My Mom's Lebanese Moussaka (maghmour).
Description
Lebanese Moussaka, also known as Maghmour, is a hearty vegan stew bursting with Mediterranean flavors. Tender eggplant is slowly cooked with onions, garlic, and olive oil, then infused with fragrant dried mint and rich tomatoes. The result is a comforting, flavorful dish with a wonderfully silky texture and irresistible taste.
Ingredients
- 1 kg / 2 lb 4 oz large eggplants
- 1½ kg / 3 lb 5 oz ripe tomatoes peeled and finely chopped
- 1 teaspoon tomato paste
- ¾ cup dried chickpeas / 1 cup canned chickpeas
- ¼ cup olive oil
- ½ cup water
- Salt to taste
- 3 medium-sized onions finely chopped
- 12 garlic cloves peeled and sliced
- 1 tablespoon dried mint
- A dash of chili powder optional
- 2 cups canola oil for frying the eggplants
Instructions
- Wash and soak the chickpeas overnight in 2 cups of water. If using canned chickpeas, skip this step.
- Wash the chickpeas thoroughly and drain. Place the soaked chickpeas on a countertop, place a ceramic bowl over them, and press gently. Remove the bowl and you will notice that the chickpeas have been peeled. Repeat the process as necessary until all the chickpeas are completely peeled. Set aside. (If using canned chickpeas, skip this step.)Cut the onions into half-moons and slice the garlic.
- Peel the tomatoes and finely dice them.
- Peel the eggplants, leaving about one-third of the skin intact so that they have a striped appearance. Cut each eggplant into quarters. Sprinkle with salt and set aside for 20 minutes.
- Place a skillet over high heat and add the 2 cups of oil. Once the oil is hot, fry the eggplant pieces in batches until golden brown. Remove with a slotted spoon and drain on paper towels.
- Add the ¼ cup of olive oil to a pot over high heat. Sauté the onions until translucent. Add the sliced garlic and peeled chickpeas, and sizzle with the onions for 20 seconds.
- Add the chopped tomatoes, tomato paste, chili powder (if using), and salt, and cook for 5 minutes. Add the water and bring to a boil.
- Neatly arrange the fried eggplants in the pot, sprinkle with dried mint, reduce the heat to very low, cover, and simmer for 25–30 minutes. Serve with pita bread. Enjoy!
Video
Notes
To peel the tomatoes:
Bring a large pot of water to a boil, and use a knife to make a shallow X on the bottom of each tomato. Drop the tomatoes into the boiling water for a few seconds. Remove them with a slotted spoon and set aside to cool. Use your fingers to peel the tomatoes.
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