Lebanese Moussaka (Maghmour) (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 medium eggplants, partially peeled in stripes
02 -
1 yellow onion, finely chopped
03 -
2-3 garlic cloves, minced
04 -
3 fresh tomatoes, chopped
05 -
1-2 tablespoons tomato paste
06 -
1 cup cooked chickpeas
→ Seasonings
07 -
½ teaspoon ground cinnamon
08 -
2 teaspoons dried mint
09 -
Salt and freshly ground black pepper to taste
10 -
Extra virgin olive oil for roasting
11 -
½ cup water, plus more as needed
→ Garnish
12 -
Fresh mint leaves
13 -
Lemon zest
# Instructions:
01 -
Preheat the oven to 200°C (400°F).
02 -
Partially peel the eggplants leaving strips of skin to help them maintain their shape during cooking. Cut into large 3-4 cm chunks.
03 -
Place eggplant pieces on a baking tray, drizzle generously with olive oil, and toss until well coated. Bake for 20-25 minutes until fork-tender and slightly golden.
04 -
Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook for 5-7 minutes until translucent.
05 -
Add minced garlic and cook for 1-2 minutes until fragrant. Stir in tomato paste and cinnamon powder, cooking for another minute.
06 -
Add chopped fresh tomatoes, reduce heat to medium-low, stir well, and cover with a lid. Cook for at least 10 minutes, adding small amounts of water as needed to prevent sticking.
07 -
Once tomatoes have broken down and formed a sauce, add the roasted eggplant and chickpeas. Stir gently to combine while preserving eggplant pieces.
08 -
Add water as needed to achieve a thick stew consistency. Simmer for 5-10 minutes to allow flavors to meld.
09 -
Add dried mint, salt, and pepper. Stir gently and adjust seasoning to taste.
10 -
Transfer to a serving dish and garnish with fresh mint leaves and lemon zest. Serve warm with Lebanese bread if desired.
# Notes:
01 -
Maghmour is a traditional Lebanese eggplant stew often enjoyed at room temperature.
02 -
For authentic flavor, use high-quality olive oil as it significantly impacts the final taste.
03 -
This dish improves with time - consider making it a day ahead to allow flavors to develop fully.