Description
Lebanese Moussaka (Maghmour) is a hearty and flavorful vegetarian stew featuring tender roasted eggplant, chickpeas, and a rich tomato-based sauce infused with cinnamon and dried mint. This traditional Middle Eastern dish highlights the perfect blend of spices and fresh ingredients, making it a comforting and nutritious meal.
Ingredients
Scale
Vegetables
- 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
Pantry & Spices
- 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)
Instructions
- Preheat the oven: Set the oven to 200°C (400°F) to prepare for roasting the eggplant.
- Prepare the eggplant: Wash and peel the eggplants leaving some skin lines to retain shape, then cut into large chunks.
- Coat and roast eggplant: Place eggplant pieces on a baking tray, drizzle generously with olive oil, and toss to coat evenly. Bake for 20-25 minutes until fork-tender and softened.
- Prepare aromatics: Finely chop the onion and mince the garlic. Chop fresh tomatoes if using.
- Sauté onion and garlic: Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until it begins to change color, about a few minutes. Add garlic and cook for 1-2 more minutes.
- Add tomato paste, spices, and tomatoes: Stir in tomato paste, cinnamon powder, and chopped fresh tomatoes. Reduce heat to medium-low, cover, and simmer for at least 10 minutes, stirring occasionally.
- Adjust moisture: Add water little by little as needed to prevent sticking and burning, ensuring the tomatoes remain juicy and fragrant.
- Combine eggplant and chickpeas: Add the roasted eggplant chunks and chickpeas to the tomato mixture, adding a small amount of water to reach a stew-like consistency.
- Season and finish: Sprinkle dried mint over the stew, stir well, and simmer shortly to blend flavors.
- Garnish and serve: Transfer to serving dish, garnish with fresh mint leaves and lemon zest, and serve warm.
Notes
- Partially peeling the eggplant helps maintain texture without becoming mushy.
- Adjust water quantity during cooking to achieve desired stew thickness.
- Use canned chickpeas if cooking from dried is not convenient.
- This dish can be served with warm pita bread or rice for a complete meal.
- Storing leftovers in the fridge for 2-3 days enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew
- Method: Baking
- Cuisine: Lebanese
Keywords: Lebanese Moussaka, Maghmour, Eggplant stew, Vegetarian stew, Middle Eastern recipe, Roasted eggplant, Chickpeas tomato stew
