If you are cutting down on fatty foods, then generously brush a non-stick baking sheet with canola oil, lay the eggplants in a single layer and roast in a preheated oven to 200C/400F for 25 minutes, or until the eggplant pieces are crisp and brown, making sure to flip every few minutes. Gradually stir the thickened milk mixture into the eggs. Required fields are marked *. Butter the bottom and sides of the pan and layer the potatoes first (if you're using them), then half the eggplants. Moussaka is a staple recipe in Greece and the Middle East. Paleo Recipes - Mama's Lebanese Kitchen And I am no exception! Line two baking sheets with baking parchment. The purpose of the cookie is to determine if the user's browser supports cookies. Scatter half of the canned chickpeas over the vegetables and season them with a few pinches of the spice mix. Eggplants: If your eggplant is large Just use one. You can also sign up for my blog newsletter to receive all the new recipes that I will be posting straight to your inbox. . Really authentic! This cookie is set by Youtube. Below we'll show you how to make Lebanese moussaka, a vegan alternative to the meat-based Greek recipe. Lebanese Moussake by Zaatar and Zaytoun - Lebanese Recipes Maghmour Maghmour is the Lebanese version of moussaka, a comforting dish prepared without meat or cheese. Happy you enjoyed and welcome to our blog! If you like the sauce to be thinner, you can add more water. Then I saut the onions in some regular olive oil until golden, before adding the garlic and chopped mushrooms, along with a squeeze of tomato concentrate from a tube. Lay those out on a paper towel as well to drain after frying. Today, however, many choose to roast the aubergines instead. You can make your own via the recipe here, or just use any mixed spice you have and like. I also added a touch of pomegranate molasses which I LOVE, especially in tomato based applications. This is a winning combo! At this point add in your drained chickpeas and mix in. easier. Events such as successful submission or closing can be tracked using cookies. Drain the aubergine and pat dry, then place on the lined baking tray and mix with 3 tablespoons of olive oil. This cookie is set by GDPR Cookie Consent plugin. This is my number three recipe according to how many people visit the site. Thank you for your feedback! This cookie is used for serving the user with relevant content and advertisement. This is completely different and its made with vegetables, tomatoes and chickpeas. Many people add beef to their Maghmour recipe. However, it also works great in the way you usually enjoy stew: Served warm, with a side of rice and salad. Preheat oven 400F. Toss eggplant in olive oil and arrange on a sheet pan. This Maghmour (Lebanese Moussaka) is a super delicious recipe you can enjoy hot or cold. Add the chickpeas, garlic and the spices and continue to cook for a few minutes until the spices and chickpeas are toasted, Add the grated tomatoes with all the juices, stir, then cover and let everything simmer for 10 minutes. Thanks a bunch for taking the time to leave your comment. Mix everything, cover with a lid and let cook until the ingredients have incorporated and look almost cooked. You can also add ground beef or lamb to the skillet after the onions caramelize, and turn this into a non-vegetarian moussaka. Leave a Comment. Slice one-third of the onions into rings and finely dice the remainder; we'll use the chopped onions for the filling and the rings for garnishing. Cube up the eggplants and fry them. Add cumin, cinnamon & curry powder, and fried eggplant. Toss the onion into the same pan as the eggplant and cook until golden. Mix everything and saut for a few minutes. lebanese-cuisine vegan gluten-free high-fiber Info Show Nutrition KCAL 176 TIME 1h 10m HEALTH A tomato sauce is often involved, as is meat (though not always). Mousaka Recipe. Please leave a comment on the blog or share your delicious photo with us on Instagram. Prepare this amazing dinner meal at home. pharmacist. But while I was obviously keen on their hummus shawarma and stuffed vine leaves, there was only one dish i always ordered. This cookie, set by Everesttech, is used for targeted ads and to document efficacy of each individual ad. A little up north, in neighbouring Turkey, the chickpeas are swapped for lamb and make a simple stew. Another great thing about Lebanese eggplant moussaka, is that it's good both hot and cold. