onions for 5 minutes until they start to soften and become translucent. 

Step 6: Add in the chickpeas, tomato paste, garlic, and spices. Stir well and cook for a few minutes until the spices become aromatic. 

Step 7: Add the chopped tomatoes and stir. Cover with a lid and let it simmer for 10-15 minutes until the tomatoes have softened and begin to form a sauce. You can add a dash of water if the mixture is too dry. 

Step 8: Once the roasted eggplants are ready, add them into the pan and fold into the tomato mixture. Cover again and let it simmer for another 5-10 minutes. 

Step 9: Taste, adjust with a pinch of salt if needed. Top with freshly chopped parsley before serving!

EXTRA TIPS AND VARIATIONS

Fry the eggplant. If you prefer to fry the eggplant, I would recommend using an air fryer! Simply coat the eggplant in olive oil and fry for 20 minutes at 190C (375F) until golden. Though it’s the more traditional way, deep frying the eggplant will be heavier and more messy. 

Enjoy it even more the next day. Like many stews, Maghmour only gets better with time. Letting it sit overnight allows all the flavors to meld together. Store it in the fridge and enjoy it cold, at room temperature, or reheated.

Mix it up! You can also add some additional spices for a flavor boost. Try adding fresh mint or cayenne pepper!

HOW TO SERVE LEBANESE MOUSSAKA?

This lebanese eggplant moussaka can be served as a main course at room temperature, hot or cold. It is best enjoyed with some lebanese pita bread. I like to serve it cold mainly on a hot summer day. In the wintertime, I prefer it warm!  

Alternatively, you can serve this vegan stew on the side of a larger meal, like with a lovely side salad, or part of a wider mezze spread.

FAQs

STORAGE

If you have leftovers of this lebanese maghmour, store them in an airtight container and keep in the fridge. It will stay for up to 6 days. When serving, either serve it at room temperature or reheat in the microwave or on the stove top! 

This recipe also freezes well, simply store in a freezer friendly container and freeze for up to 3 months! To defrost, let it thaw in the fridge overnight and then reheat. It will be best served reheated after defrosting.

Maghmour Recipe (Vegan Lebanese Eggplant Moussaka)

Often referred to as Lebanese Moussaka, this cozy eggplant and chickpea stew is packed with flavor. Roasted eggplant cooked in a tomato and onion base, with chickpeas and fresh parsley - this dish is hearty and comforting, whether served hot or cold. Perfect for any weeknight meal or as a side dish.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Cuisine Lebanese

Servings 4 servings

Ingredients

 

• 2 large eggplants roughly 800g
• 2 tablespoon extra virgin olive oil
• 1 large yellow onion
• 1 can chickpeas 400g
• 5 cloves garlic minced
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ½ teaspoon pepper
• ¾ teaspoon cinnamon
• 1 teaspoon paprika
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• 2 large tomatoes roughly 600g, diced
• 2 tablespoon chopped parsley to top
• water as needed

Instructions

 

• Preheat the oven to 200 C / 390 F and prepare a baking dish or baking tray with parchment paper.
• Wash the eggplant, and peel it lengthways every other stripe, to create a zebra-like pattern.
• Cut into medium-sized cubes, they should all be roughly the same size.
• In a large bowl, toss the eggplant cubes in about a tablespoon of olive oil and lay in a single layer on the baking tray. Bake for 25-30 minutes until golden brown.
• While the eggplant is roasting, chop the onions and tomatoes into small chunks, and mince or chop the garlic.
• In a large skillet or pan, heat some oil on medium heat and cook the chopped onions for 5 minutes until they start to soften and become translucent.
• Add in the chickpeas, tomato paste, garlic, and spices stir well and cook for a few minutes until the spices become aromatic.
• Add the chopped tomatoes and stir. Cover with a lid and let it simmer for 10-15 minutes until the tomatoes have softened and begin to form a sauce. You can add a dash of water if the mixture is too dry.
• Once the roasted eggplants are ready, add them into the pan and fold into the tomato mixture. Cover again and let it simmer for another 5-10 minutes.
• Taste, adjust with a pinch of salt if needed. Top with freshly chopped parsley before serving!

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