Maghmour (Lebanese Eggplant- Vegan)

Maghmour (Lebanese Eggplant- Vegan)

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Maghmour is a delicious Lebanese Eggplant vegan dish   made with eggplants, tomatoes, onions and chickpeas.

Maghmour (Lebanese Eggplant) | Recipe Nomad

I love eggplants! How can you not? They are full of flavor, and taste delicious sautéed in a simple marinade or in a stew or as a dip Baba Ghanoush. One of my favorite ways to eat eggplants is in this Lebanese dish called Maghmour.

Maghmour is sometimes called Lebanese Moussaka which I really don’t understand why!

  1. There’s no meat in this dish- nor is it layered like Moussaka is.
  2. Nor is there a creamy bechamel sauce.

In fact, I would be more inclined to call this a ratatouille- which is still a stretch since we’re not using zucchini or baking it. So let’s just agree to call it what it is- Maghmour. I mean if you can say Moussaka or Ratatouille why can’t you say Maghmour? The gh makes a guttural sound like you’re trying to clear your throat.

Try it…

Ma-GH-Moore

Now all at once…

Maghmour

There you go! You got it!

Maghmour is loaded with eggplants, tomatoes, onions, garlic and chickpeas with just a pinch of cumin, salt and pepper. That’s it. No added herbs or complicated sauces. Other than the chickpeas, all of the ingredients are fresh! If you want to avoid any cans you can buy dried chickpeas and soak them overnight.

All the flavor comes from the vegetables- especially the eggplant which is lightly fried before adding it to the rest of the ingredients. Frying the eggplant is the key to a good Maghmour- some people like to oven roast it. I don’t- because  fried eggplant is so good! You’ll have to do it in batches but it’s worth the extra time. The result is a more flavorful eggplant which makes it stand out in a stew full of other goodies.

Maghmour (Lebanese Eggplant) | Recipe Nomad

Traditionally, Maghmour is served at room temperature or chilled which makes it perfect for potlucks! Make a double batch and enjoy it for lunch tomorrow too!

Maghmour (Lebanese Eggplant) | Recipe Nomad

Maghmour (Lebanese Eggplant- Vegan)

Maghmour is a delicious Lebanese Eggplant vegan dish made with eggplants, tomatoes, onions and chickpeas.

10 minPrep Time

45 minCook Time

55 minTotal Time

Save Recipe

Ingredients

  • 1/4 cup Olive Oil
  • 1 Red Onion, sliced thin
  • 2 Garlic Cloves, minced
  • 3 long Eggplants or 1 round Eggplants
  • Sunflower Oil
  • 3 Tomatoes, diced
  • 1 can Chickpeas, rinsed and drained
  • Pinch of Cumin
  • Salt and Pepper, to taste
  • Parsley, for garnish

Instructions

  1. Caramelize the onions in the olive oil for 10 minutes over medium high heat. Add the garlic and sauté 1 more minute. 
  2. Meanwhile, heat a separate frying pan with sunflower oil and fry the eggplants in batches. Set aside. 
  3. When the onions are caramelized, add the tomatoes and simmer for 10 minutes covered. 
  4. Add the eggplants and chickpeas. Season with salt and pepper and a pinch of cumin.
  5. Bring to a boil, and simmer 10 minutes covered, then remove cover and simmer 10 more minutes.
  6. Garnish with parsley.

Notes

Can be served at room temperature or cold.

http://www.recipenomad.com/maghmour-lebanese-eggplant-vegan/

 

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