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hey! And yes, we have a lot of Lebanese food in Jordan, which is popular among locals. Your email address will not be published. Welcome Tom, I hope you enjoy it as much as we do! By clicking Accept, you consent to the use of ALL the cookies. Set by Google DoubleClick, this cookie is used to create user profiles to display relevant ads. This cookies is set by Youtube and is used to track the views of embedded videos. Leftovers will last tightly covered in the fridge for 4-5 days. Lebanese Moussaka never tasted so good! Set aside. This veggie moussaka recipe is lighter due to not going for the traditional bechamel sauce used in moussaka. Moussaka is traditionally a Greek dish with eggplants/and or potatoes in a rich meat stew, topped with a creamy white sauce and baked. Sprinkle with additional parsley, if desired. It also helps in not showing the cookie consent box upon re-entry to the website. Mujadara {Lebanese Lentils and Rice Recipe} - FeelGoodFoodie In the second set of instructions, the mint is mentioned going in twice, at both step 5 and 7. This cookie is set by the provider mookie1.com. I tried it with mint as well, I added both dried mintand the leaves to the tomato soup and it was amazing! Comfort Foods. This is a great option for a make ahead meal and the leftovers taste great as the flavors have really had chance to develop. Line a baking tray with baking parchment. Thaw overnight before reheating. As the author says, it is delightful hot or cold. I made this today exactly as described, and it was delicious! You probably already have almost everything you need in your pantry. Now, bake the eggplant slices for 20-25 minutes at 180C (355F). I made my dishes to inspire people, not to offend them. It can be eaten warm, but is more often enjoyed at room temperature alongside a few other small dishes. Add the water and chopped peppers and bring to a boil. Yes, this dish is completely vegan and thanks to the chickpeas it has good amounts of protein and carbohydrates, making it a great well balanced meal. Using your hand, mash the tomatoes. I added a bit of paprika and a stock cube and ate it with a buttered bread roll (not so authentic) Preheat the oven to 400F. Lebanese Moussaka (Vegetarian Recipe) Roasting is a lot easier, and I enjoy the flavor a lot more. Add salt, black pepper, and brown sugar for taste. Fortunately, in the Middle East, we have many delicious eggplant dishes like Baba Ganoush or Makdous. It originated from Ottoman cuisine, and there are a few different variations. Stir to combine before pouring water. Enjoy! Broil eggplant 5 minutes per side, until browned, and place in a glass casserole dish. But make sure you boil it using a pressure cooker to make it soft right away. Fresh, light, and creamy, it's made from only four ingredients. 5 stars, Wow! Plus all the wonderful vitamins and minerals you get from the aubergines, tomatoes, and chickpeas. A delicious meze of silky smooth aubergine, a warmingly spiced tomato sauce and chickpeas. Lebanese Moussaka (Maghmour | Vegan) Turns out the Greek variety isnt the only moussaka in town. Yes. Owned by agkn, this cookie is used for targeting and advertising purposes. Vegan Lebanese Moussaka (Serves 4) 2 large eggplants 1 cups (1 oz / 30 g) all-purpose or gluten-free flour 2 tsps Lebanese seven spice Salt and ground black pepper 2 tbsps extra virgin olive oil 2 14-oz (400-g) cans chickpeas, drained. Meaty Lasagna. It will definitely add more flavour, but I simply think we don't need the extra oil and the flavour with roasting is excellent. Phenomenal. You really wont miss it! Ann, This recipe is a Mo. I have seen some websites which seem to think moussaka has to be layered. Lebanese Moussaka (maghmour) is a flavour-packed vegan eggplant stew with chickpeas, garlic, onions, and tomatoes with a slightly spicy pop of flavour from the fried green peppers. / 3 lb. Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features. Lebanese Moussaka Recipe - Sauteed Eggplant - Musakka3at Batinjan This recipe is loaded with delicious flavours you'll be making it time and time again. The cookie is set under the everesttech.net domain to map clicks to other events on the client's website. Ingredients cup olive oil divided 1 large aubergine (about 400-425 grams) cut into inch rounds 1 medium onion chopped 2-3 cloves garlic minced 400 gram tin of tomatoes or 400 grams fresh tomatoes 75 millilitres water tablespoon tomato paste 1 teaspoons sugar teaspoon salt teaspoon ground allspice pinch or two ground cinnamon Then, layer one-third of the roasted eggplants over the sauce, followed by one-third of tomatoes and half of the diced onions. Its nothing like a shepards pie! Recipe Comments What is Lebanese Moussaka (Maghmour)? She makes it with meat and its so delicious. CMRUM3 cookie is set by CasaleMedia for anonymous user tracking based on user's website visits, for displaying targeted ads. You could also saute the eggplant and onions ahead of time and then assemble everything before baking. If you want to add some spiciness, add cayenne pepper powder or red chilies. It's flavoured with garlic and warm spices like cinnamon and cumin to create a magical final result! Notify me of follow-up comments by email. Flavor-packed vegan Lebanese moussaka stew. I hope you try it one day and enjoy it as much as we do! Can you use canned, diced tomatoes I place of fresh? I love having my Maghmour with Lebanese Pita bread. This usually takes 8-10 minutes. Along withSheikh El Mahshi ( ) its one of my favorite traditional main dishes and can also be served as an appetizer. This Lebanese Moussaka is a delicious vegan eggplant, onion and chickpea stew cooked in tomato sauce. Packed with lots of veggies, its a great dish you can feel good about serving to your family. Cover with foil and bake for 30-35 minutes. Stir in the tomato sauce, wine, the 2 tablespoons parsley, the 3/4 teaspoon salt, oregano, and the 1/4 teaspoon cinnamon. For the moussaka sauce, combine the tomato passata, oil, minced garlic, parsley, and half of the spice mix in a bowl. My mouth is watering just thinking of the delicious Maghmour dish she always made me. Add the tomato paste, pomegranate molasses, spices and drained chickpeas and simmer for a few minutes. Add the onion and cook, stirring frequently, until it starts to soften, 2 minutes. It allows to record details on user behaviour and facilitate the social sharing function provided by Addthis.com. Add the cup of olive oil in a pot, set on high heat and saut the onions till translucent. Crush the tomatoes with your hand, then add to the baking pan. 1. It is usually served as a cold dish but I love have it as a warm dish too! Making the stew: In a large skillet, heat the olive oil, and caramelize the onions. Remove with a slotted spoon and drain on paper towels. Trying your maghmour tonight.. We Li e in West Gardiner Maine Best wishes The longer you cook it the more flavor your Lebanese moussaka will gain. You can bake the eggplant into the oven instead of frying in. My weekly newsletter is a journey through food & culture from my home in Istanbul. Add the cup of olive oil to a pot, set on high heat and saut the onions till translucent. Add the garlic and cook for an additional 2 minutes. Only comments in English are accepted. Use 1 can soft chickpeas, or cup dried chickpeas to get 1 cup (250 grams) cooked chickpeas. The domain of this cookie is owned by Media Innovation group. Remove with a slotted spoon and drain on paper towels. Add garlic and saut until fragrant. . But I leave it to you whether you cook your own or use tinned or jarred. Taste for seasoning, adding more salt, pepper, sugar or lemon juice to taste. I place the two baking sheets in the middle and high in the oven. WordPress. I missed her dearly. Which makes me excited to try this version with the chickpeas. for the purpose of better understanding user preferences for targeted advertisments. Where eggplants are cut to a sandwich style and with a ground beef inside. Now, that's what we call a healthy dish! You can add chicken or meat to this dish if you want to add some proteins to it. Although I tried to eat as much homemade and natural food as possible, take-out several times a week was inevitable. Lebanese moussaka (Maghmour) | Recipe | A kitchen in Istanbul Preheat the oven to 200C fan / 220C / 392F convection / 428F. So happy to know you and your family liked, Zeba! Hello, I adore this dish, its just fantastic, thanks so much for sharing. Here's a dish from Caroline's mother-in-law. So you can easily pack it in a lunch-box. Once oil is hot, fry the eggplant pieces, in batches, to a golden color. Associated with the AddThis widget, this cookie helps users to share content across various networking and sharing forums. It was love at first bite and the main reason I kept ordering in from the local Lebanese. Place the soaked chickpeas on a counter top, position a ceramic bowl over it and press gently. This dish is usually considered an appetizer dish but its filling enough to be served as an actual meal. