Maghmour (Lebanese Moussaka)
This Maghmour is a flavorful Lebanese Moussaka that's hearty, comforting, and perfect for any occasion!
Servings: 4 servings
Ingredients
For the Maghmour:
- 3 medium-large eggplants peeled in stripes
- 1 medium onion chopped
- 3 cloves garlic minced
- 400 g canned chopped tomatoes
- 1 tbsp tomato paste
- 400 g boiled chickpeas
- 1 tsp sugar
- 250 ml water
- 1 tsp black pepper
- 1 tsp salt
Instructions
Preparation Steps:
- Slice the eggplants in half lengthwise, then cut them into half-moon shapes. Peel them in stripes and sprinkle with salt. Let sit for 30 minutes.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute.
- Rinse the salted eggplant slices under cold water and pat dry. Add them to the skillet and cook until golden brown and tender, about 8-10 minutes.
- Add canned chopped tomatoes, tomato paste, boiled chickpeas, sugar, water, black pepper, and salt to the skillet. Stir to combine and bring to a gentle simmer. Cook uncovered for 15-20 minutes.
- Transfer the mixture into a serving dish, spreading it evenly to distribute the eggplant and chickpeas.
- Serve warm, at room temperature, or cold, alongside crusty bread or a fresh salad.
Equipment
- Cutting Board
- Knife
- Large Skillet
- Wooden Spoon
- Measuring cups and spoons
- Serving dish
Notes
- Salting eggplant helps remove bitterness; don’t skip this step!
- Store leftovers in an airtight container for up to three days.
- Maghmour tastes even better the next day!