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Lebanese Moussaka (Maghmour)

Delicious Lebanese Moussaka (Maghmour) with Fresh Summer Veggies

A delightful Lebanese Moussaka (Maghmour) featuring roasted eggplant, sweet tomatoes, and hearty chickpeas, perfect for summer dining.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Lebanese, Mediterranean, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stew Ingredients
  • 2 medium Eggplants Cut into large chunks
  • 1 large Yellow Onion Chopped
  • 2 cloves Garlic Minced
  • 4 medium Fresh Tomatoes Chopped
  • 2 tablespoons Tomato Paste
  • 1 can Chickpeas Or dried, cooked chickpeas
  • 1 teaspoon Cinnamon
  • 1 tablespoon Dried Mint Adjust to taste
  • 3 tablespoons Olive Oil For roasting and sautéing
  • to taste Salt
  • to taste Pepper

Equipment

  • oven
  • Baking Tray
  • medium saucepan
  • knife
  • cutting board

Method
 

Making the Stew
  1. Preheat the oven to 200°C (400°F).
  2. Prepare the eggplants by washing and cutting them into large chunks.
  3. Arrange the eggplant on a baking tray, drizzle with olive oil, and bake for 20-25 minutes until fork-tender.
  4. Sauté the chopped yellow onion in a medium saucepan with olive oil until translucent.
  5. Add minced garlic and cook for 1-2 minutes.
  6. Stir in the tomato paste, chopped tomatoes, and cinnamon, cooking covered for about 10 minutes.
  7. Combine the roasted eggplant and chickpeas into the pan.
  8. Season with dried mint, salt, and pepper to taste, and serve garnished with fresh mint leaves.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 350mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2.5mg

Notes

This dish is best served at room temperature and can be enjoyed with pita, rice, or a fresh salad.

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