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! You can leave out the chickpeas if you like. Lebanese Moussaka Recipe - Sauteed Eggplant - Musakka3at Batinjan Home Lebanese Moussaka Recipe - Sauteed Eggplant - Musakka3at Batinjan Appetizers, Gluten Free, Mezza, Paleo Recipes, Vegetarian6 Jump to RecipePrint Recipe Last Updated on June 11, 2022 Sauteed Eggplant Lebanese Moussaka Recipe Stir 1/2 cup of the meat mixture into the 1 beaten egg. Keep an eye on them and swap their places if one cooks faster than the other (ovens vary a lot on this). Instead, I have opted for a Greek yogurt topping. Lots of sliced caramelized onion, and garlic for flavor. Thank you for your kind comment, and for the additional information on maghmour! Turkish Moussaka (or Patlcan Musakka - Patlcan Oturtma) is an authentic dish in Turkish cuisine that features layers of eggplant, ground meat, and tomato sauce. I love usually lots of eggplant and baby Okra. Lebanese Moussaka (Maghmour) Imagine a casserole filled with layers of juicy aubergines, caramelised onions, and soft chickpeas, all smothered in a Levantine-spiced tomato sauce. A bowl of comforting homemade vegetable goodness. Moussaka A delicious vegan dish of roasted eggplants, bell peppers, tomatoes and chickpeas in a thick tomato sauce. Then jump right into the recipe below, and let's have fun preparing this marvellous Arabic eggplant dish together! Dried chickpeas (aka garbanzo beans) need to be soaked and pressure cooked before you can use them in this recipe. Also, the Lebanese version does not contain ground beef since this is a vegan dish. Measure the olive oil into a small bowl and brush it evenly on both sides of the eggplant rounds. Thanks! Place in the preheated oven and roast for 20-30 minutes, until the aubergine / eggplant is golden, turning halfway through. Some people eat more than others. Cook the onion translucent soft. Firstly, I pour vegetable oil into the pan to prepare to fry the eggplant. I hope you try it, enjoy it, and share it with your friends and family! The word moussaka itself derives from Arabic musaqqaa, suggesting a likely Levantine origin. This is the kind of food I wouldve only expected to find at a restaurant and then would want to go back there over and over just for this dish. Theres no potato in Moussaka. Peel off stripes of the skin of the aubergine so it resembles a zebra pattern, then chop into 1 cm ( in) cubes. Add the chopped tomatoes, tomato paste, chili powder (if used) and salt and cook for 5 minutes. Remove each of them when they both turned brown. I also use cinnamon, along with black pepper and salt. Moussaka Recipe - Pinterest Thank you Hadia! If your tomatoes are acidic tasting, they can through off the entire dish. Let me know if you made one. Support our work, get monthly meal plans, and direct nutritional If you're cooking them on multiple trays, then set the oven to fan mode at 160C (320F) and swap the trays halfway through cooking time. Neatly add the fried eggplants to the pot, sprinkle the dried mint, reduce heat to very low, cover up and simmer for 25-30 minutes. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Its a lot lighter, with no creamy sauce at all, and can be made with or without meat. This looks so simple to make, but so good, cant wait to try this recipe its definitely the type of dinner my family will love! This is what makes the aubergines so silky smooth and rich, and is a common method in Middle Eastern aubergine recipes. Feb 22, 2022 - This Greek Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. Repeat the procedure as necessary (until all the chickpeas are totally peeled). Remove the eggplant and transfer it to the plate with a paper towel to help absorb the excess oil. Maghmour is the Lebanese version of moussaka, a comforting dish prepared without meat or cheese. Tag @deliciously.mediterranean and hashtag it #deliciouslymediterranean, Your email address will not be published. Cover and let it simmer for another 5 minutes. The article has truly peaked my interest. Lay them on a lined baking sheet, drizzle over the olive oil, and bake in the oven for about 10 minutes. Let it simmer for 10 minutes or when the chickpeas become soft. While some refer to the dish as an aubergine stew, it is commonly served as part of a meze spread. Add the garlic slices and peeled chickpeas and sizzle with the onions for 20 seconds. Thanks for sharing Once ready, add the eggplant to the pan, and very gently stir until