Lebanese Moussaka Maghmour (Printer-Friendly)
A flavorful Lebanese eggplant and chickpea stew with cinnamon, mint, and fresh tomatoes.
# 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:
01 -
Set oven to 400°F to prepare for baking eggplants.
02 -
Wash eggplants and peel partially, leaving lines of skin to maintain structure. Cut into large chunks.
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.
04 -
Finely chop the onion, mince garlic cloves, and chop fresh tomatoes.
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.
06 -
Add tomato paste, ground cinnamon, and chopped tomatoes. Reduce heat to medium-low, cover, and simmer for 10 minutes, stirring occasionally.
07 -
Gradually add water to prevent sticking and maintain a stew-like texture.
08 -
Stir in baked eggplant and chickpeas. Add additional water if necessary to achieve desired thickness.
09 -
Add dried mint and mix thoroughly to combine flavors.
10 -
Garnish with fresh mint leaves and lemon zest before serving to enhance freshness.
# Extra Tips:
01 -
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.