This plant-based version of the traditional Lebanese dish is a delicious vegan eggplant stew cooked with chickpeas in a hearty tomato sauce. With just the right amount of spice, this Vegan Maghmour Lebanese Moussaka recipe is sure to leave you wanting more.
Whether it’s summer or winter, this is a dish that can be enjoyed all year round. This easy-to-make, pantry-friendly vegan moussaka is a must-try for any vegan or vegetarian looking to explore new cuisines.
What is Maghmour?
Maghmour is a traditional Lebanese dish that is typically made with eggplant and chickpeas in a hearty tomato sauce. It is usually served as a side dish or as a main course and can be enjoyed both hot, at room temperature or even served cold. What I love most about this naturally vegan stew is that it keeps beautifully in the fridge and tastes even better the next day.
This vegan version of Maghmour uses eggplant as the main ingredient. Eggplant is replacing any meat that is typically used in the traditional recipe. The addition of chickpeas provides a good source of plant-based protein, making it a filling and satisfying dish.
What Does The Arabic Word Moussaka Mean?
The Arabic word “moussaka” (مسقعة) means “chilled” or “cold.” Traditionally, moussaka is served at room temperature or slightly chilled, reflecting its origins as a refreshing dish in the warm climates of the Middle East. The name underscores the dish’s cooling effect, especially when enjoyed as a hearty vegetable stew featuring eggplant and chickpeas.
What Is The Difference Between Greek Moussaka And Lebanese Moussaka?
When exploring the world of moussaka, it’s important to recognize the differences between Lebanese maghmour and the Greek dish known as moussaka. Both share a love for eggplant but present it in unique ways, reflecting their diverse culinary traditions.
Lebanese maghmour, often referred to as Lebanese moussaka, is a velvety eggplant stew that’s more akin to a chickpea stew than the layered Greek gratin style moussaka. While Greek moussaka features layers of eggplant, ground meat, and a rich béchamel sauce. Lebanese maghmour is a delightful combination of eggplant cubes, soaked or canned chickpeas, and fresh or canned tomatoes, simmered together with chopped onions, cloves garlic, and tablespoon of olive oil to create lovely Mediterranean flavors.
Cooking Process
The cooking process for maghmour typically involves frying the eggplants in olive oil, roasting eggplants on a baking tray lined with parchment paper or in an crisping in an air fryer until they are perfectly ripe. These roasted eggplants are then added to a large pot heated over medium-low heat along with chopped tomatoes and pre-cooked chickpeas.
To enhance the flavors, a pinch of salt, chili powder, mint and cayenne pepper can be added. Unlike the Greek dish which requires precise layering in a baking dish, maghmour is more of a one-pot or casserole type of dish, cooked slowly to let the ingredients meld together.
Ingredients
The use of ingredients like canned chickpeas and canned tomatoes makes maghmour a convenient and nutritious option, as it can be prepared quickly without the need for soaking dry chickpeas or using fresh water for rinsing. Served with Lebanese pita bread, this aubergine stew is not only a staple in the Middle East but also a wonderful addition to new recipes exploring the eastern Mediterranean cuisine.
Whether you’re using a baking pan to roast eggplant pieces or a large skillet to sauté red onions and green bell peppers, the Lebanese maghmour brings together delicious flavors that are distinct from the Greek moussaka. This dish, with its lovely secret of combining perfectly ripe eggplant with hearty chickpeas, offers a comforting and nutritious meal, perfect for anyone looking to explore different names and variations of the beloved eggplant moussaka recipe.
Ingredients and Substitutions for Maghmour Lebanese Moussaka
For the perfect Lebanese eggplant moussaka, you will need the following ingredients:
- 3 large eggplants: If large eggplants are not available, smaller eggplants can be used. Cut them into inch cubes for even cooking.
- 1 large chopped red or yellow onion: Either variety works well, but a large onion adds a sweet and mellow flavor.
- 5 cloves minced garlic: Fresh garlic provides the best taste, but jarred minced garlic can be used in a pinch.
- 3 tbsp extra virgin olive oil: This is essential for the authentic flavor, but any other cooking oil can be a substitute.
- 1 heaping tbsp dried mint leaves: Fresh mint can be used instead; just double the amount.
- 1 tsp salt: Adjust to taste.
- ½ tsp fresh ground black pepper: Freshly ground pepper is best for its robust flavor.
- Hot chili flakes to taste: Add as much or as little as you like depending on your heat preference.
- 1 tbsp paprika: Regular or smoked paprika both work well.
- 2 large cans (796ml or 28fl oz) crushed tomatoes: If you have ripe tomatoes, you can blend them into a puree as a substitute.
