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4.8 from 12 votes

Lebanese Moussaka (Maghmour)

Hearty, healthy, and delicious, Lebanese Moussaka aka Maghmour, will become a regular in your kitchen.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 2 people
Calories: 318 kcal
Course: Main Course
Cuisine: Middle Eastern , Lebanese

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

    Cup of Yum
  1. Preheat the over to 200C (400F)
  2. 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.
  3. 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.
  4. Bake for about 20-25 minutes at 200C (400F). Before taking it out, make sure the eggplant has softened and is fork-tender.
  5. Finely chop the onion, mince the garlic, and chop the tomatoes, if you are using fresh tomatoes.
  6. 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.
  7. Add the garlic, and cook for 1-2 more minutes.
  8. 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.
  9. Make sure you add a little water from time to time so the tomatoes don't stick to the pan and burn.
  10. Once the fresh tomatoes are cooked and fragrant, add the cooked eggplant, and chickpeas.
  11. Add a little water, to make sure you get the right stew consistency.
  12. Add the dried mint and combine well.
  13. 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

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

% 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.