Lebanese Moussaka (Maghmour) Recipe

Introduction

Lebanese Moussaka, also known as Maghmour, is a comforting eggplant and chickpea stew bursting with warm spices and fresh tomatoes. This hearty vegetarian dish is easy to prepare and perfect for a flavorful weeknight meal.

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
• Fresh mint and lemon zest, for garnish

Instructions

1. Step 1: Preheat the oven to 200°C (400°F).
2. Step 2: Wash and peel the eggplants, leaving some lines of skin to help them keep their shape. Cut into large chunks.
3. Step 3: Place the eggplant pieces in a baking tray, drizzle generously with olive oil, and toss to coat evenly.
4. Step 4: Bake the eggplants for 20-25 minutes until they are soft 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 change color, about a few minutes.
7. Step 7: Add the minced garlic and cook for 1-2 more minutes.
8. Step 8: Stir in the tomato paste, cinnamon, and chopped tomatoes. Reduce heat to medium-low, cover, and simmer for at least 10 minutes.
9. Step 9: Add water as needed during cooking to prevent sticking and burning.
10. Step 10: Once the tomatoes are cooked and fragrant, stir in the roasted eggplant and chickpeas.
11. Step 11: Add additional water to achieve a stew-like consistency, then mix in the dried mint.
12. Step 12: Combine everything well, garnish with fresh mint and lemon zest, and serve warm.

Tips & Variations

• For extra depth, try adding a pinch of allspice or smoked paprika along with the cinnamon.
• Use canned chickpeas for convenience; just be sure to drain and rinse them well before adding.
• If fresh tomatoes are unavailable, substitute with canned crushed tomatoes for a similar flavor.
• Serve with warm pita bread or over fluffy rice for a complete meal.

Storage

Store leftover moussaka 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 it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Lebanese Moussaka vegan?

Yes, this recipe is naturally vegan since it contains no animal products. Just ensure any accompaniments you choose are also vegan-friendly.

Is it necessary to peel the eggplants?

Peeling the eggplants partially helps them maintain their shape during baking while softening nicely. Leaving some skin on also adds texture and nutrition.

Lebanese Moussaka (Maghmour) Recipe

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4.7 from 67 reviews

Lebanese Moussaka (Maghmour) is a hearty and flavorful vegetarian stew featuring tender roasted eggplants, tomatoes, chickpeas, and aromatic spices like cinnamon and dried mint. This traditional Lebanese dish offers a perfect blend of Mediterranean flavors, making it a comforting and nutritious meal ideal for any occasion.

• Author: Mick
• 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
• 2–3 garlic cloves
• 3 fresh tomatoes

Pantry & Spices

• 1–2 tablespoons tomato paste
• 1/2 cup water (adjust while cooking)
• 1 cup cooked chickpeas
• 1/2 teaspoon cinnamon
• 2 teaspoons dried mint
• Salt and pepper to taste
• Olive oil (for baking and cooking)

Instructions

1. Preheat Oven: Set your oven to 200°C (400°F) to prepare for roasting the eggplants.
2. Prepare Eggplants: Wash, peel partially (leaving strips of skin for texture), and cut the eggplants into large chunks to maintain their shape during cooking.
3. Coat and Bake Eggplants: Place the eggplant pieces on a baking tray, drizzle with generous olive oil, and toss to evenly coat. Bake for 20-25 minutes or until the eggplants are softened and fork-tender.
4. Chop Aromatics and Tomatoes: Finely chop the onion and mince the garlic; chop the fresh tomatoes into small pieces.
5. Sauté Onions and Garlic: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent and lightly colored. Then add the minced garlic and sauté for another 1-2 minutes.
6. Add Tomato Paste and Spices: Stir in the tomato paste, cinnamon powder, and fresh tomatoes. Lower the heat to medium-low, cover with a lid, and let the mixture cook for at least 10 minutes, stirring occasionally.
7. Manage Liquid: Add water in small amounts periodically to prevent sticking or burning and maintain a stew-like consistency.
8. Combine Eggplant and Chickpeas: Once the tomato mixture is fragrant and cooked through, add the baked eggplant chunks and cooked chickpeas to the pan.
9. Adjust Consistency and Add Mint: Add a little more water to achieve your desired stew thickness and stir in the dried mint, mixing well.
10. Garnish and Serve: Finish by garnishing with fresh mint leaves and a sprinkle of lemon zest. Serve warm as a main or side dish.

Notes

• Partially peeling the eggplant helps it retain its shape while ensuring it cooks thoroughly and absorbs flavors.
• Adjust water quantity gradually to avoid a too-thick or too-thin stew.
• Using fresh tomatoes provides a vibrant taste, but canned can be substituted if needed.
• Consider serving with warm pita bread or over rice for a complete meal.

Keywords: Lebanese Moussaka, Maghmour, eggplant stew, vegetarian Lebanese recipe, Mediterranean stew, chickpea stew, roasted eggplant