- 1 can chickpeas, rinsed: Canned chickpeas are convenient, but you can use pre-cooked dry chickpeas if you prefer.
- ½ cup water (1/2 cups of water can be added at a time to thin the mixture if needed. Add water very slowly to the pot of chickpeas as we still want this consistency to be quite thick.)
For garnishing:
- Fresh mint or parsley
The beauty of this dish is that you don’t have to be the best cook in order to make it and enjoy the delicious flavours. I also love that the simple ingredients are readily available at almost any local grocery store. Serve up a large bowl as a main dish, or a small portion as a Lebanese appetizer or side dish.
Substitutions And Tips
- Sweet Potatoes: Sweet potatoes can be a surprising yet delicious addition to this dish, adding a different texture and sweetness.
- Onion and Garlic: These aromatics are key for flavor, but shallots can be used if onions are not available.
- Olive Oil: While extra virgin olive oil is preferred for its taste and health benefits, any cooking oil can be used.
- Chickpeas: Canned chickpeas are quick and easy, but dry chickpeas soaked and cooked are a great substitute. Remember to rinse canned chickpeas thoroughly with fresh water to reduce sodium.
- Crushed Tomatoes: Substitute with homemade tomato puree made from ripe tomatoes for a fresher taste.
Cooking Tips For This Maghmour Lebanese Moussaka
The first thing to do is to preheat your oven to the right temperature and prepare your eggplants. I prefer to fry the eggplants in a generous amount of olive oil, but they can be baked if preferred. Lay the eggplant cubes in a single layer on a sheet pan lined with paper towel to absorb excess moisture, then roast them under high heat until tender. The oven heat will roast them beautifully, however frying them is the most delicious in my opinion. The cooking time may vary, so keep an eye on them.
Using a large pot heated over medium-low heat, sauté the chopped onion and minced garlic in olive oil until fragrant. Add the roasted eggplants, dried mint, salt, pepper, chili flakes, and paprika. Stir in the crushed tomatoes and chickpeas, adding half a cup of water to adjust the consistency. Allow the mixture to simmer on large pot heat, ensuring the flavors meld together beautifully.
For those interested in detailed nutrition information, consulting a licensed nutritionist can provide item-by-item nutrition insights, including detailed nutrition information like nutrition facts and benefits. Pine nuts can be added for extra texture and flavor, though they are optional.
Maghmour is best enjoyed fresh, but the leftovers of the Lebanese moussaka taste just as delicious the next day. Serve it warm or at room temperature, similar to baba ganoush, and enjoy a dish full of delicious flavors.
By following this maghmour recipe, you are in the right place to recreate one of the best-loved dishes from the Middle East, combining hearty ingredients into a satisfying aubergine stew.
Helpful Tools
- Large Pot: You’ll need a large pot to make the tomato sauce and eggplant mixture.
- Large Saucepan: A large saucepan will come in handy for cooking the onions, garlic, and spices.
- Frying Pan: A frying pan is essential for frying the eggplants until they are golden brown.
- Wooden Spoon: A wooden spoon is the perfect tool for stirring the ingredients together without damaging the pan.
- Cutting Board and Knife: You’ll need a cutting board and knife to prepare the eggplants, onion, and garlic.
How To Make This Maghmour Lebanese Moussaka Recipe
To start, peel the eggplants leaving about 1/3 of the peel behind in a zebra stripe pattern. Cut the eggplant into large bite-sized pieces.
In a pot on medium heat, add a tablespoon or more of extra virgin olive oil. Add more oil for a more deep-fried flavor and less oil for a healthier choice. Fry the eggplants until golden brown, remove from heat, and set aside.
In a large saucepan on medium heat, add 1 tablespoon of extra virgin olive oil. Add in the diced onion, and cook for 3 minutes, stirring occasionally. Next, add the garlic and cook for 30 seconds.
Now add in the dried mint leaves, paprika, and mix together well with the onion and garlic mixture.
Add in the crushed tomatoes, tomato paste and rinsed chickpeas, hot chili flakes, water, and salt and pepper, and mix well.
Now it’s time to fold the fried eggplants into the mixture. Once this is done, reduce to a simmer and cook for 20-25 minutes, stirring occasionally to avoid any burning or sticking at the bottom of the saucepan.
I’ve seen a few variations of this Maghmour Lebanese Moussaka including fresh tomatoes and dried chickpeas that have been soaked. Fresh tomatoes and soaked chickpeas are totally fine substitutions to make. This Vegan Maghmour Moussaka is a fairly pantry-friendly vegan dinner recipe making it easier to make year-round.
