Maghmour (Lebanese Moussaka)
This filling and healthy Lebanese Moussaka, Maghmour, combines rich, buttery roast aubergine / eggplant with a fresh tomato sauce and meaty chickpeas to make this vegan stew which is even better served cold the next day.
Ingredients
- 2 medium aubergine / eggplant
- 1 tablespoon salt
- 120ml (½ c ) hot water
- 360ml (1½ c ) cold water
- 3 tablespoons olive oil (for aubergine / eggplant)
- 2 tablespoons olive oil (for onions)
- 2 onions finely sliced
- 4 cloves garlic
- ½ teaspoon ground cinnamon
- ¼ teaspon ground cumin
- ¼ teaspoon chilli powder
- 2 large tomatoes roughyl chopped
- 420g tin (14 oz can) cooked chickpeas
- 2-4 tablespoons water
- ½ teaspoon salt
Instructions
- Cut the eggplant / aubergine in to 2-3 cm (1 inch) cubes.
- In a large mixing bowl combine 1 tablespoon salt with 120ml (½ cup) hot water and stir until the salt dissolves.
- Mix in 360ml (1½ c) cold water, then add the eggplant / aubergine cubes.
- Stir to coat the eggplant, then weigh it down with a plate and leave to soak for 30 minutes.
- Preheat the oven to 200˚C fan / 220˚C / 392˚F convection / 428˚F.
- Line a baking tray with baking parchment.
- Drain the aubergine and pat dry, then place on the lined baking tray and mix with 3 tablespoons of olive oil.
- Place in the preheated oven and roast for 20-30 minutes, until the aubergine / eggplant is golden, turning halfway through.
- If you want firmer, slightly crispy chickpeas, drain and pat dry, then add to the aubergine / eggplant 10 minutes before the aubergine is due to be ready.
- Whilst the eggplant is roasting, make the sauce: fry the sliced onion in 2 tablespoons olive oil over a low-medium heat until soft and caramalized - around 15 minutes.
- Add the crushed garlic, cinnamon, ground cumin and chilli powder and cook for 2 minutes.
- Add the roughly chopped tomatoes and 2 tablespoons of water and simmer for 5-10 minutes until thick, adding a little more water if it seems to thick.
- Stir in the roasted eggplant and chickpeas (either roasted or from the can) and simmer gently for 5 minutes.
- Check for seasoning, adding a little more salt if needed.
- Serve at room temperature or cold.
- Will keep in the fridge for up to 3 days, or cool completely and freeze.
Notes
Eggplant – aubergine. Select eggplants / aubergines that are heavy and firm (heavy means they are juicy inside!)
Tomatoes – fresh tomatoes are best, but if they are not in season, use tinned / canned tomatoes.
Onions – red or brown onion both work in this recipe.
Chickpeas – I use tinned / canned chickpeas for convenience, but you can be more authentic and cook dried chickpeas before adding to the tomato sauce.
Spices – warming cinnamon, ground cumin and a touch of spice from chilli powder. You can use Lebanese 7-spice if you prefer.
Olive Oil – Use the best quality olive oil you can buy. If you don’t want to use all EVOO (extra virgin olive oil) I recommend you drizzle the cooked moussaka with it for it’s silky buttery flavour.
Salt – Sea salt or kosher salt.
Don’t skip salting and soaking the eggplant / aubergine, it makes it soft and buttery, and means you don’t need as much oil.
Line your baking tray with baking parchment – this will stop the eggplant from sticking to the tray and losing those lovely caramelised pieces as they get stuck on the tray.
You can add a little more water if you want a thinner sauce in your aubergine stew – we love a thick sauce as it is easier to scoop up with pita bread.
Crunchy chickpeas – I have tried this Lebanese moussaka recipe with both soft chickpeas – add straight to the tomato sauce from the can, and roasting the chickpeas. I like it both ways, but chickpeas with a little bite are good – to do this, dry the cooked chickpeas and add to the aubergine tray half way through cooking then bake, shaking every so often, until the chickpeas are crispy and the aubergine / eggplant is soft.
Nutrition
Calories: 423kcalCarbohydrates: 51gProtein: 13gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 2061mgPotassium: 1073mgFiber: 17gSugar: 17gVitamin A: 633IUVitamin C: 20mgCalcium: 105mgIron: 4mg
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