Lebanese Moussaka (Maghmour)

Lebanese Moussaka (maghmour) is a flavour-packed

vegan eggplant stew with chickpeas, garlic, onions, and
tomatoes with a slightly spicy pop of flavour from the
fried green peppers.

PREP TIME COOK TIME TOTAL TIME

20 minutes 35 minutes 55 minutes

Ingredients
1/2 cup olive oil
3 small eggplants, cut into 2" cubes
1 medium onion, sliced
1 head of garlic, peeled
1 cup of cooked chickpeas
1 28oz canned whole peeled tomatoes
1 tbsp Baharat* (see Notes)
1 tsp salt
2 green chilli peppers

Instructions
1. Preheat oven 400ºF. Prepare a 9x13 baking dish.
2. Salt the eggplant. Let rest for 10 minutes, wipe off the salt.
3. Saute onions. Heat a large non-stick frying pan on medium-high heat. Add 1 tbsp of
olive oil, then the onions. Saute until golden. Remove the onions and place them in
the baking pan.
4. Fry the eggplant. Using the frying pan. Add 1/2 cup olive oil, heat until a light
simmer appears. Carefully place the eggplants into the oil. Be careful not overcrowd.
You may have to fry the eggplants in two batches. Once eggplants are golden, flip and
continue cooking the other side, repeat. Transfer the eggplant to the baking dish once
cooked.
5. Fry the pepper. Once you've transferred the eggplant, add the pepper to the frying
pan. Fry on each side for 2-3 minutes. Remove from pan and set aside.
 6. Crush the tomatoes. In a large bowl, crush the whole tomatoes. You can use your
hands and squish them, or you a potato masher and mash them. Add salt and Bharat
spices. Stir. Set aside
7. Layer the Moussaka. Add the chickpeas to eggplants and onions, then add the whole
garlic cloves. Pour the tomatoes on top, lightly mix, then place fried pepper on top.
Cover with foil and bake for 30 minutes.
8. Remove from the oven. Once you remove the moussaka from the oven, carefully
remove the foil and allow it to cool for 3 minutes.
9. Serve. You can serve this with bread or rice and a topping of fresh herbs (optional)

Notes
Baking only version:
If you hate the thought of frying eggplants, you can add the cubes of eggplants to a
baking sheet, drizzle with olive oil and bake for 30 minutes at 400ºC

Baharat Recipe or 2 tsp paprika and 1 tsp 7 spice.

Substitutes
Eggplants: If your eggplant is large Just use one.

Hot peppers: Sliced green pepper also makes a lovely alternative. No need to cook before
just place them on top.

Nutrition Information: YIELD: 4 SERVING SIZE: 1

Amount Per Serving: CALORIES: 486 TOTAL FAT: 29g SATURATED FAT: 4g TRANS FAT: 0g

UNSATURATED FAT: 24g CHOLESTEROL: 0mg SODIUM: 21mg CARBOHYDRATES: 54g FIBER: 14g

SUGAR: 20g PROTEIN: 9g

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CUISINE: Middle Eastern / CATEGORY: Main Dishes
https://deliciouslymediterranean.com/lebanese-moussaka-maghmour/

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