Maghmour (Lebanese Eggplant Moussaka) (Edit recipe)

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If you’ve never heard of Maghmour, get ready to fall in love with this Lebanese favorite. Often referred to as Lebanese Moussaka, this cozy eggplant and chickpea stew is packed with flavor. Roasted eggplant cooked in a tomato and onion base, with chickpeas and fresh parsley - this Maghmour recipe is hearty and comforting, whether served hot or cold. Perfect for any weeknight meal or as a side dish. As a bonus, it’s naturally vegan!

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Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

15

Serves: 4

Ingredients

2 whole Eggplant (Aubergine), Large
2 Tbsp Extra Virgin Olive Oil - Thrive Market
1 whole Yellow Onion
400 grams Chickpeas, 1 14 oz can
5 cloves Garlic, minced
1 Tbsp Tomato Paste
1 tsp Salt
0.5 tsp Black Pepper
0.75 tsp Cinnamon, Ground
1 tsp Paprika
0.5 tsp Cumin, Ground
0.25 tsp Chili Powder
600 grams Roma Tomato, diced
2 Tbsp Parsley, chopped (to top)
1 Tbsp Water, as needed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 200 C / 390 F and prepare a baking dish or baking tray with parchment paper.
Wash the eggplant, and peel it lengthways every other stripe, to create a zebra-like pattern.
Cut into medium-sized cubes, they should all be roughly the same size.
In a large bowl, toss the eggplant cubes in about a tablespoon of olive oil and lay in a single layer on the baking tray. Bake for 25-30 minutes until golden brown.
While the eggplant is roasting, chop the onions and tomatoes into small chunks, and mince or chop the garlic.
In a large skillet or pan, heat some oil on medium heat and cook the chopped onions for 5 minutes until they start to soften and become translucent.
Add in the chickpeas, tomato paste, garlic, and spices stir well and cook for a few minutes until the spices become aromatic.
Add the chopped tomatoes and stir. Cover with a lid and let it simmer for 10-15 minutes until the tomatoes have softened and begin to form a sauce. You can add a dash of water if the mixture is too dry.
Once the roasted eggplants are ready, add them into the pan and fold into the tomato mixture. Cover again and let it simmer for another 5-10 minutes.
Taste, adjust with a pinch of salt if needed. Top with freshly chopped parsley before serving!

Notes

Peeling the eggplant in stripes will help keep its shape once roasted and added to the stew.
You can alternatively fry the eggplant.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	423
Fat:	14 g
Carbohydrates:	66 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	573 mg
Fiber:	16 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.