Looking for an easy, high-protein plant-based recipe? This Maghmour Recipe (Lebanese Vegan Eggplant Moussaka Stew) features wholesome ingredients, delicious flavor, and simple step-by-step instructions!
⚡ Quick Answer: How to Make Maghmour (Lebanese Vegan Eggplant Moussaka Stew)
Combine fresh wholesome ingredients, season generously with herbs and spices, and follow the easy step-by-step guide below for a delicious, healthy meal on the table in minutes!
🌱 Dietary: 100% Vegan & Plant-Based
⭐ Difficulty: Beginner Friendly
Looking for authentic Middle Eastern plant-based comfort food? Maghmour (Lebanese Moussaka) is a melt-in-your-mouth vegan stew of roasted eggplant, tender chickpeas, onions, garlic, and dried mint in a rich tomato sauce!
Frequently Asked Questions (FAQ)
How long does this Maghmour (Lebanese Vegan Eggplant Moussaka Stew) stay fresh in the fridge?
Stored in an airtight glass container in the refrigerator, leftovers stay fresh and delicious for 4 to 5 days.
Can I make this recipe ahead of time for meal prep?
Yes! This recipe is ideal for meal prep. Store dressings or sauces separately until serving for maximum freshness.
Is this recipe gluten-free?
Check individual ingredient labels or substitute whole grains with gluten-free quinoa or brown rice to make it 100% gluten-free.
What can I serve alongside this dish?
Pairs wonderfully with a fresh garden salad, warm pita or naan, roasted vegetables, or fluffy grain bowls!
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!
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!