This maghmour recipe, is a traditional vegan Lebanese dish packed with flavor. It’s a hearty meal features chunky eggplant, chickpeas, onions, and a blend of aromatic spices, all simmered in a rich, tomato-based sauce. Straight out the pages of my family's cookbook, this dish is delicious and simple to prepare.
What is Maghmour?
Maghmour, also known as Lebanese moussaka, is a traditional dish originating from the Middle Eastern region, particularly from Lebanon.
It is a delightful eggplant-based dish that bears similarity to moussaka but is distinguished by its absence of meat and its unique presentation.
Unlike traditional moussaka, Maghmour is not layered.
It may also be referred to as "Maghmoor" or “masa’a’ah” in Lebanon, and "mnazaleh" in some regions, with slight variations in recipes.
In other Middle Eastern countries, it may be known as "Imam Bayildi," a similar eggplant-based dish with its origins in Turkey.
Similar Lebanese Recipes
Lebanese people adore their eggplant dishes, like this eggplant stuffed with rice and veggies.
If you prefer tomato-based dishes, give my bamia (okra stew) or my vegan bazella (stewed peas and carrots) a try. All these recipes are filled with flavor!
Key Ingredients and The Steps
The complete list of ingredients with measurements, can be found in the full recipe card below.
I like using red (purple) onions thinly sliced, I also thinly slice the garlic cloves too.
You will need globe eggplants, which are usually semi-peeled in alternating strips to maintain their shape while cooking.
Once the eggplant is diced into chunks, I enlisted my trusty air-fryer to fry them without oil until they are golden brown, but in the next step I explain how else to prepare them.
If you don't have an air fryer, you can achieve a similar result by baking the eggplant with a couple of tablespoons of olive oil, although the traditional method involves frying in oil.
Whilst the eggplant is frying, prepare the fresh ripe tomatoes, one batch should be pureed to create a smooth base using a food processor.
Once pureed, set this aside to use as the tomato sauce. The other batch is diced, you'll see this in subsequent pics.
In a non-stick pan over high heat, sauté the sliced red onions with two tablespoons of water or olive oil, until they are soft and translucent. Add the sliced garlic cloves and saute until they have softened.
Add diced tomatoes to the pan and cook until they have softened (a few minutes).
Add in chickpeas, tomato paste, tomato puree, and all the spices (including 7 spice), salt and pepper. Stir until everything is well combined.
Let it simmer for 5 minutes on medium-low heat. The sauce will thicken slightly.
Gently stir in the air-fried eggplant and let everything simmer on low heat for 15 minutes, allowing the flavors to meld together.
Turn off the heat and allow the Lebanese moussaka to cool for at least 15 minutes. Serve warm or cold.
How I Eat It
I find it most enjoyable at room temperature, topped with toasted pine nuts and fresh chopped parsley - I didn't chop them for the pics!
I sometimes use Lebanese pita bread to scoop it up when my stomach can handle it. Otherwise, I use fresh cut onion to scoop it up and eat with my hands.
A side of crisp Arabic salata is a refreshing must for me.
All-in-all, it's a typical way of eating for Middle Easterners.
FAQ
The exact origins of moussaka are unclear, but it is believed to have originated in the eastern Mediterranean and Middle East regions.
The dish has been documented in various forms as far back as the 13th century.
With the earliest known written reference to moussaka appearing in an Arabic cookbook from the 13th century called "Kitab al-Tabikh" (The Book of Dishes).
However, the dish “moussaka” as most know it today, typically features layers of eggplant, ground meat, and a creamy béchamel sauce. It was likely developed in Greece during the 19th century.
In Arabic the word “moussaka” translates to English as “cold” and refers to how this dish can be eaten cool.
It is pronounced as “musa·a·ah” (the “k” is silent) or "mu·saq·qa'ah" (depending on the region).
As you have most likely deducted, there are various moussaka recipes around the Middle Eastern and Mediterranean regions.
Hence this recipe is the Lebanese version.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Maghmour
Ingredients
- 3 medium - large Eggplants peel off alternating strips and cut into large cubes or chunks
- 3 small Red onions sliced
- 2 tablespoons Water
- 3 medium Tomatoes diced
- 3 medium Tomatoes pureed in food processor
- 1 can Chickpeas drained and rinsed (or 1½ cups)
- 2 tablespoons Tomato paste heaping
- 5 Cloves Garlic sliced
- 1 teaspoon Salt or to taste
- ½ teaspoon Lebanese 7 spice
- ½ teaspoon Black pepper cracked
- ⅛ teaspoon Cayenne Pepper
- 1⅓ cups Water
Instructions
- Air fry the eggplant without oil until golden brown, about 15 minutes. Do this whilst preparing and cooking the rest of the dish. If you prefer you can oven bake or shallow fry them with oil until golden brown.
- In a non-stick pan over high heat, sauté red onions with two tablespoons of water (or oil) until they are soft and translucent. Add the sliced garlic cloves and saute until they have softened (see note 1)
- Add diced tomatoes to the pan and cook until they have softened (a few minutes). Meanwhile, puree the other batch of tomatoes in a food processor then the puree into the pan along with the chickpeas, tomato paste, and all the spices and seasonings. Stir until everything is well combined. Let it simmer for 5 minutes on medium-low heat. The sauce will start to thicken slightly.
- Gently stir in the air fried eggplant and up to 1⅓ cups of water and let everything simmer on low-medium heat for 15 minutes, stirring occasionally, allowing the flavors to meld together (the sauce will thicken further)Turn off heat and allow the maghmour to cool for at least 15 minutes. Serve warm or at room temperature. Optional (highly recommended - top with dry toasted pine nuts and freshly chopped parsley leaves)
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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David K
Absolutely terrific, easy to make, loads of positive comments from our guest.
Zeyna
I don’t see olive oil?
Janelle Hama
This is a low fat recipe. But feel free to use olive oil to fry your eggplant if you desire
Mim
I made a wrap with mine using Leb bread.
Janelle Hama
Good choice! I sometimes do that too 🙂