Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook 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):
- Get 3 large eggplants
- Make ready 4 mild onions - sliced
- Make ready 10 gloves garlic - sliced
- Take 5 tomatoes - peeled and diced \ or you can use canned tomato
- Take 1 cup cooked chickpeas or one can
- Get 2 tbsp tomato paste
- Make ready 1 cup water
- Take to taste Salt
- Take 2 tbsp olive oil or vegetable oil or half half
- Take 1 tsp dry mint
- Prepare 1 tsp fresh mint - chopped
Steps to make Lebanese Vegetarian eggplant stew,
Maghmour (moussaka):
- 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
- Or, the heather way which I used, toss eggplant cubes with onions and garlic
- In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color
- Add eggplant cubes and toss together for 5 minutes
- 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
- Cover the cooking pan,and bring to a boil
- Add chickpeas and dry mint, leave on low heat untill well cooked.
- Add fresh mint, toss well the well cooked stew, take off the stove
- Pour into the serving dish
- Serve cold, as an appetizer, or a main course for vegetarians
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