this vegan Lebanese moussaka recipe is a delicious and nutritious dish that is perfect for any occasion. 363 These cookies do not store any personal information. Did you know that adding vegetables and vegetables at the last step of cooking will help them retain their natural color and nutrients? I like to make this a day ahead and make a couple meals out of it. But opting out of some of these cookies may affect your browsing experience. Now its time to fold the fried eggplants into the mixture. Grilled Cheese Burrito - Taco Bell Recipe, Fluffy Japanese Hokkaido Milk Bread Recipe, Zereshk Polo Morgh (Persian Barberry Rice with Chicken), Melitzanosalata (Roasted Greek Eggplant Dip), Creamy Chicken Enchiladas Recipe with White Sauce. I know! See Terms of Service. I cooked this dish and it is a BIG hit in our household. With just the right amount of spice, this Vegan Maghmour Lebanese Moussaka recipe is sure to leave you wanting more. Now its time to fold the fried eggplants into the mixture. So Happy you guys loved it Be sure to come back and check for more new recipes every week. While eggplant is roasting, heat remaining oil in a large saucepan and saut the onion until soft. Ready to serve in 45 minutes, it's a great easy weeknight meal and can also be made ahead of time. Heat a generous amount of extra virgin olive oil in the skillet. Add the garlic, cook for another 30 seconds or so, then combine all remaining stew ingredients. Easy Vegan Coconut Macaroons 4 Ingredients. Final note, when you add the eggplants with the tomato sauce, make sure you stir them carefully and try not to break them up as much as possible. Alternatively, you can roast them in an air fryer for 13-15 minutes. Mujadara (Lebanese Lentils and Rice) All veggie and vegan crowd, we got you the most fabulous Middle Eastern favorite recipe, Mujadara. Ayla. Add garlic, tomatoes, tomato paste and MAGGI Arabian Sauce and cook over medium heat for another 5 minutes. Like many stews and braised dishes, Moussaka tends to taste even better the next day as the flavors have had time to meld together. Directions. Pendant que l'aubergine dore, vous pouvez hacher l'oignon et l'ail. Yes, Vegan Lebanese Eggplant Moussaka (Maghmour) is entirely plant-based and suitable for vegans and those following a plant-based diet. Learn how to make this simple yet luxurious meze dish at home! Chuck in half the aubergines and add a good pinch of salt. It's a keeper for sure. It is mandatory to procure user consent prior to running these cookies on your website. Simmer for 20-25 minutes. Lebanese Moussaka, also known as Maghmour, is a traditional Lebanese eggplant dish that differs from the Greek version of Moussaka. Subscribe To Masala TV Recipes YouTube Channel! Serve warm with rice and top with fresh mint (preferably), or parsley. Quantity and times may need to be varied. You may need to add a splash of water or tomato sauce to prevent sticking and maintain moisture. In that particular dish, the fig is paired with mastice di Chios. Add the eggplant when its done baking. Preheat oven to 200C. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. The taste is incredibly divine! This menu has great nutritional balance, providing a good variety of food groups and key nutrients. Simmer the Mixture: Once youve added the eggplants to the tomato sauce mixture, reduce the heat to a simmer and cook slowly for 20-25 minutes. Season to taste with more salt and pepper. Accompany it with fluffy and buttery Turkish Rice Pilaf (Sehriyeli Pilav), Bulgur Pilavi (Turkish Bulgur Rice Pilaf), or a slice of crusty Dutch Oven Sourdough Bread to soak up the delicious tomato sauce. How to cut eggplant in Vegan Maghmour Lebanese Moussaka? The dried mint leaves, salt, black pepper, hot chili flakes, and paprika provide a unique blend of spices that complement the other flavors in the dish. #MaghmourRecipe #LebaneseRecipe #MoussakaRecipeHi, welcome to my channel Pallavi's Kitchen. Remove the pan from the heat, add chopped parsley, and serve it while still warm. Pre-heat oven to 350 F. Cut the eggplants lengthwise into quarters and cut again into large cubes. - Un beau poivron rouge (vous pouvez en mettre un autre si vous le dsirez) - 2 oignons de taille