Lebanese moussaka (Maghmour)


- 1 kg (2 ⅕ lb) eggplant (~2 large eggplants) - 1 can (400 g) (14 oz) canned chickpeas (or ~150g 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

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.

Step 1.

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.

Step 2.

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.

Step 3.


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