📝 About This Recipe
Maghmour is a soul-warming Lebanese masterpiece that brings together silky fried eggplants, buttery chickpeas, and a rich, fragrant tomato sauce. Unlike its Greek cousin, this 'Moussaka' is naturally vegan, gluten-free, and traditionally served at room temperature to allow the flavors of garlic and dried mint to deepen. It is a quintessential 'Yakhneh' (stew) that captures the rustic, sun-drenched essence of Levantine home cooking.
🥗 Ingredients
The Vegetables
- 2 large Eggplants (Globe variety, peeled in stripes and cut into 1-inch cubes)
- 2 medium Yellow Onions (Halved and thinly sliced into half-moons)
- 8-10 cloves Garlic (Smashed and left whole or halved)
- 1/2 cup Olive Oil (Extra virgin, divided for frying and sautéing)
The Sauce and Legumes
- 1.5 cups Chickpeas (Cooked or canned, rinsed and drained)
- 5-6 large Roma Tomatoes (Peeled and diced (or 1 can of crushed tomatoes))
- 2 tablespoons Tomato Paste (For depth of color and richness)
- 1 cup Water (Adjust for desired thickness)
Seasonings
- 1 tablespoon Dried Mint (Rubbed between palms to release oils)
- 1 teaspoon Lebanese Seven Spices (Or a mix of allspice, cinnamon, and black pepper)
- 1.5 teaspoons Salt (To taste)
- 1/2 teaspoon Sugar (To balance the acidity of the tomatoes)
- 1 piece Cinnamon Stick (Optional, for aromatic depth)
👨🍳 Instructions
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1
Prepare the eggplants by peeling them in a 'zebra' pattern (alternating strips of skin). Cut into 1-inch cubes, toss with a 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. In a large wide skillet, heat 1/4 cup of olive oil over medium-high heat.
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3
Fry the eggplant cubes in batches until they are golden brown on all sides (about 8-10 minutes per batch). Remove and drain on a plate lined with paper towels.
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4
In a heavy-bottomed pot or Dutch oven, heat the remaining olive oil over medium heat. Add the sliced onions and a pinch of salt.
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5
Sauté the onions for about 10 minutes until they are soft and translucent, but not heavily browned.
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6
Add the smashed garlic cloves to the onions. Cook for another 3-4 minutes until the garlic is fragrant and slightly softened.
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7
Stir in the tomato paste and cook for 2 minutes to 'toast' the paste, which removes the raw metallic taste.
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8
Add the diced tomatoes, Lebanese seven spices, sugar, and the cinnamon stick. Stir well to combine.
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9
Pour in the water and bring the sauce to a gentle simmer. Let it bubble for 10 minutes until the tomatoes begin to break down into a thick sauce.
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10
Gently fold in the fried eggplant cubes and the drained chickpeas. Be careful not to mash the eggplant.
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11
Sprinkle the dried mint over the top. Cover the pot, reduce the heat to low, and let it simmer for 15-20 minutes.
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12
Check the consistency; the sauce should be thick and the oil should start to separate slightly at the edges. Taste and adjust salt if necessary.
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13
Remove from heat. For the most authentic experience, let the Maghmour rest for at least 30 minutes before serving.
💡 Chef's Tips
For a lighter version, you can toss the eggplant in olive oil and roast them at 400°F (200°C) until golden instead of frying. Always use high-quality extra virgin olive oil, as it is a primary flavor carrier in this dish. Don't skimp on the garlic; the whole cloves become sweet and buttery during the slow simmer. If you don't have Lebanese Seven Spices, a 50/50 mix of allspice and cinnamon works beautifully as a substitute. Maghmour tastes even better the next day after the flavors have fully married in the refrigerator.
🍽️ Serving Suggestions
Serve at room temperature or cold with warm Lebanese pita bread for scooping. Pair with a side of vermicelli rice if you prefer a hot, hearty meal. A side of fresh radishes, green onions, and fresh mint leaves provides a crisp contrast. A dollop of thick Greek yogurt or Labneh on the side complements the acidity of the tomatoes. Enjoy with a glass of chilled Arak or a crisp, dry Lebanese white wine.