Recipe: Appetizing Lebanese Vegetarian Eggplant Moussaka

Lebanese Vegetarian Eggplant Moussaka. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! I guess that's the reason why the post is one of the most. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.

It is packed with tons of flavor with the addition of warm spices and. Lebanese Vegan Moussaka with Eggplants and Chickpeas. This dish is best scooped up with some bread / roti #renitascookingandartwall #moussaka #chickpeacurry. You could create Lebanese Vegetarian Eggplant Moussaka using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Lebanese Vegetarian Eggplant Moussaka

1. Prepare 3 of large eggplants, peeled and cut into long thick slices.
2. Prepare 1 cup of canned chickpeas.
3. You need 4 of large tomatoes, peeled and cut into slices.
4. You need 2 of large onions, cut into thin slices.
5. It's 1 tablespoon of tomato paste, dissolved in 1 cup water.
6. You need 6 cloves of garlic, chopped.
7. You need 2 tablespoons of olive oil.
8. It's 1 cup of vegetable oil for frying.
9. It's 1 teaspoon of salt.

Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. Learn how to make Lebanese Moussaka. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Add the onion and garlic and chickpeas and saute until softened.

Lebanese Vegetarian Eggplant Moussaka step by step

1. In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper..
2. In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft..
3. Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste..
4. Best served cold..

Add the tomatoes, season with sea salt and freshly ground black. This vegetarian version of Greece's famed moussaka subs out the meat with lentils. The flavours work a treat and it's just as hearty with charred eggplant, rich tomato sauce and lashings of cheese Add the lentils and cook until heated through. Stir through the eggplant and oregano, and season to taste. Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant.