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.
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!