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Eggplant and Chickpea Maghmour (or Lebanese Moussaka) - Vegan Hummus Recipe

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Lemon Laimoon
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Recipe Information

Recipe Available
Video-Specific Recipe

Lebanese Maghmour

Cultural Context

Originating from Lebanon, Maghmour is a beloved dish that showcases the region's rich agricultural heritage, particularly its vibrant vegetables. Traditionally prepared as a hearty meal, it reflects the Mediterranean diet's emphasis on plant-based ingredients and flavors. In modern times, variations of Maghmour have emerged globally, with many adapting the recipe to include different legumes or spices, making it a versatile favorite among health-conscious eaters.

LebaneseLBmain
45 min
medium
4 servings
Servings4
1 large eggplant (about 500 grams)
2-3 teaspoons salt
2 medium onions
8 large cloves of garlic
2 green chilies
olive oil
6 tablespoons tomato paste
2 cups chickpeas (dried, soaked and boiled)
3 cups warm water

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini provides a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils are lower in calories, while white beans are often less expensive.

cumin

🥗Healthier: coriander

💰Cheaper: caraway seeds

Coriander offers a similar flavor profile with health benefits.

1

Peel the skin of the eggplant, removing the green part, and slice it into large discs about 2 centimeters thick.

2

Season the eggplant slices with 2-3 teaspoons of salt and let them rest in a colander for about 30 minutes to draw out moisture.

3

Prepare the aromatic vegetables by peeling and cutting 2 medium onions into strips, slicing 8 cloves of garlic, and chopping 2 green chilies.

4

After 30 minutes, pat dry the eggplant slices and fry them in a pan with olive oil on high heat until golden and charred on both sides, adding more oil if necessary.

5

Remove the fried eggplants and let them drain on a paper towel.

6

In the same pan, turn the heat to low and add half a cup of olive oil and the sliced onions, cooking for about 15 minutes until soft but not browned.

7

Push the onions to one side and add the sliced garlic and chilies, cooking for about 5 minutes until the garlic is slightly browned.

8

Add 6 tablespoons of tomato paste to the pan and cook for a few minutes to concentrate its flavor.

9

Mix the tomato paste with the aromatics and add 2 cups of chickpeas, then pour in 3 cups of warm water and bring to a rolling boil.

10

Cover the pan, reduce the heat to low, and let it simmer for 30 minutes, adjusting salt as needed.

11

Nestle the cooked eggplants into the sauce and let everything simmer with the lid on for an additional 10 minutes.

12

Turn off the heat and let everything steam for 10 more minutes before serving.

Cooking Techniques

sautéingbaking

Equipment Needed

pancolanderpaper towel

Spice Level:

🌶️🌶️🌶️

Dietary

vegan

Also Known As

MoussakaMaghmourLebanese Moussaka

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