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

Lebanese Vegetarian eggplant stew, Maghmour (moussaka).

Hello everybody, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to 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.

The ingredients needed to make Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

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

Steps to make Lebanese Vegetarian eggplant stew, Maghmour (moussaka):

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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