Maghmour (Lebanese Moussaka)
Maghmour is one of those cozy, comfort dishes you just can’t get enough of. Think fried eggplant, tender chickpeas, and a garlicky, spiced tomato sauce coming together in the most delicious way.
Often called “Lebanese Moussaka,” it’s like a veggie version of the classic, swapping out meat for protein-packed chickpeas. This dish is rich, flavorful, and perfect served with crusty bread or a side of rice to soak up all that saucy goodness. Trust me, it’s a total must-try if you love Middle Eastern flavors!
Storage
Refrigeration: Store leftover Maghmour in an airtight container in the refrigerator for up to 4 days. You can freeze Maghmour for up to 2 months. Thaw in the refrigerator overnight before reheating.
Maghmour (Lebanese Moussaka)
Ingredients
- 3 medium-large eggplants peeled in stripes
- 1 medium onion chopped
- 3 garlic cloves minced
- 400 g canned chopped tomatoes
- 1 tbsp tomato paste
- 400 g boiled chickpeas
- ½ tsp sugar
- 250 ml water
- ¼ tsp black pepper
- ½ tsp salt
Instructions
- Cut the eggplants into medium-sized cubes. Fry them in an air fryer or oven until golden and tender for about 15 minutes.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the canned chopped tomatoes, tomato paste, sugar, black pepper, and salt. Cook until most of the liquid has evaporated and the sauce thickens about 10-15 minutes.
- Add 1 cup of water to the pan, stir well, and bring to a gentle simmer. Cook for another 5 minutes to allow the flavors to meld.
- Add the boiled chickpeas and the fried eggplant cubes to the pan. Stir well to combine all the ingredients. Cover the pan and cook for an additional 15 minutes on low heat, stirring occasionally.
- Once everything is well combined and heated through, remove from heat. Serve hot, garnished with freshly chopped parsley.
Notes
- Ensure the eggplants are cut into uniform medium-sized cubes for even cooking. Bake them until golden and tender, adding a rich flavor and texture to the dish.
- Cook the tomato mixture until it thickens and most of the liquid evaporates, concentrating the flavors. Adding a bit of sugar balances the acidity of the tomatoes, creating a harmonious sauce.
- Allowing the sauce to simmer gently with water helps meld the flavors together. This step ensures that the chickpeas and eggplant absorb the tomato sauce’s essence, enhancing their taste.
- Stirring occasionally while simmering ensures that the ingredients cook evenly and prevent sticking to the pan. Covering the pan during the final cooking phase helps retain moisture and allows the flavors to blend further, resulting in a cohesive dish.
- Garnish the Maghmour with freshly chopped parsley just before serving to add a fresh herbal note and enhance the presentation.
- Maghmour can be served as a main dish accompanied by flat bread or rice.
- For an extra layer of flavor, consider adding a pinch of ground cinnamon or allspice to the tomato sauce.
- Maghmour tastes even better the next day as the flavors have more time to develop. Simply reheat before serving.
Related: Falafel Recipe
Related: Hummus Recipe
Related: Turkish Stuffed Eggplant
Related: 30 Best Lebanese Foods
Related: 35 Popular Middle Eastern Foods
