Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

How to Cook Recipes Lebanese Vegetarian eggplant stew, Maghmour (moussaka) using 11 ingredients and 10 steps

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) -

You can have Lebanese Vegetarian eggplant stew, Maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients make Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

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

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) instructions

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.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) - Thank you and good luck