Simply Lebanese

Maghmour (Lebanese Moussaka)

Maghmour
  • Prep Time
    10 mins.
  • Cook Time
    30 mins.
  • Ready In
    40 mins.
A tasty vegan dish made with chickpeas, fried eggplant and simmered in a garlic tomato sauce. Maghmour also known as Lebanese Moussaka, is a cheap, and easy dish to enjoy with pita bread.
Maghmour

About Maghmour

Indulge in the rich flavors of Lebanon with this mouthwatering vegan mezze – Maghmour. Perfect for gatherings or a quick appetizer, this hearty tomato-based dish is a star in Middle-Eastern cuisine. It is best served cold, with fresh pita bread. This makes it a wonderful make-ahead dish.

Maghmour

You might recognize the word Moussaka in terms of foods from other cultures, and that is because throughout the Mediterranean, there are different versions of Moussaka. The Lebanese one, also known as Maghmour, is vegetarian, unlike the popular Greek cousin version. It is delicious served warm, room temperature or cold, straight out of the fridge!

How to make Maghmour

I like to start the dish by prepping the eggplant first. Traditionally the eggplant is deep-fried. However, I chose to air-fry them. I peel about half the skin off the eggplant and chop them into large 1–2-inch cubes. I toss them in some avocado oil and salt and air-fry them for about 20 minutes until cooked through and crispy.

Eggplant Fatteh

Once the eggplant is cooking, I start with the base of the stew. In a pot, I cook down some chopped onions in olive oil. I then add garlic and cook for another minute before adding the chopped tomatoes. If you like a kick of spice, add a chopped jalapeno, or red pepper flakes. Once the tomatoes are soft, I add tomato paste and water, season with salt and black pepper and let simmer.

Preparing the Chickpeas

I opted for the longer technique to cook the chickpeas, to elevate the taste of the Maghmour. After pressure cooking dry chickpeas to perfection – tender but with a bite – you’ll achieve the perfect consistency. Try not to overcook them to a mushy texture, which is commonly done for hummus. Alternatively, you can absolutely substitute with a 15.5oz can of chickpeas.

Maghmour
Once the tomato-based sauce has simmered for approximately 5 minutes, add the chickpeas to the mix. Allow them to cook for an additional 10 minutes before incorporating the previously prepared fried eggplant. After adding the eggplant, let the flavors meld for a final 5-7 minutes. And there you have it – a delectable Maghmour ready to be enjoyed!

STEP 1

If pressure-cooking the chickpeas, soak ½ cup of chickpeas overnight. The next morning, rinse the chickpeas and add them to a pressure cooker along with 2 cups of water. Cook the chickpeas in a pressure cooker for 5 minutes and let them release naturally.
Maghmour

STEP 2

Peel about half of the eggplant (leaving stripes). Cut the eggplant into large 1–2-inch cubes and place them in a large bowl. Add the avocado oil and 1 tsp. of salt, then toss to evenly coat. Cook in the air fryer for about 20-22 minutes at 400 degrees. Remember to shake it up every 5 minutes for even cooking.
Eggplant Fatteh

STEP 3

In a deep pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent.

Crush or grate the garlic and add it to the pot. Cook for about a minute.

Maghmour

STEP 4

If you like a kick of spice, finely chop half a jalapeno and add it, or your favorite spice (optional). Add the chopped tomatoes and cook them down until soft and tender.

STEP 5

Season with 1 teaspoon of salt and ½ teaspoon of black pepper.

Maghmour

Add the tomato paste and cook for 1 minute. Pour in one cup of water and let the sauce simmer for about 5 minutes over medium heat.

STEP 6

Add the cooked or (drained and rinsed) can of chickpeas to the pot. Let it simmer for 10 minutes with the lid on. Add more water if needed (another ½ cup or so).

Maghmour
Maghmour

STEP 7

Add the cooked eggplant and mix to combine.

Maghmour

Taste for seasoning and let simmer for 5 more minutes over medium heat.

Maghmour

Serve warm, at room temperature or cold with pita bread.

Maghmour
Maghmour

Maghmour

A tasty vegan dish made with chickpeas, fried eggplant and simmered in a garlic tomato sauce. Maghmour also known as Lebanese Moussaka, is a cheap, and easy dish to enjoy with pita bread.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Lebanese
Diet: Vegan
Keyword: chickpeas, Maghmour, Moussaka
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 349kcal
Author: Iman

Equipment

Ingredients

  • 1 lg. eggplant
  • ½ cup dried chickpeas (or 1 15.5oz can of chickpeas)
  • 1 lg. onion
  • 6 cloves garlic
  • ½ jalapeno (no seeds) ½ tsp of crushed red pepper **optional
  • 2 sm. tomatoes
  • ¼ cup avocado oil
  • ¼ cup olive oil
  • 3 tb. tomato paste
  • 2 tsp. salt
  • ½ tsp. black pepper
  • cup water

Instructions

  • If pressure-cooking the chickpeas, soak ½ cup of chickpeas overnight. The next morning, rinse the chickpeas and add them to a pressure cooker along with 2 cups of water. Cook the chickpeas in a pressure cooker for 5 minutes and let them release naturally.
  • Peel about half of the eggplant (leaving stripes). Cut the eggplant into large 1–2-inch cubes and place them in a large bowl. Add the avocado oil and 1 tsp. of salt, then toss to evenly coat. Cook in the air fryer for about 20-22 minutes at 400 degrees. Remember to shake it up every 5 minutes for even cooking.
  • In a deep pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent.
    Crush or grate the garlic and add it to the pot. Cook for about a minute.
  • If you like a kick of spice, finely chop half a jalapeno and add it, or your favorite spice (optional). Add the chopped tomatoes and cook them down until soft and tender.
  • Season with 1 teaspoon of salt and ½ teaspoon of black pepper.
    Add the tomato paste and cook for 1 minute. Pour in one cup of water and let the sauce simmer for about 5 minutes over medium heat
  • Add the cooked or (drained and rinsed) can of chickpeas to the pot. Let it simmer for 10 minutes with the lid on. Add more water if needed (another ½ cup or so).
  • Add the cooked eggplant and mix to combine. Taste for seasoning and let simmer for 5 more minutes over medium heat.
    Serve warm, at room temperature or cold with pita bread.

Nutrition

Calories: 349kcal | Carbohydrates: 19g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 1054mg | Potassium: 364mg | Fiber: 5g | Sugar: 4g | Vitamin A: 213IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 2mg
    Iman

    Owner

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