moyenne ou une belle poigne de petits oignons. here. Coat eggplants with olive oil and roast in a preheated oven at 190C for 10-15 minutes until golden. Ive seen a few variations of this Maghmour Lebanese Moussaka including fresh tomatoes and dried chickpeas that have been soaked. Once you know how to make any basic stew then you can apply the same principles to other combinations. Important : vous pouvez ajouter des pices ou du piment pour relever d'avantage . Remove bay leaf, and serve the maghmour warm with rice. Be sure to remove the bay leaf before serving because it is poisonous to eat on its own. Cutting Board and Knife: Youll need a cutting board and knife to prepare the eggplants, onion, and garlic. Ingredients. This easy-to-make, pantry-friendly vegan moussaka is a must-try for any vegan or vegetarian looking to explore new cuisines. NotesAs a child I would wait impatiently for the dish, and constantly ask my mother when it would be done, I clearly remember that wonderful salivating smell! Lebanese moussaka is sometimes known as 'maghmour' and the best way to make it is to griddle eggplant (aubergine) before adding to tomato sauce. Maghmour is a traditional Lebanese dish that is typically made with eggplant and chickpeas in a hearty tomato sauce. The eggplant is traditionally fried and added to the onion, tomato and chickpeas that are cooked together in a pan, kind of like a stew. Save my name, email, and website in this browser for the next time I comment. Vous pouvez laisser au frigo une nuit, le plat n'en sera que meilleur le lendemain. Thank you so much! Its loaded with extra virgin olive oil, tomato, and mint, and its absolutely delicious. After that, water is added along with tomato paste to simmer the chickpeas. I serve mine over couscous with a side of crisp lemony green salad. 1 large yellow or white onion, diced 4 cloves of garlic, minced 1 can of low-salt chickpeas 1/2 cup extra virgin olive oil 1 can of low-salt diced tomatoes 1 tbsp of tomato paste 2 tbsp of Piquant Post Spicy Mint blend Pita chips or crusty bread for dipping (optional) salt and pepper to taste (optional) Almost every Mediterranean country has their own version of Moussaka and i'm not going to get into the debate about who invented it bla bla.. All I know for sure is that it is delicious and this is how we make it at home. When the pan is hot, add the onions and saut for a few minutes, until soft. Lebanese Maghmour: Roasted Eggplant That Will Make You Happy. Add in the diced onion, and cook for 3 minutes, stirring occasionally. I am very pleased to hear that you tried my recipe and your guests enjoyed it. We also love it with a bowl of rice pilav, such a great combination. Ajoutezle poivron pralablement coup en lanires. Aside from the baharat, one of the best parts of this dish is the variety of tomatoes used: fresh, sun dried, and even tomato paste! The combination of eggplant, chickpeas, and tomatoes provides essential nutrients, fiber, and plant-based protein. Through his Lebanese fig marmalade, Chef Youssef encourages cooks to rediscover traditional, classic recipes and ingredients. While the Greek Moussaka is typically made with layers of eggplant, ground meat, and bchamel sauce, the Lebanese version takes a plant-based approach. Bake the augergine for 20 minutesin a wok add the remaining oil, cook the onions until light brown, add the tomatoes, and a cup of mutton broth from the pressure cooker when its doneadd the garlic, garam masala, salt and pepper with cooked chickpeas. Making stews Once you know how to make any basic stew then you can apply the same principles to other combinations. The eggplant can be cut into long slices if you prefer. 