Lebanese moussaka: A vegan dish starring tender caramelized eggplant
Amina Al-Saigh’s take on maghmour will be your new weeknight go-to
Maghmour is a Lebanese moussaka with soft caramelized eggplant as its star ingredient. The eggplants are either roasted (as in this recipe) or fried, then added to a simmering pan of onions, tomatoes and chickpeas. The spices are subtle, but the flavours blend together beautifully in this stew, which is perfect for scooping with fresh bread. You can serve the dish warm, but it's equally delicious cold and is often eaten that way.
Ingredients
- 2 large eggplants (approx. 800 g)
- ½ cup plus 2 tbsp olive oil (or any vegetable oil)
- 2 tsp salt, divided
- 3 small onions, thinly sliced
- 1 (540 ml) can chickpeas, drained and rinsed
- 5 cloves garlic, grated or minced
- ½ tsp cinnamon
- ¼ tsp cumin
- ¼ tsp chili powder
- 2 large tomatoes, grated, juices reserved
- 1 cup tomato sauce
Preparation
Adjust oven rack to the middle position and heat oven to 425 F. Line a baking sheet with parchment paper.
Peel the eggplants lengthwise, leaving alternating strips of peel and flesh. Chop each eggplant into thirds, then cut into ¾-inch cubes.
Toss eggplant with ½ cup oil and 1 tsp salt, then arrange on the baking sheet, making sure not to overcrowd the pieces. Bake for 30 to 40 minutes, until soft and golden, then remove from the oven. Heat the broiler, then return eggplant to the oven and broil for 5 minutes.
In a pan over medium heat, add the remaining oil and the onions and cook for 5 minutes, until softened. Add the chickpeas, garlic and spices and continue to cook for a few more minutes.
Add the grated tomatoes with their juices and the tomato sauce, and stir. Cover and simmer for 10 to 15 minutes.
Add the roasted eggplant and stir gently, until just combined. Cover and simmer for another 5 minutes. Add water to thin the sauce as needed.
Season with salt to taste, and serve with fresh bread.
Serves 4
Produced in collaboration with CBC Creator Network.
ABOUT THE AUTHOR
