Maghmour, also known as the Lebanese Moussaka, is a vegan delight that transcends borders. Originating from Lebanon, this plant-based masterpiece features layers of eggplant, chickpeas, tomatoes, and aromatic spices. A harmonious blend of flavors, Maghmour tells the tale of Levantine elegance on a plate.
| Country | Lebanon |
| Degree of Difficulty | Easy |
| Type of Food | Main Course |
| Cooking Time | 45 minutes |
| Preparation Time | 15-20 minutes |
| Total Time | 1 hour |
| Serving Size | 4 servings |
Ingredients:
- 2 large eggplants, sliced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 4 large tomatoes, diced
- 1/4 cup tomato paste
- 1/4 cup olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Heat olive oil in a large pan. Add onions and garlic; sauté until golden.
- Add chickpeas, tomatoes, tomato paste, cumin, paprika, salt, and pepper. Simmer for 15 minutes.
- In a separate pan, fry eggplant slices until golden brown.
- Layer half of the eggplant in a baking dish, followed by half of the chickpea-tomato mixture. Repeat the layers.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
- Garnish with fresh parsley before serving.
Nutritional Information: (Per Serving)
| Calories | 280 kcal |
| Fat | 12g |
| Protein | 7g |
| Carbohydrates | 40g |
| Sugar | 12g |
| Fiber | 12g |
Optional Additions or Substitutions:
- Add a pinch of cinnamon for extra warmth.
- Top with vegan cheese for a melty finish.
Tips or Variations:
- Ensure eggplant is thoroughly cooked for a creamy texture.
- Adjust spices to suit your taste.
Other Countries:
- Maghmour is also enjoyed in neighboring countries like Syria and Jordan.
Allergen Checklist:
- Vegan
- Gluten-free
- Nut-free
- Soy-free
