Recipe of Award-winning Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

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Thursday, 9 July 2020

Lebanese Vegetarian eggplant stew, Maghmour (moussaka).

Hey everyone, it's me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending foods in the world. It's simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I've loved my whole life. They're nice and they look wonderful.

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

The ingredients needed to make Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

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

So that's going to wrap this up with this special food lebanese vegetarian eggplant stew, maghmour (moussaka) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!