How to Make Speedy Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Lebanese Vegetarian eggplant stew, Maghmour (moussaka).

Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, lebanese vegetarian eggplant stew, maghmour (moussaka). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I've loved my entire life. They're nice and they look fantastic.

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

Composition Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

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