just combined. Then slice the eggplant into 3 slices lengthwise, then cut each slices into medium sized cubes. This is easier and less messy. You can add other vegetables such as okra or green bell pepper. The na_tc cookie is used to recognize the visitor upon re-entry. Dont be afraid of spicing this up with warming spices like cinnamon, and feel free to add more spice like dried cumin, paprika, dried coriander. Its often referred to as Maghmour. You can make your own via the recipe here, or just use any mixed spice you have and like. For the okra you can buy the frozen baby okra from the grocery store and fry them it doesnt have to be fresh because okra is not always in season. Add the water and bring to a boil. PubMatic sets this cookie to track when the server-side cookie store was last updated for the browser. Then, mix all the Lebanese spice mix ingredients in a cup with salt and pepper to taste. You can store in an air tight container after serving for up to 3 days. San Marzano Tomatoes are the best for this recipe; they're not acidic tasting. Stir for few minutes till it turns translucent. Super yummy too! Moussaka is found is many Mediterranean cuisines as well. Lebanese Eggplant Moussaka (Maghmour) Toss the eggplant with the oil and salt, then lay on a parchment lined baking sheet (do not overcrowd them) and bake for 30 minutes. With that said, now it makes sense to know that the leftovers of the Lebanese moussaka would taste great out of the fridge too; and it makes sense too, that most probably, the orgin of moussaka must be Arabic. Many people dont use okra but I LOVE it! You know how good our grandmas dishes are right? The spices: I used seven spices, commonly used in Middle Eastern cooking. Each country along the Mediterranean has some sort of version of this dish and their own name, of course, but pretty much the same concept of fried eggplant in tomato sauce. Makes 8 to 10 servings. Serve it with pita bread/ Lebanese bread! Here are more foreign eggplant recipes from around the world to try: A delicious Lebanese Moussaka which is a vegan dish made with eggplants and chickpeas. Hi! Its one of my go-to dishes for easy but amazingly tasty weeknight dinner. The Lebanese Moussaka, also known as maghmour, is the lighter dairy-free, vegan cousin of the famous Greek Moussaka. These cookies ensure basic functionalities and security features of the website, anonymously. The Greek Moussaka is more of a Sheppards Pie dish with meat on the bottom and potatoes on the top. Add the sliced onions and cook until caramelized and golden brown, 6-8 minutes, tossing frequently throughout. The secret in their recipe was to peel the soaked chickpeas before cooking them, and by that said, you would take the Lebanese mousaka to the next level. How much is one serving and are the nutritional facts accurate? Serve warm or at room temperature, garnished with a generous sprinkling of finely chopped flat-leaf parsley. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Please note new comments are moderated before publishing and may take a few hours or days to show up. Greek Moussaka - layers of ground lamb and eggplant are topped with bechamel and baked. Then add to the baking disheggplants don't need to be fully cooked since they will finish in the oven. Thank you for a wonderful recipe. Cook and stir for 1 minute more. Mix everything and saut for a few minutes. This Lebanese Moussaka sounds absolutely delicious - so delicious it has my mouth watering. help! Eggplant Chickpea Recipe {Lebanese Moussaka - Maghmour} If your olive oil is good, that flavour is hard to beat. Add the chopped tomatoes, stir well, and cover while cooking over medium-high heat for 2-3 minutes. Tom. On the regular list was a Lebanese. Serve it with pita bread. Mix well, bring to the boil and leave to simmer, covered, for 10-15 minutes to allow the flavours to settle. Im so glad I came upon this recipe! Lebanese moussaka. 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. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. This cookie is set by the provider Media.net. If using canned chickpeas, skip this step. Add the garlic and cook for 1 . Hi, I'm Farah! The cookie is used to calculate visitor, session, campaign data and keep track of site usage for the site's analytics report. The cookie is set by CasaleMedia. I like this with rice, plain basmati rice or vermicelli rice. Once hot, add chopped garlic and onion. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. You can also freeze this Lebanese moussaka, and it will keep well for up to 3 months. 