Recipe of Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I’ve loved my entire life. They’re fine and they look fantastic.

Recipe of Lebanese Vegetarian eggplant stew,

Maghmour (moussaka)

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

Ingredients

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

1. Make ready 3 large eggplants
2. Make ready 4 mild onions - sliced
3. Get 10 gloves garlic - sliced
4. Get 5 tomatoes - peeled and diced \ or you can use canned tomato
5. Make ready 1 cup cooked chickpeas or one can
6. Make ready 2 tbsp tomato paste
7. Prepare 1 cup water
8. Take to taste Salt
9. Prepare 2 tbsp olive oil or vegetable oil or half half
10. Get 1 tsp dry mint
11. Make ready 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

As simple as that Easiest Way to Make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka)

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