Step-by-Step Guide to Prepare Speedy Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Simple Way to Make Favorite Lebanese Vegetarian eggplant stew, Maghmour (moussaka). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Lebanese Vegetarian eggplant stew, Maghmour (moussaka), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lebanese Vegetarian eggplant stew, Maghmour (moussaka) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Lebanese Vegetarian eggplant stew, Maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you cook it.

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Ingredients and spices that need to be Prepare to make Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

1. 3 large eggplants
2. 4 mild onions - sliced
3. 10 gloves garlic - sliced
4. 5 tomatoes - peeled and diced \ or you can use canned tomato
5. 1 cup cooked chickpeas or one can
6. 2 tbsp tomato paste
7. 1 cup water
8. to taste Salt
9. 2 tbsp olive oil or vegetable oil or half half
10. 1 tsp dry mint
11. 1 tsp fresh mint - chopped

Instructions to make to make Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

1. There are two ways for eggplant preparation ; either deep fry eggplant - peel eggplant and cut into large cubes toss with salt then fry them in deep hot oil
2. Or, the heather way which I used, toss eggplant cubes with onions and garlic
3. In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color
4. Add eggplant cubes and toss together for 5 minutes
5. Add diced tomatoes,and salt mix them well together and leave on low medium heat for about 5 minutes then add tomato paste and water
6. Cover the cooking pan,and bring to a boil
7. Add chickpeas and dry mint, leave on low heat untill well cooked.
8. Add fresh mint, toss well the well cooked stew, take off the stove
9. Pour into the serving dish
10. Serve cold, as an appetizer, or a main course for vegetarians

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So that's going to wrap this up with this special food Simple Way to Prepare Speedy Lebanese Vegetarian eggplant stew, Maghmour (moussaka). Thanks so much for reading. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!