Vegan Maghmour Lebanese Moussaka Recipe

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 and cold.

This vegan version of Maghmour uses eggplant as the main ingredient, 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.

Ingredients & Substitutions: What Is In A Vegan Maghmour Lebanese Moussaka Recipe

The ingredients for Maghmour Lebanese Moussaka are simple and easy to find at any grocery store. They include eggplants, onion, garlic, olive oil, dried mint leaves, salt, black pepper, hot chili flakes, paprika, crushed tomatoes, chickpeas, and water.

The star ingredient of this dish is the eggplant, which is sliced and roasted to give it a smoky flavor and tender texture. The onion and garlic add a savory depth of flavor, while the olive oil brings richness and helps to create a silky sauce. The dried mint leaves, salt, black pepper, hot chili flakes, and paprika provide a unique blend of spices that complement the other flavors in the dish.

To make the sauce, crushed tomatoes are used as the base, along with chickpeas for added texture and protein. A small amount of water is also added to create a smooth and creamy consistency. Finally, the dish is garnished with fresh mint or parsley, which adds a burst of freshness and color.

I’ve seen a few variations of this recipe including fresh tomatoes and dried chickpeas that have been soaked. These are totally fine substitutions to make. This is a fairly pantry-friendly vegan dinner recipe making it easier to make year-round.

Overall, the ingredients used in Maghmour Lebanese Moussaka work together to create a delicious and hearty dish that’s perfect for a cozy family dinner or a gathering with friends.

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. These 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.