How to Prepare Homemade Lebanese Vegetarian eggplant stew, Maghmour (moussaka) Cooking Basics for Beginners

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can cook lebanese vegetarian eggplant stew, maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

1. Prepare 3 large eggplants
2. Take 4 mild onions - sliced
3. Get 10 gloves garlic - sliced
4. Make ready 5 tomatoes - peeled and diced \ or you can use canned tomato
5. Get 1 cup cooked chickpeas or one can
6. Get 2 tbsp tomato paste
7. Take 1 cup water
8. Make ready to taste Salt
9. Prepare 2 tbsp olive oil or vegetable oil or half half
10. Prepare 1 tsp dry mint
11. Prepare 1 tsp fresh mint - chopped

Steps to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

1. There are two ways for eggplant preparation ; either deep fry eggplant - peel eggplant and cut into large cubes toss with salt then fry them in deep hot oil
2. Or, the heather way which I used, toss eggplant cubes with onions and garlic
3. In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color
4. Add eggplant cubes and toss together for 5 minutes
5. Add diced tomatoes,and salt mix them well together and leave on low medium heat for about 5 minutes then add tomato paste and water
6. Cover the cooking pan,and bring to a boil
7. Add chickpeas and dry mint, leave on low heat untill well cooked.
8. Add fresh mint, toss well the well cooked stew, take off the stove
9. Pour into the serving dish
10. Serve cold, as an appetizer, or a main course for vegetarians

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