Eggplant in olive oil vegetarian recipe is a famous Lebanese starter known as Moussaka or MAGHMOUR. Marc’s version is healthier than the traditional lebanese way because the eggplants are baked instead of being fried.

WHAT IS LEBANESE MOUSSAKA OR MAGHMOUR ?

Maghmour is a Lebanese vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes with a smoky flavor. Maghmour is sometimes called Lebanese Moussaka. However, it is quite different from the Greeks. Moussaka is an Arabic word that means chilled.

INGREDIENTS

360 Grams Baked eggplants
210 Grams Plum tomatoes
80 Grams chick peas
55 Grams Sliced garlic
60 Grams Sliced onions
3 Tbsp olive oil
1 Tbsp tomato paste
1 ½ Tsp salt

EQUIPMENTS

Mixing Bowl
Cooking Spatula
Medium size Pot
Baking tray

METHOD OF COOKING 
Step 1

Soak the chick peas overnight. The next day drain and rinse the chick peas. Poor fresh water and the chick peans in a pot. The water must be about about 2 above the surface of the chickpeas. Bring to a boil and simmer until chickpeas are tender, about 40 minutes to an hour and set aside.

Step 2

In a pot, bring water to a boil, place the plum tomato while making a small incision from the top. Cook them for about 10 minutes until tender then peel the skin and fine chopped. Do not throw the skin you can fry it until crispy and use it for decoration. It’s not the authentic way but i always like the elevate the dish decoration.

Step 3

Preheat your oven to 200°C. Cut your eggplants into cubes or big D. Drizzle olive oil and sprinkle with salt on the eggplant than place on a baking tray. Bake in the oven until tender and browned (about 20 minutes).

Step 4

In medium sized pot poor in olive oil on a medium heat. Add onions, the garlic and cook until tender. Then add fine chopped blanched tomatoes, the baked eggplants, the tomato paste and a pinch of salt and simmer until everything is properly cooked for about 15 minutes. Finally add in the chick peas and additional water if necessary to maintain a moist, stew-like consistency. This dish is served the next day, cold with lebanese pita bread and a drizzle of olive oil on the top. Sahtein!

DID YOU MAKE THIS RECIPE?

Please let me know how Eggplant in olive oil vegetarian recipe turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed. Here is another lebanese recipe made from chick peas.

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