0, 323 You can do this by placing the eggplant in the oven at a high temperature or in an air fryer as well as frying them in oil. Once cooked, the eggplant and chickpeas are simmered in a tangy tomato sauce, creating a rich and flavorful dish. TO THE RECIPE This Lebanese Moussaka, Maghmour, is a simple and delicious vegan chickpea and aubergine / eggplant stew. They include eggplants, onion, garlic, olive oil, dried mint leaves, salt, black pepper, hot chili flakes, paprika, crushed tomatoes, chickpeas, and water. Your email address will not be published. Be sure to be careful when deep frying anything as hot oil is dangerous! The MyMenu IQ score applies to the digital recipe as described on the site. Fry the eggplants until golden brown, remove from heat, and set aside. Find the Recipe at - https://www.vegetables.co.nz/recipes/. Add the chopped fresh tomatoes, along with the garlic and red chili, and stir well. FaveHealthyRecipes does not provide medical advice, diagnosis or treatment. Add water to the sauce, depending on the juiciness of your tomatoes, ranging from cup to 1 cups. Bake the augergine for 20 minutes Instagram: https://www.instagram.com/spicyveganfood/ Contact: spicyveganfood@gmail.com I first fell in love with maghmour at a farmer's market stand, but I couldn't quite recreate it until I found baharat at my local spice store. Now add in the dried mint leaves, paprika and mix together well with the onion and garlic mixture. Recipe Comments What is Lebanese Moussaka (Maghmour)? Home Recipes Lebanese Moussaka (Maghmour). Bring to the boil and then reduce the heat to a simmer for 15 minutes, Add the eggplants and salt and simmer for another 20-30 minutes until the eggplants are well done, Taste the sauce and adjust the salt if necessary, serve with warm pitta bread. The longer you simmer, the better the flavors will combine in the final dish. Coat evenly with oil, sprinkle with more salt and pepper, and bake for 20 mins at 400 F. In a large pan with high walled sides, start by cooking a diced onion on low heat for about ten minutes. Please, keep up the great work with more and more recipes, we can't wait to try them all. It adds a pop of color and freshness to the dish. The combination of roasted eggplant, chickpeas, and tangy tomato sauce infused with Lebanese spices creates a harmonious blend of flavors. Top Privacy Policy The eggplant chickpea stew is also known as maghmour. Goes very well with the Turkish pilav as well. Optional: This is the name that will appear alongside any reviews you create on the site. This website uses cookies to improve your experience while you navigate through the website. Add onions and red pepper with a pinch of salt and saut until translucentabout 15 minutes. Now add in the dried mint leaves, paprika, and mix together well with the onion and garlic mixture. - 4 5 petits oignons Add in the crushed tomatoes, tomato paste and rinsedchickpeas, hot chili flakes, water, and salt and pepper and mix well. For other great Lebanese recipes why not try: Did you make this recipe? Here you can find more information about adjusted portion sizes: - Un beau poivron rouge (vous pouvez en mettre un autre si vous le dsirez), - 2 oignons de taille moyenne ou une belle poigne de petits oignons, - 2 botes de pois chiches (400 gr par bote). Home The energy content breakdown shows the amount of the macronutrients (i.e. It is even better served cold the next day. Buying small packets of spice blends is one of the best ways to try cooking new cuisines! Jump to recipe Maghmour is a boldly flavoured Lebanese vegetable stew with plenty of garlic and spice, tender fried eggplant, chickpeas and the deep, musky flavour of dried mint. Important : vous pouvez ajouter des pices ou du piment pour relever d'avantage le plat. Rinse your chickpeas under cold water and place in a pot with about 4 cups of water. Give it a try and impress your family and friends with this tasty and healthy vegan dish! There happen to be TWO specialty spice stores in my town of Portsmouth, NH, but if you dont have one near you, you can also buy baharat here on Amazon. Place a wok or a large pan on medium heat and add 2 tablespoon of olive oil. Lebanese Moussaka, also known as Maghmour, is a traditional Lebanese eggplant dish that differs from the Greek version of Moussaka. Method : add water in a pressure cooker and add mutton. Bake them in the preheated oven for 25 to 30 minutes or until they are slightly softened and golden brown. Be careful when handling hot oil. Whether its summer or winter, this is a dish that can be enjoyed all year round. Plz watch my videos like,share and subscribe and plz cook also.. It is sauted in the pan with garlic, onion, and chopped tomatoes. Vous pouvez maintenant mettre les aubergines dans le plat. