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

Lebanese Vegetarian eggplant stew, Maghmour (moussaka).

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites food recipes. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most popular of current trending foods on earth. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I've loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you cook it.

Composition for Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

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

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) making process:

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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