Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, lebanese vegetarian eggplant moussaka. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! I guess that's the reason why the post is one of the most. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled. It is typically vegetarian, made with chickpeas, zucchini, potatoes, onion, tomatoes, and basil or mint, but the choice of vegetables is up to you (I don't use chickpeas), and some versions.
Lebanese Vegetarian Eggplant Moussaka is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Lebanese Vegetarian Eggplant Moussaka is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lebanese vegetarian eggplant moussaka using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:
- Make ready 3 large eggplants, peeled and cut into long thick slices
- Prepare 1 cup canned chickpeas
- Prepare 4 large tomatoes, peeled and cut into slices
- Take 2 large onions, cut into thin slices
- Prepare 1 tablespoon tomato paste, dissolved in 1 cup water
- Get 6 cloves garlic, chopped
- Prepare 2 tablespoons olive oil
- Make ready 1 cup vegetable oil for frying
- Get 1 teaspoon salt
Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon. I assumed that calling maghmour "Lebanese moussaka" was simply a way of describing a less familiar Mediterranean eggplant dish by comparing it to a more familiar Mediterranean eggplant dish. Learn how to make Lebanese Moussaka. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering.
Steps to make Lebanese Vegetarian Eggplant Moussaka:
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper.
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste.
- Best served cold.
Learn how to make Lebanese Moussaka. An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black. This vegetarian version of Greece's famed moussaka subs out the meat with lentils.
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