Maghmour or Lebanese Moussaka (vegan)
A great vegan recipe with aubergine, chickpeas, tomato sauce and Lebanese spices
Prep Time
10 minutes
Cook Time
40 minutes
Servings
4
Ingredients
2 large eggplants
2 cans of 400gr of canned peeled tomatoes
3 onions
5 cloves of garlic
1 can of chickpeas (400gr)
2 teaspoon salt
1 teaspoon cinnamon
2 teaspoon cumin
1/2 teaspoon chilli powder
1 teaspoon of Za'atar
1 teaspoon of sumac
4 tablespoons olive oil
Pomegranates for decoration
1. Turn on the oven at 210°
2. Prepare the aubergines. Peel them in stripes lengthwise. Then slice the eggplant into 3 slices, cut each slices into medium sized cubes.
3. Toss the eggplant with the olive oil and salt
4. Place on a parchment baking sheet and bake for 30 minutes.
5. Chop the onions and set aside, drain the chickpeas and cut up the garlic
6. Add the oil and onions and cook for 5 minutes until softened. Add the garlic, the chickpeas and all the spices (except the Za’atar) and cook for another 5 minutes.
7. Add the tomatoes, cover it and let it simmer for 15 to 20 minutes.
8. I add the aubergines at the end with the pomegranates and Za’atar
Bon appétit from the stay at home cooks
Written by Elene Riordan
Welcome to Travelling Cooks! I’m Elene, a 50-ish-year-old British-Belgian woman living in Brussels, surrounded by my beautiful friends and family. This blog is a celebration of my three great passions—travel, restaurants, and cooking. Enjoy!