Maghmour is a thick, velvety Lebanese vegetarian eggplant stew with chickpeas, garlic, onions, and tomatoes with a smoky, slightly spicy flavor. The Moussaka of Lebanon!
Preheat your oven to 400 degrees F. Line a large baking sheet with aluminum foil.
Cut the eggplant into two-inch cubes. Toss the cubes onto the baking sheet with half of the olive oil. Place the baking sheet into the oven and roast 20 to 30 minutes, or until tender and browned.
Meanwhile, heat remaining olive oil in a large heavy pot with lid, over medium heat. Add onions and a pinch of salt. Saute until translucent; about 15 minutes. Add the garlic, smoked paprika, cayenne, and basil; cook for 3 more minutes.
Add tomato paste, and allow it to brown slightly. Add tomatoes, chickpeas, and roasted eggplant; bring to a simmer. Add in ½ cup vegetable stock as necessary to maintain a stew-like consistency. I only used one cup, however, the stock may not be necessary at all. Cook 20 to 30 minutes, until flavors combine well.
Serve warm garnished with a little extra basil sprinkled over.
Notes
Store Maghmour in an airtight container in the refrigerator for up to 5 days. To reheat, transfer the moussaka into an oven-safe dish and place it on the center rack of an oven heated to 350°F for about 25 to 30 minutes.
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