How To Make Lebanese Maghmour

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.

Peel the eggplants and cut them into cubes about 1.5 cm thick.

Heat safflower oil in a pan over high heat, about 1 cm deep.

Fry the eggplant cubes in batches for about 5 minutes until golden-brown, or alternatively bake in the oven at 180 degrees for 20 minutes.

Transfer the fried eggplant to a bowl and repeat with remaining batches.

Dice the brown onion and add it to a small pot with 3 tablespoons of olive oil over medium heat.

Sauté the onion until golden-brown.

Add crushed garlic cloves, dried mint, salt, sweet paprika, and black pepper to the onions and mix.

Pour in 1 cup of cold water, 2 cans of chickpeas, 2 cans of crushed tomatoes, and 1 tablespoon of tomato paste; mix together.

Add the fried eggplant to the mixture and combine.

Cook on low to medium heat for 20-25 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level: