How to Prepare Delicious Lebanese Vegetarian Eggplant Moussaka

Lebanese Vegetarian Eggplant Moussaka. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! I guess that's the reason why the post is one of the most. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.

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. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Learn how to make Lebanese Moussaka. 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. You need 1 cup of canned chickpeas.
3. It's 4 of large tomatoes, peeled and cut into slices.
4. You need 2 of large onions, cut into thin slices.
5. You need 1 tablespoon of tomato paste, dissolved in 1 cup water.
6. It's 6 cloves of garlic, chopped.
7. It's 2 tablespoons of olive oil.
8. It's 1 cup of vegetable oil for frying.
9. It's 1 teaspoon of salt.

This Moussaka Recipe is quite easy and quick to implement and yields a beautiful traditional sauteed eggplant dish. I always knew that "Moussaka" is an Arabic term that means "cold dish," hence I got perplexed when I started being introduced to Greek food and. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black.

Lebanese Vegetarian Eggplant Moussaka instructions

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..

Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant. I've opted to bake here, but actually, the fastest and easiest way to cook the eggplant is on the BBQ. Egyptian Moussaka is traditionally made with ground meat, so this recipe substitutes it with diced mushrooms. Hidden in the delicate eggplant layers are currants which add a touch of sweetness. Photo about Maghmour, traditional Lebanese vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes.