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Maghmour (Lebanese Style Moussaka, Vegan)

Maghmour (Lebanese Style Moussaka, Vegan) created by Artandkitchen

Oh so delicious if you like eggplant like me! Modified from a recipe found on http://desertcandy.blogspot.ca

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Trim the tops and bottoms of the eggplant.
  • Peel the eggplants in alternating strips, leaving strips of the dark skin.
  • Choose a large wide skillet, a 9 inch cast iron or ceramic pan is great.
  • Heat a generous amount of extra virgin olive oil in the skillet.
  • Add the eggplants and cook over medium heat until browned in spots, but not cooked through.
  • Work in batches if necessary.
  • Remove to a paper towel to drain.
  • Take 2 of the eggplants (or eggplant halves) and dice.
  • Add more extra virgin olive oil to the skillet, there should be about a 1/4 cup of extra virgin olive oil in the skillet. Add the onion and garlic and chickpeas and saute until softened.
  • Add the tomatoes, season with sea salt and freshly ground black pepper.
  • 5. Stir in the diced eggplant. Nestle the 4 whole eggplants in the skillet and cover with a tight fitting lid. Cook for 25 minutes, flipping the eggplants once halfway through.
  • 6. Test the eggplants for doneness, and add more liquid if the tomatoes get dry. The dish is done when the eggplant is tender. Sprinkle with chopped flat leaf parsley before serving.
  • Enjoy.
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RECIPE MADE WITH LOVE BY

@UmmBinat
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@UmmBinat
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"Oh so delicious if you like eggplant like me! Modified from a recipe found on http://desertcandy.blogspot.ca"
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  1. fagnipples
    You never cook in extra virgin olive oil. The second you heat the oil you destroy the delicate taste and turn it bitter. Always kook in regular olive oil, if you want the flavor of extra virgin olive oil in your dish simply drizzle some over at the end of preparation.
    Reply
  2. Wish I Could Cook
    This was easy and very flavorful. I love eggplant and this was a great way to showcase it. All definitely make again. P.S. we didn't use any oil and it was still fab!
    Reply
  3. Artandkitchen
    You offer us exacly the recipe I like: Mediterannean style, tasty healthy and well equilibrated.<br/>I used caned chickpeas and tomatoes with 3 big fresh eggplants. The parsley was fresh from the garden.<br/>This recipe is easy to follow, very easy and doesn't require a lot of work.<br/>With fresh Turkish bread this was delightful complete meal.<br/>Thanks a lot for posting your recipes here!
    Reply
  4. Artandkitchen
    Maghmour (Lebanese Style Moussaka, Vegan) Created by Artandkitchen
    Reply
  5. UmmBinat
    Oh so delicious if you like eggplant like me! Modified from a recipe found on http://desertcandy.blogspot.ca
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