Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lebanese vegetarian eggplant stew, maghmour (moussaka). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Lebanese Vegetarian eggplant stew, Maghmour (moussaka) is something which I’ve loved my whole life.

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

The ingredients needed to make Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

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

Instructions 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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