Recipe of Favorite Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Lebanese Vegetarian eggplant stew, Maghmour (moussaka).

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites. For mine, 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 well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I have loved my whole life.

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

Ingredients - Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

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

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) step by step:

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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