Easy Maghmour (Lebanese Moussaka)
Maghmour, also known as Lebanese Moussaka, is a traditional vegan Lebanese dish made with thickly cut tender eggplant pieces, chickpeas, onion and spices that have been simmered in a rich red sauce made with tomatoes. This is a healthier oil free version that is naturally gluten free.
Servings: 6 servings
Calories: 54kcal
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.3 medium - large Eggplants
- In a non-stick pan over high heat, sauté red onions with two tablespoons of water until they are soft and translucent. Add the sliced garlic cloves and saute until they have softened (see note 1)3 small Red onions, 2 tablespoons Water, 5 Cloves Garlic
- 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. Add in chickpeas, tomato paste, tomato puree, 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.3 medium Tomatoes, 3 medium Tomatoes, 1 can Chickpeas, 2 tablespoons Tomato paste, 1 teaspoon Salt, ½ teaspoon Lebanese 7 spice, ½ teaspoon Black pepper
- 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 Lebanese moussaka 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)1⅓ cups Water
Video
Notes
Note 1 - when sauteing with water, constant stirring is required to avoid the food sticking to the pan, a nonstick pan is required.
Normally maghmour calls for the eggplant to be fried and the onions and garlic to be sauteed in olive oil.
Nutrition
Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 442mg | Potassium: 442mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1127IU | Vitamin C: 23mg | Calcium: 35mg | Iron: 1mg