Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, lebanese vegetarian eggplant moussaka. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Lebanese Vegetarian Eggplant Moussaka is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Lebanese Vegetarian Eggplant Moussaka is something that I have loved my whole life.
Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! I guess that's the reason why the post is one of the most. Maghmour is a thick, smoky eggplant and chickpea version of moussaka from Lebanon.
To begin with this particular recipe, we have to prepare a few components. You can have lebanese vegetarian eggplant moussaka using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:
- Prepare large eggplants, peeled and cut into long thick slices
- Get canned chickpeas
- Prepare large tomatoes, peeled and cut into slices
- Prepare large onions, cut into thin slices
- Take tomato paste, dissolved in 1 cup water
- Take garlic, chopped
- Make ready olive oil
- Prepare vegetable oil for frying
- Prepare salt
This Moussaka Recipe is quite easy and quick to implement and yields a beautiful traditional sauteed eggplant dish. I always knew that "Moussaka" is an Arabic term that means "cold dish," hence I got perplexed when I started being introduced to Greek food and. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black.
Instructions to make Lebanese Vegetarian Eggplant Moussaka:
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper.
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste.
- Best served cold.
Vegan Middle Eastern Lebanese stew with chickpeas (garbanzo beans) and aubergine (eggplant), with a tomato and pomegranate sauce. Aubergine and chickpea stew with pomegranate (Lebanese moussaka). One of my favourite meals, this delightfully rich stew combines two middle eastern. Salma Hage. "The Middle Eastern Vegetarian Cookbook". Mix the flour, spices, and a pinch of salt and pepper on a large plate.
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