🇱🇧 Lebanon · Food
Maghmour
By eatmundo · August 3, 2026
🇱🇧 LBA classic, vegan Lebanese comfort dish often called 'Lebanese Moussaka'. It combines tender eggplant and chickpeas in a rich, tangy tomato sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel and cube the eggplants, sprinkle with salt, and let them sit for 30 minutes to draw out excess moisture.
- 2
Pat the eggplant cubes dry and sauté them in 50ml of olive oil until golden brown on all sides.
- 3
In a separate pot, cook the diced onions and minced garlic in the remaining olive oil until soft and fragrant.
- 4
Add the peeled, diced tomatoes to the onions and cook down for 10 minutes until a thick sauce forms.
- 5
Stir in the chickpeas, cooked eggplant, and pomegranate molasses, seasoning with salt.
- 6
Cover and simmer the mixture gently for 20 minutes so the flavors meld together beautifully.
- 7
Remove from heat and let it rest; Maghmour tastes even better when served at room temperature.
- 8
Serve with toasted pita bread, which is essential for scooping up the luscious sauce.
Frequently Asked Questions
Is Maghmour served hot or cold?+
It is traditionally served at room temperature or slightly chilled, though hot is also fine.
Must I peel the eggplant?+
Traditional recipes often leave some skin strips for texture, but fully peeling it makes it creamier.
What if I can't find pomegranate molasses?+
Substitute with a tablespoon of balsamic glaze mixed with a pinch of sugar.
How long does it stay fresh?+
It can be stored in the refrigerator for up to 3 days, improving in flavor.
🇱🇧 LBMundo Match
Dishes across the world that share Maghmour's core ingredients.
