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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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course, Stew
Cuisine Lebanese
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
  • ½ 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
  • ½ 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!
Tried this recipe?Let us know how it was!