Recipe: Yummy Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

Lebanese Vegetarian eggplant stew, Maghmour (moussaka).

You can cook Lebanese Vegetarian eggplant stew, Maghmour (moussaka) using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Lebanese Vegetarian eggplant stew, Maghmour (moussaka)

1. Prepare 3 of large eggplants.
2. It's 4 of mild onions - sliced.
3. It's 10 of gloves garlic - sliced.
4. It's 5 of tomatoes - peeled and diced \ or you can use canned tomato.
5. You need 1 cup of cooked chickpeas or one can.
6. It's 2 tbsp of tomato paste.
7. Prepare 1 cup of water.
8. You need to taste of Salt.
9. Prepare 2 tbsp of olive oil or vegetable oil or half half.
10. It's 1 tsp of dry mint.
11. It's 1 tsp of fresh mint - chopped.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) instructions

1. There are two ways for eggplant preparation ; either deep fry eggplant - peel eggplant and cut into large cubes toss with salt then fry them in deep hot oil.
2. Or, the heather way which I used, toss eggplant cubes with onions and garlic.
3. In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color.
4. Add eggplant cubes and toss together for 5 minutes.
5. Add diced tomatoes,and salt mix them well together and leave on low medium heat for about 5 minutes then add tomato paste and water.
6. Cover the cooking pan,and bring to a boil.
7. Add chickpeas and dry mint, leave on low heat untill well cooked..
8. Add fresh mint, toss well the well cooked stew, take off the stove.
9. Pour into the serving dish.
10. Serve cold, as an appetizer, or a main course for vegetarians.