1. Home
  2. Recipes
  3. Lebanese Moussaka Maghmour

Hearty Lebanese Moussaka Stew

Section: Tasty Lunch Ideas

This Lebanese moussaka, also called Maghmour, blends tender baked eggplants with chickpeas and fresh tomatoes simmered in cinnamon and dried mint. The eggplants are roasted until soft, then combined with a lightly spiced tomato base, creating a satisfying, aromatic stew. This vegetarian dish is simple to prepare and perfect for warming any meal occasion. Garnished with fresh mint and lemon zest, its layers of flavor provide a delightful balance of earthiness and brightness.

Pin it Share it Send it Print it Jump To Recipe
A woman wearing a pink apron is cutting a cake.
Last modified on Tue, 24 Feb 2026 05:54:04 GMT
A pan of food with a variety of vegetables. Pin it
A pan of food with a variety of vegetables. | dinabakery.com

Lebanese Moussaka, or Maghmour, is a rich and satisfying eggplant stew packed with chickpeas, fresh tomatoes, and warm spices. It has been a favorite in my kitchen for years, especially when I want a comforting vegetarian meal that feels both hearty and fresh. This dish brings together simple ingredients in a way that truly celebrates Middle Eastern flavors.

Ingredients

  • Eggplants: the star ingredient, choose firm and evenly sized for uniform baking
  • Yellow onion: adds sweetness and depth when sautéed gently
  • Garlic cloves: bring aromatic pungency, fresh is best to brighten the dish
  • Fresh tomatoes: for acidity and freshness, ripened tomatoes elevate the flavor significantly
  • Tomato paste: concentrates the tomato flavor enhancing the stew’s richness
  • Water: used to adjust the stew’s consistency while cooking
  • Cooked or canned chickpeas: a great source of protein and texture, canned chickpeas save time
  • Cinnamon: adds a warm subtle spice, prefer ground cinnamon fresh from a spice shop if possible
  • Dried mint: the finishing herb that adds an unmistakable signature flavor
  • Olive oil: the preferred fat for sautéing and roasting, choose extra virgin for best taste
  • Salt and pepper: to season to your liking and balance all the flavors

Step-by-Step Instructions

Sauté the Aromatics:
Heat olive oil over medium heat in a saucepan and add finely chopped onion. Cook slowly for about 3 to 5 minutes until the onions begin to gain a golden tint. Add minced garlic and cook for an additional 1 to 2 minutes until the garlic is fragrant but not browned. This step builds the flavor foundation for the stew.
Prepare the Eggplants:
Wash the eggplants and peel in stripes to maintain some skin for texture. Cut them into large chunks that will hold together during baking. Toss them in plenty of olive oil so they roast evenly and turn soft without drying out.
Bake the Eggplants:
Spread the eggplant chunks on a baking tray and bake in a preheated oven at 200 degrees Celsius or 400 degrees Fahrenheit. Let them cook for 20 to 25 minutes until completely tender and slightly caramelized around the edges. This adds a beautiful smoky sweetness.
Simmer the Tomato Base:
Add tomato paste, chopped fresh tomatoes, cinnamon, salt, and pepper to the sautéed aromatics. Stir well then cover and let simmer on medium-low heat for about 10 minutes. Stir occasionally and gradually add water as needed to keep the mixture moist and stew-like without burning.
Combine and Finish:
Add the roasted eggplants and chickpeas to the tomato base. Stir to combine thoroughly and adjust water if necessary to reach your preferred thickness. Sprinkle in the dried mint and give one final stir to infuse the flavors evenly.
Serve and Garnish:
Spoon the Maghmour into bowls and finish with fresh mint leaves and a touch of lemon zest for a bright contrast. This last touch lifts the dish and adds freshness that balances the richness.
A bowl of food with chickpeas, zucchini, and other vegetables. Pin it
A bowl of food with chickpeas, zucchini, and other vegetables. | dinabakery.com

My favorite ingredient has to be the cinnamon because it adds just a whisper of warmth that pairs so well with the mint. One special meal I remember was sharing this stew with my family on a chilly evening, the spice combination made everyone ask for seconds and created a cozy feeling all around the table.

Storage Tips

Store leftover Maghmour in an airtight container in the refrigerator where it will last comfortably for three days. The flavors intensify the next day so I often make it ahead of time when I want a quick wholesome meal. For longer storage, freeze portions in freezer-safe containers for up to two months. Thaw in the refrigerator and reheat gently.

