Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, lebanese vegetarian eggplant moussaka. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Lebanese Vegetarian Eggplant Moussaka is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Lebanese Vegetarian Eggplant Moussaka is something that I have loved my whole life.
Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! I guess that's the reason why the post is one of the most. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.
To begin with this recipe, we have to first prepare a few ingredients. You can cook lebanese vegetarian eggplant moussaka using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:
- Make ready 3 large eggplants, peeled and cut into long thick slices
- Take 1 cup canned chickpeas
- Get 4 large tomatoes, peeled and cut into slices
- Take 2 large onions, cut into thin slices
- Prepare 1 tablespoon tomato paste, dissolved in 1 cup water
- Make ready 6 cloves garlic, chopped
- Get 2 tablespoons olive oil
- Prepare 1 cup vegetable oil for frying
- Get 1 teaspoon salt
Deb Lindsey for The Washington Post. This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. I assumed that calling maghmour "Lebanese moussaka" was simply a way of describing a less familiar Mediterranean eggplant dish by comparing it to a more familiar Mediterranean eggplant dish.
Instructions to make Lebanese Vegetarian Eggplant Moussaka:
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper.
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste.
- Best served cold.
Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black. Vegan Middle Eastern Lebanese stew with chickpeas (garbanzo beans) and aubergine (eggplant), with a tomato and pomegranate sauce. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern.
So that is going to wrap it up for this exceptional food lebanese vegetarian eggplant moussaka recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
