Lebanese moussaka, also known as maghmour, is a delicious and hearty dish that is a unique twist to traditional moussaka. This vegetarian treat is rich in flavor, combining the earthy tones of eggplant with the robustness of chickpeas.
Each ingredient in Magmura plays a crucial role in creating a harmonious blend of flavors and textures.
The eggplant, soft and tender, is complemented by the creaminess of the chickpeas, while the tartness of the tomatoes lends a bright and lively note.
The addition of spices such as cumin, paprika and cinnamon give the dish a subtle warmth and complexity.
Serving Lebanese moussaka is a whole event. It is best sprinkled with fresh parsley and a splash of lemon juice to enhance its flavor. This dish can be served as a main course accompanied by warm, freshly baked bread or rice.
Whether you are a fan of Middle Eastern cuisine or trying it for the first time, Lebanese moussaka is sure to delight you with its rich flavors.
Contents
⏱ Cooking time —55 minutes overall. Includes 15 minutes of preparation and cooking + 40 minutes unattended.
🔪 Ingredients
For 4 servings:
- 1 kg (2 ⅕ lb) eggplant (~2 large eggplants)
- 1 can (400 g) (14 oz) canned chickpeas (or ~150 g dry chickpeas soaked overnight in water and boiled until done)
- 1 yellow onion
- 4 garlic cloves
- 1 can (400 g) (14 oz) of diced tomatoes in their juice
- 1 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. cinnamon
- 1 tbsp. sugar
- 2 tbsp. olive oil
- parsley for serve
- lemon for serve
🥣 Directions
👉 Jump to Short Version of RecipeEggplant preparation. Preparing the base of the dish
Take 1 kg (2 ⅕ lb) or about 2 large eggplants. Cut off the tails and peel them as desired, either completely or in strips. Then cut them into slices with a side of about 1 cm (0.4 inches).
Transfer the eggplants to a bowl, salt and mix well.
Place the eggplants on a baking tray, spread evenly and bake in a preheated oven to 220 °C for 15 minutes.
Meanwhile, cut one yellow onion into medium cubes, peel and finely chop 4 garlic cloves.
Frying onions and adding eggplant
Heat a couple tablespoons of olive oil in a wide skillet or frying pan over medium heat. Add the onion and fry, stirring frequently, for about 5 minutes, until soft.
Add the roasted eggplant and garlic. Cook, stirring occasionally, for 2 to 3 minutes.
Adding spices and tomatoes, incorporating chickpeas into the dish. Serving
Add 1 can (400 g) (14 oz) of chopped tomatoes in their own juice and about 100 ml (~½ cup) of water and mix well.
Add 1 tsp. ground cumin, 1 tsp. paprika, ½ tsp. cinnamon, 1 tbsp. sugar and mix everything well.
Bring to a boil, cover with a lid, reduce heat to low and cook for 25 minutes.
After 25 minutes, add chickpeas – 1 can or 150 g dry, soaked and boiled until tender, if canned – drain the liquid beforehand. Salt, stir, cover with a lid and cook for another 10 minutes.
Stir everything again, taste for salt – add more if necessary. Then remove from the heat.
Transfer to a serving dish, garnish with parsley leaves and serve hot or cold with lemon.
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Lebanese moussaka (Maghmour)
Ingredients
- 1 kg eggplant (~2 large eggplants)
- 400 g canned chickpeas (or ~150g dry chickpeas soaked overnight in water and boiled until done)(1 can)
- 1 yellow onion
- 4 garlic cloves
- 400 g of diced tomatoes in their juice (1 can)
- 1 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. cinnamon
- 1 tbsp. sugar
- 1 tbsp. olive oil
- parsley for serve
- lemon for serve
Instructions
- Peel and cut the eggplants into 1 cm slices, salt and bake in the oven at 220 °C (425 °F) for 15 minutes. Cut the onion into medium cubes and finely chop the garlic.
- Heat 2 tbsp of olive oil in a frying pan or roasting tin over a medium heat. Fry the diced onion until soft, add the roasted eggplant and garlic, cook for another 2-3 minutes.
- Stir in the canned tomatoes, zira, paprika, cinnamon and sugar, bring to a boil, reduce the heat to low and simmer under a lid for 25 minutes. Then – add the chickpeas, season with salt and cook for another 10 minutes. Serve the dish garnished with parsley hot or cold with lemon.
I tried it with mint as well, I added both dried mintand the leaves to the tomato soup and it was amazing!