📝 About This Recipe
Known affectionately in Lebanon as 'Maghmour,' this vegetarian masterpiece is a far cry from its Greek namesake, featuring tender fried eggplant and buttery chickpeas simmered in a rich, garlic-infused tomato sauce. Traditionally served cold as part of a Mezze spread, the flavors deepen and harmonize overnight, creating a silky, savory experience that celebrates the bounty of the Levantine summer. It is a rustic, heart-warming dish that perfectly balances the sweetness of caramelized onions with the robust acidity of sun-ripened tomatoes.
🥗 Ingredients
The Vegetables
- 2 pieces Large Globe Eggplants (peeled in a zebra pattern and cut into 1-inch cubes)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 8-10 pieces Garlic Cloves (left whole or halved if very large)
- 1/2 cup Extra Virgin Olive Oil (divided; for frying and sautéing)
The Sauce and Legumes
- 2 cups Cooked Chickpeas (rinsed and drained; canned or freshly boiled)
- 5-6 large Roma Tomatoes (diced, juices reserved)
- 1 tablespoon Tomato Paste (diluted in 1/2 cup warm water)
- 1 teaspoon Dried Mint (crushed between palms)
- 1/2 teaspoon Lebanese Seven Spice (or a mix of allspice, cinnamon, and black pepper)
- to taste Kosher Salt
- 1/2 cup Water (as needed for consistency)
For Garnish
- 2-3 sprigs Fresh Mint (leaves picked and torn)
- 1 handful Pomegranate Arils (optional, for a pop of color and acidity)
👨🍳 Instructions
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1
Prepare the eggplant by peeling them in a 'zebra' pattern (alternating strips of skin and flesh). Cut into 1-inch cubes, toss with a generous pinch of salt, and let sit in a colander for 20 minutes to draw out moisture.
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2
Pat the eggplant cubes completely dry with paper towels to ensure they fry properly rather than steam.
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3
In a large deep skillet or Dutch oven, heat 1/4 cup of olive oil over medium-high heat. Fry the eggplant cubes in batches until golden brown on all sides. Remove with a slotted spoon and set aside on paper towels.
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4
In the same pan, add the remaining olive oil if needed. Add the sliced onions and a pinch of salt. Sauté over medium heat for 8-10 minutes until they are soft and beginning to caramelize into a light golden color.
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5
Add the whole garlic cloves to the onions. Cook for another 3-4 minutes until the garlic is fragrant and slightly softened, but not browned.
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6
Stir in the diced tomatoes and their juices. Cook for 5 minutes until the tomatoes begin to break down and release their liquid.
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7
Add the tomato paste diluted in water, the Lebanese Seven Spice, and the dried mint. Stir well to combine the aromatics.
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8
Gently fold in the fried eggplant cubes and the drained chickpeas. Be careful not to mash the eggplant; you want the cubes to remain distinct.
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9
If the mixture looks too dry, add up to 1/2 cup of water. The liquid should just barely cover the ingredients.
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10
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, allowing the flavors to meld and the sauce to thicken into a jammy consistency.
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11
Taste and adjust the seasoning with salt. Turn off the heat and let the dish sit, covered, for at least 15 minutes.
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12
Transfer the Maghmour to a serving platter. Allow it to cool to room temperature, then refrigerate if serving the next day (highly recommended).
💡 Chef's Tips
For a healthier version, you can toss the eggplant cubes in olive oil and roast them at 400°F (200°C) until golden instead of frying. Don't skip the dried mint; it provides a cooling, authentic Lebanese herbal note that balances the rich olive oil. Always use high-quality extra virgin olive oil as it acts as a primary flavoring agent in this dish. If you don't have Lebanese Seven Spice, a simple pinch of cinnamon and allspice will suffice. Make this a day in advance; the eggplant absorbs the tomato and garlic juices as it chills, making it taste even better.
🍽️ Serving Suggestions
Serve at room temperature or chilled as part of a cold mezze spread. Pair with warm, pillowy Lebanese pita bread for scooping up the sauce. Serve alongside a bowl of thick Labneh (strained yogurt) to add a creamy, tangy contrast. Accompany with a fresh Fattoush salad for a complete and vibrant vegetarian meal. A glass of chilled Arak or a crisp Rosé complements the garlicky, tomato-rich flavors beautifully.