🇱🇧 Lebanon · Food
Maghmour (Lebanese Moussaka)
By eatmundo · August 3, 2026
🇱🇧 LBA vibrant, vegetarian Lebanese stew starring slow-cooked eggplant and chickpeas in a savory tomato base. This comforting dish is best served at room temperature with crusty bread.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 800g of eggplant in stripes, slice into thick rounds, salt them, and let drain for 20 minutes to remove bitterness.
- 2
Pat dry and pan-fry the eggplant slices in 50ml of olive oil until soft and golden brown.
- 3
In a large pot, sauté 200g diced onions and 4 crushed garlic cloves in the remaining 50ml of olive oil until translucent.
- 4
Stir in 2 tbsp of tomato paste, cooking for 1 minute until the raw smell disappears and the paste darkens slightly.
- 5
Add 400g of rinsed chickpeas, the fried eggplant, and 200ml of water to the pot, seasoning with salt.
- 6
Simmer gently on low heat for 20-25 minutes, allowing the flavors to meld into a thick, concentrated stew.
- 7
Remove from heat and let it cool completely; the texture improves significantly once the eggplant absorbs the rich tomato juices.
Frequently Asked Questions
Can I bake the eggplant instead of frying?+
Yes, you can brush the slices with olive oil and bake at 200°C until golden, which is a lighter alternative.
How long should I let it sit before serving?+
It is best served at room temperature, ideally after resting for at least 2 hours so flavors can deepen.
What is the best side for this stew?+
Serve it with warm Arabic bread or a side of vermicelli rice for a complete meal.
Can I use canned chickpeas?+
Absolutely, canned chickpeas are perfect provided you rinse and drain them well before adding to the pot.
🇱🇧 LBMundo Match
Dishes across the world that share Maghmour (Lebanese Moussaka)'s core ingredients.
