Steps to Prepare Award-winning Lebanese Vegetarian Eggplant Moussaka

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lebanese vegetarian eggplant moussaka. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Lebanese Vegetarian Eggplant Moussaka is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Lebanese Vegetarian Eggplant Moussaka is something which I’ve loved my whole life.

A velvety vegetarian eggplant stew with chickpeas, garlic, onions, tomatoes and dried mint. Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! Maghmour is a thick, velvety Lebanese vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes with a smoky, slightly spicy flavor. This really is a dish best served at room temperature when all the flavors are at their best.

To begin with this recipe, we must first prepare a few ingredients. You can cook lebanese vegetarian eggplant moussaka using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:

1. Prepare 3 large eggplants, peeled and cut into long thick slices
2. Take 1 cup canned chickpeas
3. Make ready 4 large tomatoes, peeled and cut into slices
4. Prepare 2 large onions, cut into thin slices
5. Take 1 tablespoon tomato paste, dissolved in 1 cup water
6. Get 6 cloves garlic, chopped
7. Take 2 tablespoons olive oil
8. Take 1 cup vegetable oil for frying
9. Take 1 teaspoon salt

It's quick, easy and super flavourful. Line two large baking sheets with parchment paper. Have a large, deep baking dish or casserole at hand. Add the onion and garlic and chickpeas and saute until softened.

Instructions to make Lebanese Vegetarian Eggplant Moussaka:

1. In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper.
2. In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
3. Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste.
4. Best served cold.

Have a large, deep baking dish or casserole at hand. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black pepper. Vegan moussaka is an eggplant lover's delight This recipe combines elements of the Egyptian and Lebanese versions of moussaka. It's an incredibly simple and healthy meal that is just as delicious.

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