Lebanese Moussaka - Maghmour
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Servings
6 people
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Calories
292 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Lebanese Moussaka - Maghmour
Description
Lebanese Moussaka - Maghmour blends roasted eggplant and chickpeas in a spiced tomato sauce featuring pomegranate molasses, seven spices, and cinnamon. The eggplants are peeled partially and cubed, salted to draw out moisture and bitterness, then roasted until soft and golden. Meanwhile, onions are caramelized to bring out sweetness, garlic and fresh tomatoes are added, and combined with crushed tomatoes, tomato paste, and chickpeas. Green bell pepper adds freshness and texture. This results in a flavorful, saucy vegetable stew with rich, slightly tangy notes from the pomegranate molasses and warm spices.
The texture balances tender roasted eggplant cubes with soft cooked chickpeas in a sauce that melds sweet, sour, and earthy flavors. The roasting enhances the eggplant's depth, while layering aromatic spices and slow-cooked onions creates a complex base. This dish can be enjoyed alone, or paired with vermicelli rice or pita bread to soak up the sauce, making it versatile for different meals.
The recipe suggests flexibility in cooking—as air frying the eggplant is an option—and fast preparation ahead of baking. The pomegranate molasses may be substituted with balsamic vinegar and a pinch of sugar if unavailable. Meat can be added by browning ground beef or lamb after caramelizing onions if desired. Leftovers keep well refrigerated for several days and freeze effectively, making it practical for meal planning.
Ingredients
For the eggplant:
- 2-3 eggplant about 1lb, 500g total, medium sized
- salt to sprinkle
- 2 tablespoon olive oil
For the rest of the dish:
- 2 tablespoon olive oil
- 2 yellow onion thinly sliced
- 6 garlic cloves, sliced
- 2 tomato diced in 1/2 inch cubes
- 3 tablespoon tomato paste
- 1 tablespoon pomegranate molasses See Notes
- 1 teaspoon seven spices or allspice
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 can crushed tomatoes 14.5 oz, 400 g
- 1/2-1 cup water
- 1 can chickpeas 14.5oz, 400g, drained
- 1 green bell pepper diced
For garnish:
- 1/4 cup parsley chopped
- 1/3 cup almond slivers toasted or pine nuts
Instructions
To roast the eggplants:
- Heat oven to 425 F (220C). Peel the eggplant, leaving some strips of skin attached. Dice into 1.5-2 inch cubes, and sprinkle generously with salt. Leave aside for 10 minutes or so while oven heats, over a colander if you can to get rid of some of the moisture.
- Pat dry, and arrange single layer in a baking pan. Drizzle with olive oil, and toss with hands to coat evenly. Roast for 25-30 minutes, tossing around halfway through cooking time, until golden brown and cooked through. Reduce oven temperature to 350 F (180C). Alternately, You can air fry at 375 F (190C) for 15-18 minutes, shaking the air fryer basket several times throughout the process.
To assemble the moussaka:
- Heat the remaining 2 tablespoon of olive oil in a large skillet or dutch oven (oven safe if you have) over medium high heat. Add the sliced onions and cook until caramelized and golden brown, 8-10 minutes, tossing frequently throughout.
- Add the sliced garlic and diced tomatoes, then lower the heat to medium and simmer for five minutes.
- Add the tomato paste to the pan, and saute for 30 seconds before adding the pomegranate molasses if using, along with the seven spices, cinnamon, pepper, and salt.
- Add the crushed tomatoes and the water and simmer for a few minutes. Start with 1/2 cup of water, and if you feel the sauce needs to be looser add another 1/2 cup.
- Add the roasted eggplants, drained chickpeas, and diced bell pepper to the sauce, toss to combine well and transfer to an oven safe baking dish if you need to. Cover loosely with foil. Bake for 30-35 minutes until bubbling.
- Serve topped with chopped parsley, and toasted almond slivers or pine nuts (optional), preferably with basmati rice or vermicelli rice.
Notes
- Pomegranate molasses adds a distinctive tangy sweetness; if unavailable, substitute with balsamic vinegar plus a pinch of sugar.
- This dish serves well with vermicelli rice, pita bread, or on its own.
- For a meat variation, brown 1 lb (500 g) ground beef or lamb with onions before continuing the recipe.
- You can prepare most of the dish in advance and bake within 1-2 days; cover with foil to store.
- Leftovers last 4-5 days refrigerated and can be reheated by microwave or stovetop.
- Can be frozen for 2-3 months; thaw overnight before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Calories | 292kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 554mg | 23% |
| Potassium | 1014mg | 22% |
| Fiber | 13g | 52% |
| Sugar | 17g | 34% |
| Vitamin A | 739IU | 15% |
| Vitamin C | 37mg | 41% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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