Ingredient Substitutions

If you do not have fresh tomatoes, high-quality canned diced tomatoes work well as a replacement. For dried mint, fresh mint leaves can be chopped and added at the end but reduce the amount slightly as fresh has a stronger flavor. You can swap the chickpeas with cooked lentils or white beans for a textural variation.

Serving Suggestions

Maghmour pairs wonderfully with warm flatbreads like pita or Lebanese markouk. It also goes well with a side of fluffy rice or a simple green salad with lemon dressing to complement the spices. A dollop of plain yogurt on top adds creaminess and a cooling effect.

Cultural Context

A bowl of food with a spoon in it. Pin it
A bowl of food with a spoon in it. | dinabakery.com

Maghmour, sometimes called Lebanese moussaka, is a traditional vegetarian favorite in Lebanon especially during summer when eggplants are in season. The dish reflects the region’s love for aromatic spices and plant-based ingredients, offering a hearty option that has been passed down through generations in many households.

Frequently Asked Questions

→ What type of eggplants work best for this dish?

Medium to large globe eggplants with firm skin hold their shape well during baking, making them ideal for this stew.

→ Can I use canned chickpeas instead of dried?

Yes, canned chickpeas are a convenient alternative and can be added directly after draining and rinsing to save cooking time.

→ How do the spices enhance the flavor?

Cinnamon adds warmth while dried mint brings a fresh, aromatic note, balancing the savory tomato and eggplant base.

→ Is it necessary to peel the eggplants completely?

Leaving some skin intact helps retain the eggplants’ texture during baking and adds a rustic touch to the dish.

→ Can this dish be served cold or at room temperature?

Yes, Maghmour is delicious warm, at room temperature, or even chilled, making it versatile for different serving styles.

Lebanese Moussaka Maghmour

A flavorful Lebanese eggplant and chickpea stew with cinnamon, mint, and fresh tomatoes.

Prep Time
15 minutes
Cooking Time
40 minutes
Total Preparation Time
55 minutes
By: Dina

Featured in: Lunch

Difficulty Level: Easy

Cuisine Type: Lebanese

Number of Portions: 4 Serving Size

Dietary Options: Vegan Option, Vegetarian Option, Gluten-Free, Dairy-Free

The Ingredients You'll Need

→ Vegetables

01 2 medium eggplants
02 1 yellow onion
03 2 to 3 garlic cloves
04 3 fresh tomatoes

→ Other Ingredients

05 1 to 2 tablespoons tomato paste
06 1/2 cup water, adjust as needed
07 1 cup cooked or canned chickpeas
08 1/2 teaspoon ground cinnamon
09 2 teaspoons dried mint
10 Salt and black pepper to taste
11 Olive oil for baking and sautéing

Step-by-Step Instructions

Step 01

Set oven to 400°F to prepare for baking eggplants.

Step 02

Wash eggplants and peel partially, leaving lines of skin to maintain structure. Cut into large chunks.

Step 03

Place eggplant pieces on a baking tray, drizzle with olive oil, toss to coat evenly, and bake for 20 to 25 minutes until soft and fork-tender.

Step 04

Finely chop the onion, mince garlic cloves, and chop fresh tomatoes.

Step 05

Heat olive oil in a medium saucepan over medium heat. Add chopped onion and cook until translucent, about 3 to 5 minutes. Add garlic and cook for 1 to 2 minutes until fragrant.

Step 06

Add tomato paste, ground cinnamon, and chopped tomatoes. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.

Step 07

Gradually add water to prevent sticking and maintain a stew-like texture.

Step 08

Stir in baked eggplant and chickpeas. Add additional water if necessary to achieve desired thickness.

Step 09

Add dried mint and mix thoroughly to combine flavors.

Step 10

Garnish with fresh mint leaves and lemon zest before serving to enhance freshness.

Extra Tips

  1. Canned chickpeas can be used for convenience. Adjust water for preferred stew thickness. Roasting eggplants over open flame before baking adds a smoky depth. Best served warm or at room temperature; leftovers keep well refrigerated up to 3 days.

Tools You'll Need

  • Oven
  • Medium saucepan
  • Baking tray

Allergy Information

Check ingredient labels to avoid allergens, and speak to an expert if necessary.
  • Contains no common allergens but verify chickpea source if allergies exist.