5 oz. Thank you for sharing and Ill be making more from this blog based on how wonderful this dish came out. I would love to see your creations!Hashtag them #Hadias Lebanese Cuisine. The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. Leave aside for 10 minutes or so while oven heats, over a colander if you can to get rid of some of the moisture. Traditional Moussaka recipe with eggplants (aubergines) and potatoes Dice into 1.5-2 inch cubes, and sprinkle generously with salt. In this recipe, I am not making it into a stew or soupy since less sauce gives a stronger taste. You may add pomegranate molasses for extra flavor. The flavors really develop overnight in the fridge, so this is one of the few times I like leftovers more than the fresh dish. My Mom's Lebanese Moussaka (maghmour). A velvety vegetarian eggplant Heat olive oil in a large saute pan over medium heat, add the chopped eggplant and saute until golden brown. Peel the eggplant, leaving some strips of skin attached. In the birthplace of agriculture and many a culinary delight, moussaka is a meze dish of cooked aubergine, tomato sauce and, often, chickpeas. I do have one question. CMPRO cookie is set by CasaleMedia for anonymous user tracking, and for targeted advertising. The Lebnanese moussaka or maghmour, as it is called in some sectors in Lebanon, has some common elements with the Greek moussaka, but the end result of the Lebanese version is a vegan stew rather than a meaty gratin, an appetizer that is hearty enough to consider it a meal in itself. Add half of teaspoon of baking soda to the passata to remove the tomatoes' acidity. This information is used to pick out ads delivered by the platform and assess the ad performance and its attribute payment. It allows to record details on user behaviour and facilitate the social sharing function provided by Addthis.com. If you dislike the thought of sauteing the vegetables. Don't let these few humble ingredients fool you! Meanwhile, in a small pan, toast pine nuts over low heat until browned, about 5-6 minutes. Like!! Stir to combine the lentils and rice and return the lid to continue cooking. 2 large eggplants (about 2 pounds), peeled and cut into 2-inch cubes, 1 648ml jar of Stefano tomato basil sauce. This cookie is set by DoubleClick to note the user's specific user identity. I used a medium-sized brown onion for this recipe. RLCDN sets this cookie to provide users with relevant advertisements and limit the number of ads displayed. 2. Repeat the procedure as necessary (until all the chickpeas are totally peeled). Lebanese Moussaka Stew [Maghmour] MasalaHerb.com Stir in the flour, the 1/2 teaspoon salt, and pepper. Delicious layers of roasted eggplants, tomatoes, and chickpeas come together into a hearty casserole that will make everybody happy. Lots of sliced caramelized onion, and garlic for flavor. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. That doesnt mean Im skimpy on the olive oil, though! The book is available in Beirut at Librarie Antoine or Virgin Megastore. In a skillet, heat the olive oil and caramelized the sliced onions. Xo xo. Add in the tomato paste, tomato puree sauce, salt, spice and water. 130 ml olive oil (I use a mild extra virgin), 800 g tomatoes, skinned and chopped (fresh or tinned), 500 g cooked chickpeas (from 200 g dry chickpeas or 2x400 g tins), finely chopped flat-leaf parsley, to garnish. Make this to your taste! MOUSSAKA EGGPLANT RECIPE MOROCCAN-ISRAELI DiSH - YouTube TDCPM cookie is set by Cloudflare service to store a unique ID that identifies a returning user's device which is then used for targeted advertising. You also have the option to opt-out of these cookies. 25 Authentic Lebanese Recipes - Insanely Good Before I moved to Istanbul, I lived a very different life in London. Saut for a few minute and then cover and simmer for about 5 minutes on medium-low heat. It's quick, easy and super flavourful. Wash the chickpeas thoroughly and drain. There are many ways to make the Lebanese Moussaka (maghmour), but my favourite method is frying the eggplants, onions and pepper and then baking everything. Cut into squares to serve. Thank you Zeba! Instructions I find preparing the eggplant first means I don't have to worry about them as the sauce is cooking. Ready to serve in 45 minutes, its a great easy weeknight meal and can also be made ahead of time.
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lebanese moussaka recipe
