Dinner

Lebanese Moussaka (Maghmour) Recipe

Name: Lebanese Moussaka (Maghmour) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Lebanese
Ingredients: 2 eggplants, peeled partially and cut into big chunks; 1 yellow onion, finely chopped; 2-3 garlic cloves, minced; 3 fresh tomatoes, chopped; Fresh mint and lemon zest for garnish; 1-2 tablespoons tomato paste; 1/2 cup water (adjust while cooking); 1 cup chickpeas, cooked or canned; 1/2 teaspoon cinnamon powder; 2 teaspoons dried mint; Salt and pepper to taste; Olive oil (for roasting and sautéing)

ByRafael Mansero March 11, 2026March 11, 2026

Jump to Recipe

Introduction

Lebanese Moussaka, also known as Maghmour, is a delicious eggplant stew rich with tomatoes, chickpeas, and warm spices. This comforting dish is perfect for a cozy meal and showcases the vibrant flavors of Middle Eastern cuisine.

A close-up view of a brown ceramic bowl filled with a layered dish of cooked chickpeas, tomato-based sauce, and chunky pieces of dark purple eggplant with slightly crispy edges. The dish has visible orange-yellow hints from cooked onions and tomatoes mixed in, all topped with small green mint leaves and bright yellow lemon zest sprinkled on top. The bowl is placed on a white marbled surface with a hint of a white cup filled with a white sauce in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 eggplants
1 yellow onion
2-3 garlic cloves
3 fresh tomatoes
1-2 tablespoons tomato paste
½ cup water (adjust while cooking)
1 cup chickpeas
½ teaspoon cinnamon
2 teaspoons dried mint
Salt and pepper, to taste
Olive oil for cooking
Fresh mint and lemon zest, for garnish (optional)

Instructions

Step 1: Preheat the oven to 200°C (400°F).
Step 2: Wash and peel the eggplants partially, leaving some skin intact to help them keep their shape. Cut into large chunks.
Step 3: Place the eggplant pieces on a baking tray, drizzle generously with olive oil, and toss to coat evenly.
Step 4: Bake for 20-25 minutes until the eggplant is soft and fork-tender.
Step 5: Finely chop the onion, mince the garlic, and chop the fresh tomatoes.
Step 6: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until it begins to change color, about 3-4 minutes.
Step 7: Stir in the garlic and cook for 1-2 minutes more, until fragrant.
Step 8: Add the tomato paste, cinnamon, and chopped tomatoes. Reduce heat to medium-low, cover, and simmer for at least 10 minutes, stirring occasionally.
Step 9: Add small amounts of water as needed to prevent sticking and burning while cooking the tomatoes.
Step 10: Once the tomato mixture is cooked and fragrant, add the roasted eggplant and chickpeas to the pan.
Step 11: Pour in a little water to achieve a stew-like consistency, then stir in the dried mint.
Step 12: Combine thoroughly, adjust salt and pepper to taste, and cook for a few more minutes to meld flavors.
Step 13: Garnish with fresh mint leaves and lemon zest before serving, if desired.

Tips & Variations

For extra depth, toast the cinnamon lightly before adding to the stew.
You can substitute canned chickpeas if fresh are not available; just rinse and drain them well.
Add a pinch of chili flakes for a subtle heat.
Serve with warm pita bread or over rice for a complete meal.

Storage

Store leftover Maghmour 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 the stew has thickened too much.