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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.

Ingredients

Scale

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

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