Recipe of Speedy Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

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

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

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