Maghmour (Lebanese Moussaka)
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Prep Time10 mins.
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Cook Time30 mins.
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Ready In40 mins.
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.
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.
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.
STEP 1
STEP 2
STEP 3
In a deep pot, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent.
- 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.
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.
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 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).
STEP 7
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.
Maghmour
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
- 1½ 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
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