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The Best Vegan Maghmour Lebanese Moussaka Recipe

VEGAN-MAGHMOUR-LEBANESE-MOUSAKKA-COVER

I’ve seen a few variations of this recipe including fresh tomatoes and dried chickpeas that have been soaked. These are totally fine substitutions to make. This Vegan Maghmour Lebanese Moussaka is a fairly pantry-friendly vegan dinner recipe making it easier to make year-round.

The eggplant can be cut into long slices if you prefer. I used Indian eggplants when filming this recipe since that’s all they had in the store and it turned out delicious. I used a few more since they were small. If the eggplant is deep-fried in ½ cup of extra virgin olive oil it will take this recipe to that next level. Be sure to be careful when deep-frying anything as hot oil is dangerous! 

maghmour-vegan-lebanese-mousakka-recipe

Is Moussaka Greek or Lebanese?

There are many different versions of moussaka that come from different regions. The word moussaka is actually Arabic in origin meaning “cold”. I know! This totally goes against our favorite character – Gus – from My Big Fat Greek Wedding who believes all words originate from the Greek language. 😉 But the meaning of this word does explain why the leftovers from this vegan dish taste so wonderful straight out of the fridge.

You might be wondering “What is the difference between Greek and Lebanese Moussaka?”. The Greek version of moussaka is typically a casserole made up of eggplant, potato, and tomato ground meat topped with a creamy béchamel sauce. The Lebanese version of moussaka is a stew comprised of eggplant, chickpeas, and spices in a tomato sauce. You will love this Vegan Maghmour Lebanese Moussaka!

maghmour-mousakka-recipe

Maghmour Lebanese Moussaka

This Lebanese moussaka is a delicious vegan eggplant stew cooked with chickpeas in a hearty tomato sauce with just the right amount of spice to leave you wanting more. I’m usually a seasonal eater, but this is one dish that I find myself craving both in the summer and the winter! This is a plant-based pantry friendly Lebanese moussaka that’s so easy to make.
 
A lot of people will think of the Greek version when hearing moussaka, however this Lebanese stew is a much different recipe. It’s an incredibly warming and hearty vegan dinner recipe full of veggies and fiber. You may be surprised to know the leftovers from this plant-based moussaka are delicious eaten cold right out of the fridge!  
Prep Time10 mins
Course: Main Course, Stew
Cuisine: Lebanese
Keyword: Lebanese Maghmour Mossaka, Maghmour Lebanese Moussaka, Maghmour Moussaka, Magmour Moussaka, Moussaka, Vegan Labanese Moussaka, Vegan Maghmour Lebanese Moussaka
Servings: 6

Ingredients

  • 3 large Eggplants
  • 1 Chopped red or yellow onion
  • 5 cloves Minced garlic
  • 3 tbsp Olive oil extra virgin
  • 1 tbsp Dried mint leaves heaping tbsp
  • 1 tsp Salt
  • 1/2 tsp Fresh ground black pepper
  • Hot chili flakes to taste
  • 1 tbsp Paprika
  • 2 large cans Crushed tomatoes (can size: 796ml or 28fl oz)
  • 1 can Chickpeas rinsed
  • 1/2 cup Water

Garnish:

  • Fresh mint or parsley

Instructions

  • Peel eggplants leaving about 1/3 of the peelbehind in a zebra stripe pattern.
  • Cut the eggplant into large bite sized pieces.
  • In a pot on medium heat, add a tablespoon or more of extra virgin olive oil. Add more oil for a more deep-fried flavour and less oil for a healthier choice.
  • Fry the eggplants until golden brown, remove from heat and set aside.
  • In a large saucepan on medium heat, add 1 tbsp of extra virgin olive oil.
  • Add in the diced onion, and cook for 3 mins, stirring occasionally.
  • Next, add the garlic and cook for 30 seconds.
  • Now add in the dried mint leaves, paprika and mix together well with the onion and garlic mixture.
  • Add in the crushed tomatoes, tomato paste and rinsedchickpeas, hot chili flakes, water, and salt and pepper and mix well.
  • Now it’s time to fold the fried eggplants into the mixture.
  • Once this is done, reduce to a simmer and cook for 20-25minutes, stirring occasionally to avoid any burning or sticking at the bottomof the saucepan.
  • Garnish with fresh mint or parsley and serve with rice and/or flatbread. Enjoy!

Video

Notes

  • I’ve seen a few variations of this recipe including fresh tomatoes and dried chickpeas that have been soaked. These are totally fine substitutions to make. This is a fairly pantry-friendly vegan dinner recipe making it easier to make year-round.
 
  • The eggplant can be cut into long slices if you prefer. I used Indian eggplants when filming this recipe since that’s all they had in the store and it turned out delicious. I used a few more since they were small. If the eggplant is deep-fried in ½ cup of extra virgin olive oil it will take this recipe to that next level. Be sure to be careful when deep frying anything as hot oil is dangerous! 
 
Is Moussaka Greek or Lebanese?
There are many different versions of moussaka that come from different regions. The word moussaka is actually Arabic in origin meaning “cold”. I know! This totally goes against our favourite character – Gus – from My Big Fat Greek Wedding who believes all words originate from the Greek language. 😉 But the meaning of this word does explain why the leftovers from this vegan dish taste so wonderful straight out of the fridge.
You might be wondering “What is the difference between Greek and Lebanese Mousska?”. The Greek version of moussaka is typically a casserole made up of eggplant, potato, and tomato ground meat topped with a creamy béchamel sauce. The Lebanese version of moussaka is a stew comprised of eggplant, chickpeas and spices in a tomato sauce.
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