Lebanese moussaka (Maghmour)

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 ...

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For one or two | High-carb diet | High-protein diet | Lactose Free | Paprika | Quick (up to 30 minutes) | Second day's meal | Баклажан | Без глютена | Без лактозы | Бюджетно | Веганское | High-protein diet | Здоровая еда | High-carb diet

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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.

Lebanese moussaka

⏱ 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
Ingredients needed for Lebanese moussaka: eggplant, canned chickpeas, onion, garlic, tomatoes in their own juice, zira, paprika, cinnamon, sugar, olive oil, parsley, lemon

🥣 Directions

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Eggplant 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.

Ready-made Lebanese Moussaka (Maghmour)

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Lebanese moussaka (Maghmour)

5 from 2 votes
This is a delicious and hearty dish that is a unique twist to traditional moussaka. This vegetarian treat has a rich flavor, combining the earthy tones of eggplant with the robustness of chickpeas.
CourseAppetizer, Main Dishes
CuisineMiddle Eastern cuisine
Cook Time15 minutes
Unattended:40 minutes
Total Time55 minutes
Servings4 servings
Calories219kcal

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.

Video

Nutrition

Calories: 219 kcal | Carbohydrates: 37 g | Protein: 8 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Sodium: 287 mg | Potassium: 796 mg | Fiber: 13 g | Sugar: 14 g | Vitamin A: 129 IU | Vitamin C: 10 mg | Calcium: 87 mg | Iron: 3 mg
Alex Bayev Photo
About me:

Hi, I'm Alex. I love to cook and bake, and I'm always looking for new recipes to try. I started this blog — to collect and share most delicious and easy recipes in one place. I remember, how many questions recipes raised to me, when I started cooking. To make sure that doesn't happen to you, I take step-by-step photos of the cooking process for every recipe so you can see how all the steps are supposed to go together, even if you're not following my recipes exactly.

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