Lebanese Moussaka (Maghmour)
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
2 people
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Calories
318 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese
Lebanese Moussaka (Maghmour)
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Hearty, healthy, and delicious, Lebanese Moussaka aka Maghmour, will become a regular in your kitchen.
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Ingredients
- 2 eggplant
- 1 yellow onion
- 2-3 garlic cloves
- 3 fresh tomatoes
- 1-2 tablespoon tomato paste
- ½ cup water adjust while cooking
- 1 cup chickpeas
- ½ teaspoon cinnamon
- 2 teaspoon dried mint
- salt and pepper
Instructions
- Preheat the over to 200C (400F)
- Wash, peel, and cut the eggplants. Peel the eggplants leaving some lines of skin. This way, the eggplant will keep its shape while cooking, and when stirred with the rest of the stew ingredients. Cut the eggplant into big chunks.
- Place the eggplant pieces in a baking tray, drizzle a generous amount of olive oil, and combine making sure all the pieces are well coated.
- Bake for about 20-25 minutes at 200C (400F). Before taking it out, make sure the eggplant has softened and is fork-tender.
- Finely chop the onion, mince the garlic, and chop the tomatoes, if you are using fresh tomatoes.
- Heat some olive oil in a medium saucepan over medium heat. Add the onion finely chopped, and cook for a few minutes until the color starts to change.
- Add the garlic, and cook for 1-2 more minutes.
- Add the tomato paste, cinnamon powder, and fresh tomatoes. Bring the heat to medium-low, stir well, cover with a lid, and cook for at least 10 minutes.
- Make sure you add a little water from time to time so the tomatoes don't stick to the pan and burn.
- Once the fresh tomatoes are cooked and fragrant, add the cooked eggplant, and chickpeas.
- Add a little water, to make sure you get the right stew consistency.
- Add the dried mint and combine well.
- Garnish with fresh mint and lemon zest and serve.
Notes
- If you like tahini sauce, you can make a quick tahini sauce like the one we use for our Tahini Eggplant, and drizzle some over the dish before serving.
- Make it spicy by adding some harissa paste, chili flakes, cayenne pepper, chili powder, or chili oil to make this eggplant and chickpea stew spicy.
Nutrition Information
Show Details
Calories
318kcal
(16%)
Carbohydrates
65g
(22%)
Protein
15g
(30%)
Fat
3g
(5%)
Saturated Fat
0.5g
(3%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
95mg
(4%)
Potassium
1910mg
(55%)
Fiber
24g
(96%)
Sugar
28g
(56%)
Vitamin A
1842IU
(37%)
Vitamin C
43mg
(48%)
Calcium
135mg
(14%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 65g | 22% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 95mg | 4% |
| Potassium | 1910mg | 41% |
| Fiber | 24g | 96% |
| Sugar | 28g | 56% |
| Vitamin A | 1842IU | 37% |
| Vitamin C | 43mg | 48% |
| Calcium | 135mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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