Garnish with fresh mint or parsley and serve with rice and/or flatbread. Enjoy!
Tips & Tricks For This Vegan Maghmour Lebanese Moussaka
- Zebra Stripe Eggplants: Leaving about 1/3 of the eggplant peel on in a zebra stripe pattern not only looks beautiful but also helps the eggplant keep its shape and texture during frying and cooking.
- Drain the Chickpeas: Rinse the chickpeas thoroughly to remove any excess salt or residue from the can.
- Simmer the Mixture: Once you’ve added the eggplants to the tomato sauce mixture, reduce the heat to a simmer and cook slowly for 20-25 minutes. This will allow the flavors to meld together and create a deliciously rich and flavorful dish.
- Garnish with Fresh Herbs: Don’t forget to garnish your Maghmour Lebanese Moussaka with fresh mint or parsley. It adds a pop of color and freshness to the dish.
FAQ: Maghmour Lebanese Moussaka
This vegan eggplant stew can be served with rice, pita bread, or naan. It can also be enjoyed as is or topped with vegan yogurt or feta cheese for extra flavor. Adding chopped parsley or mint can give it a traditional Lebanese twist. The recipe is versatile and can be enjoyed in many ways for any meal or occasion.
Eggplants can be cut into long slices or smaller chunks. Indian eggplants are preferred but any variety works. To add more texture and flavor, eggplants can be deep-fried in ½ cup of extra virgin olive oil. Be careful when handling hot oil.
There are many different versions of moussaka that come from different regions. The word moussaka is actually Arabic in origin meaning “cold”. I know! This totally goes against our favorite character – Gus – from My Big Fat Greek Wedding. Who believes all words originate from the Greek language. 😉 But the meaning of this word does explain why the leftovers from this vegan dish taste so wonderful straight out of the fridge.
The Greek version of moussaka is a casserole made with eggplant, potato, tomato, ground meat, and topped with a creamy béchamel sauce. The Lebanese version of moussaka is a hearty and comforting stew made with eggplant, chickpeas, and spices in a tomato sauce.
Maghmour Lebanese Moussaka
Ingredients
- 3 large Eggplants
- 1 Chopped red or yellow onion
- 5 cloves Minced garlic
- 3 tbsp Olive oil extra virgin
- 1 tbsp Dried mint leaves heaping tbsp
- 1 tsp Salt
- ½ tsp Fresh ground black pepper
- Hot chili flakes to taste
- 1 tbsp Paprika
- 2 large cans Crushed tomatoes (can size: 796ml or 28fl oz)
- 1 can Chickpeas rinsed
- ½ cup Water
Garnish:
- Fresh mint or parsley
Instructions
- Peel eggplants leaving about 1/3 of the peelbehind in a zebra stripe pattern.
- Cut the eggplant into large bite sized pieces.
- In a pot on medium heat, add a tablespoon or more of extra virgin olive oil. Add more oil for a more deep-fried flavour and less oil for a healthier choice.
- Fry the eggplants until golden brown, remove from heat and set aside.
- In a large saucepan on medium heat, add 1 tbsp of extra virgin olive oil.
- Add in the diced onion, and cook for 3 mins, stirring occasionally.
- Next, add the garlic and cook for 30 seconds.
- Now add in the dried mint leaves, paprika and mix together well with the onion and garlic mixture.
- Add in the crushed tomatoes, tomato paste and rinsedchickpeas, hot chili flakes, water, and salt and pepper and mix well.
- Now it’s time to fold the fried eggplants into the mixture.
- Once this is done, reduce to a simmer and cook for 20-25minutes, stirring occasionally to avoid any burning or sticking at the bottomof the saucepan.
- Garnish with fresh mint or parsley and serve with rice and/or flatbread. Enjoy!
Video
Notes
Nutrition
Conclusion: Maghmour Lebanese Moussaka
This vegan Lebanese moussaka recipe is a delicious and nutritious dish that is perfect for any occasion. With its hearty and comforting stew of eggplant, chickpeas, and flavorful tomato sauce, it’s a great way to enjoy traditional Lebanese cuisine in your own kitchen.
By following the simple steps and helpful tips provided, you can easily whip up this pantry-friendly recipe and enjoy its versatile flavors with rice, pita bread, or naan. Give it a try and impress your family and friends with this tasty and healthy vegan dish!
Loved this recipe! So did my partner 🥰
Thank you so much! So Happy you guys loved it 🥰 Be sure to come back and check for more new recipes every week.
Yum the eggplant is so tasty loved this recipe! Found you on YouTube!
Hi Janet, Thank you so much for your review! I also love eggplant dishes!