How to Prepare Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I’ve loved my entire life. They are nice and they look fantastic.

Recipe of Lebanese Vegetarian eggplant stew,

Maghmour (moussaka)

To begin with this particular recipe, we have to prepare a few ingredients. You can have lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

1. Take 3 large eggplants
2. Take 4 mild onions - sliced
3. Get 10 gloves garlic - sliced
4. Get 5 tomatoes - peeled and diced \ or you can use canned tomato
5. Prepare 1 cup cooked chickpeas or one can
6. Take 2 tbsp tomato paste
7. Prepare 1 cup water
8. Make ready to taste Salt
9. Make ready 2 tbsp olive oil or vegetable oil or half half
10. Take 1 tsp dry mint
11. Make ready 1 tsp fresh mint - chopped

Instructions

Instructions to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

1. There are two ways for eggplant preparation ; either deep fry eggplant - peel eggplant and cut into large cubes toss with salt then fry them in deep hot oil
2. Or, the heather way which I used, toss eggplant cubes with onions and garlic
3. In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color
4. Add eggplant cubes and toss together for 5 minutes
5. Add diced tomatoes,and salt mix them well together and leave on low medium heat for about 5 minutes then add tomato paste and water
6. Cover the cooking pan,and bring to a boil
7. Add chickpeas and dry mint, leave on low heat untill well cooked.
8. Add fresh mint, toss well the well cooked stew, take off the stove
9. Pour into the serving dish
10. Serve cold, as an appetizer, or a main course for vegetarians

As simple as that Guide to Prepare Lebanese Vegetarian eggplant stew,

Maghmour (moussaka)

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