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Preheat the oven to 200 C / 392 F and line a large baking sheet with silicone paper. Eggplants can be cut into long slices or smaller chunks. You can save time and effort by prepping it in advance and simply reheating it when ready to serve. Enjoy! Finally, the dish is garnished with fresh mint or parsley, which adds a burst of freshness and color. Lastly, add the pre-cooked chickpeas and roasted eggplants to the tomato sauce, give them a good stir, and cook for 20-25 minutes until the eggplants are tender and melt in your mouth. Some restaurants call it also Lebanese chickpea stew or eggplant stew. The dish also incorporates ingredients such as tomatoes, onions, garlic, cumin, and chickpeas. Found you on YouTube! And I am no exception! carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving. Top with fresh mint or parsley. C'est prt ! Maghmour libanais. Simmer for 10 minutes. Adding chopped parsley or mint can give it a traditional Lebanese twist. Bring to a boil and simmer until chickpeas are tender, about 30 minutes. Add in the eggplant when its done baking. The Lebanese Moussaka, also known as Maghmour, is an eggplant vegan dish mixed with chickpeas. You will love to dig into this classic dish. Add the roasted aubergine and chickpeas to the sauce. Couvrez et laisser mijoter feu doux pendant 20 minutes. Subscribe I took the leftovers to work and ate it cold, still as delicious. Its ready to be served.--------------------------------------------------------------------------------------------------------------------------------------------#lebanesemoussaka #lebanesemutton #bakraeidspecial #masalatv #foodrecipes #masalarecipe Masala Recipe | Hum Masala TV | Hum Masala | Masala Tv | Lebanese Moussaka Mutton | Lebanese Traditional Maghmour Recipe | How to make Lebanese Moussaka | Homemade Lebanese Moussaka | Quick Recipe Also follow us on other social platforms.Facebook: https://www.facebook.com/MasalaTvInstagram: https://www.instagram.com/masalarecipes/TikTok: https://www.tiktok.com/@masalatvofficialTwitter: https://twitter.com/RecipesMasalaTV Easy Save to Basket Ingredients - 6 servings + 2 large eggplants, washed and cut into 2cm cubes 1 tbsp Olive oil 1 Medium Onion, chopped 1 tbsp Vegetable oil 4 Cloves fresh garlic, roughly chopped 2 Mediums tomatoes, peeled and chopped 2 tbsp Tomato Paste 5 tbsp MAGGI Arabian Sauce 1 can cooked chickpeas, drained 2 tbsp Fresh mint Copy Lebanese Aubergine and Chickpea Stew - Maghmour Home Portfolios Lebanese Aubergine and Chickpea Stew - Maghmour 4 Method Heat 2 tbsp of the oil in a large non-stick pan over a medium heat. Heat the remaining oil in a large pan or medium saucepan and fry the onions for 5-6 minutes, until soft and translucent. May 28, 2019 - Maghmour (Lebanese Moussaka) is a delicious vegetarian stew that's made with eggplant, chickpeas, okra and a tomato base sauce. This deliciously healthy Vegan Lebanese Eggplant Moussaka, also known as Maghmour combines roasted eggplants and chickpeas in a tangy tomato sauce flavored with Lebanese spices. Vegan Lebanese Eggplant Moussaka (Maghmour), Coban Salatasi (Turkish Shepherd's Salad). Moussaka in the Levantine style has little to do with the Greek version, but is equally delicious. Wipe off excess moisture from eggplant, and dice discs into 1/2 pieces. Photo by Chef Reza Setayesh | Plant Loving Humans, Cut the eggplants lengthwise into quarters and cut again into large cubes, Season the cubes with a sprinkling of salt and place in a colander for 20 minutes, Bring a small pot of salted water to a boil and cook the diced potatoes until tender, about 15 minutes, then drain and set aside, Rinse the eggplant under cold water and drain as much of the moisture as possible, Toss the eggplant with 1/4 cup of olive oil and place on a parchment-lined sheet and roast in the oven until tender, about 20-25 minutes, Saut the onion in the remaining 1/4 cup of olive oil over medium heat until translucent, Add the bay leaves, cinnamon, cumin, garlic, and oregano and cook for about 2-3 minutes or until garlic is toasted and seems soft, Add the tomato, zucchini, and red pepper, reduce heat to low, and add the molasses, lemon