The BEST Lebanese Maghmour | A vegan eggplant dish in a tomato sauce 🇱🇧

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.

Preheat the oven to 375°F (190°C).

Slice the eggplant into rounds and sprinkle with salt; let sit for 30 minutes to draw out moisture.

Rinse and pat dry the eggplant slices, then brush with olive oil and arrange on a baking sheet.

Bake the eggplant until golden, about 20-25 minutes, flipping halfway through.

In a large skillet, heat olive oil over medium heat and sauté chopped onions until translucent, about 5 minutes.

Add minced garlic and diced bell peppers; cook until softened, about 3-4 minutes.

Stir in diced tomatoes, chickpeas, cumin, cinnamon, paprika, salt, and pepper; simmer for 10 minutes.

Layer the baked eggplant in a baking dish, followed by the tomato mixture, repeating layers until ingredients are used.

Drizzle with lemon juice and top with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary