Recipe: Yummy Lebanese Vegetarian Eggplant Moussaka

Lebanese Vegetarian Eggplant Moussaka. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. I assumed that calling maghmour "Lebanese moussaka" was simply a way of describing a less familiar Mediterranean eggplant dish by comparing it to a more familiar Mediterranean eggplant dish. Learn how to make Lebanese Moussaka.

Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black. Salma Hage. "The Middle Eastern Vegetarian Cookbook". You can have Lebanese Vegetarian Eggplant Moussaka using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Lebanese Vegetarian Eggplant Moussaka

1. You need 3 of large eggplants, peeled and cut into long thick slices.
2. It's 1 cup of canned chickpeas.
3. You need 4 of large tomatoes, peeled and cut into slices.
4. You need 2 of large onions, cut into thin slices.
5. It's 1 tablespoon of tomato paste, dissolved in 1 cup water.
6. You need 6 cloves of garlic, chopped.
7. You need 2 tablespoons of olive oil.
8. Prepare 1 cup of vegetable oil for frying.
9. You need 1 teaspoon of salt.

Mix the flour, spices, and a pinch of salt and pepper on a large plate. This vegetarian lentil and eggplant moussaka is a healthier version of the traditional dish with tons of flavor and rich in protein, vitamins A and B complex, folic Moussaka is a traditional Greek recipe, made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce. This is very easy to make but - like any good moussaka - takes time. Photo about Lebanese Vegetarian Moussaka - vegetarian eggplant stew with chickpeas, garlic , onions, tomatoes and dried mint.

Lebanese Vegetarian Eggplant Moussaka step by step

1. In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper..
2. In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft..
3. Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste..
4. Best served cold..

Vegan Middle Eastern Lebanese stew with chickpeas (garbanzo beans) and aubergine (eggplant), with a tomato and pomegranate sauce. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. This Jewish-style moussaka does not have meat since the kosher laws prohibit mixing meat and milk together.