zest and juice, chickpeas, and potatoes, Season the stew with salt and pepper and allow to cook for 20 minutes, adding some of the chickpea liquid if the consistency of the stew gets to be too thick, Add the roasted eggplant and stir gently to not break up the eggplant, Stir in the tahini and cook for another 5 minutes so the eggplant is nice and warm, tasting and seasoning with salt and pepper if needed, Serve alongside couscous and garnish with fresh chopped mint and 2 tbsps of your favorite plant-based or cow's milk yogurt. Even though it's also known as Lebanese moussaka, this dish is nothing like Greek moussaka. "Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely read more. Add more stock or water to the tomato mixture as needed to maintain a stew like consistency. Ingredients for Vegan Lebanese Eggplant Moussaka (Maghmour). This is a fairly pantry-friendly vegan dinner recipe making it easier to make year-round. Best wishes It can also be enjoyed as is or topped with vegan yogurt or feta cheese for extra flavor. Disposez du persil frais hach sur les assiettes avant de servir, bon apptit ! It tasted so good. Peel the eggplants in a zebra pattern, quarter them lengthwise, then chop them into 2-3 cm (1") cubes. I have not made this yet so I cannot rate it. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data. Ingrdients : document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Ahlen I'm Yosra, a Lebanon born - London based foodie. Thank you ! . Copyright 2023 Prime Publishing, LLC. Moussaka Moussaka! Copyright 2023 Tofu Test Kitchen on the Seasoned Pro Theme. Rich buttery roast aubergine / eggplant in a fresh tomato sauce, with the firm bite of meaty chickpeas make this a healthy and filling dish. Ive seen a few variations of this recipe including fresh tomatoes and dried chickpeas that have been soaked. A balanced menu provides a variety of food groups and key nutrients. This will allow the flavors to meld together and create a deliciously rich and flavorful dish. Place eggplant in a roasting dish and mix with half of the oil. Your email address will not be published. All rights reserved. No one wants a sad wilted eggplant There are no hard and fast rules about how to cut them but here I have sliced them longways into wedges. Ajoutez la prparation pour 10 minutes de cuisson supplmentaires. Wipe off excess moisture and then chop into 1/2 pieces. I hope you enjoy the process of making this healthy Vegan Lebanese Eggplant Moussaka dish as much as you enjoy eating it! - Riz de votre choix (ici basmati) I love this version of moussaka because it's just as rich and delicious to eat but way more effortless to make. To add more texture and flavor, eggplants can be deep-fried in cup of extra virgin olive oil. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. Work in batches if necessary. . Your email address will not be published. I am glad you enjoyed it as much as we do! You can also explore my Authentic Greek Moussaka recipe, which combines half eggplants and half potatoes for a traditional variation. Unsubscribe. This Lebanese chickpea maghmour is delicious straight out of the pan, but even better on day two after all of the flavors have blended together. The next day, drain and rinse the chikpeas..add fresh water to the pot of chickpeas so about an inch of water is above the surface of the chickpeas. A healthy, simple, and delicious version of traditional Mousakka dish made with layers of roasted aubergines, chickpeas, and tomatoey sauce. Add more oil for a more deep-fried flavour and less oil for a healthier choice. Thank you for the recipe. Next, add the garlic and cook for 30 seconds. This one-pot goodness is super simple and healthy at the same time, made with earthy rice, tender lentils, and lots of spices. Taste the tomato sauce before adding the eggplant and chickpeas, and adjust the seasoning as needed. 0, Triple Berry Pie with a Leaf & Vine Crust, Nutrition Information Serving size:About 1 Cup Calories:325 Fat:22 Saturated fat:3 Unsaturated fat:16 Trans fat: 0 Carbohydrates:33 Sugar:13 Sodium:32 Fiber:11 Protein:9 Cholesterol:0, Two Cups Tomato (Peeled fresh in summer, otherwise canned).
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