Levantine cuisine · Vegetable Dishes

Maghmour

Lebanon's meatless "moussaka": braised eggplant with chickpeas in tomato sauce.

Ingredients · for 4 servings

• 2 large eggplants
• 1 can chickpeas (400 g)
• 1 can chopped tomatoes (400 g)
• 2 onions
• 5 garlic cloves
• 1 tsp dried mint
• 1/2 tsp allspice
• 8 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the eggplants into 3 cm cubes, salt them and let sit for 20 min to draw out water; pat dry.
2. Fry the eggplant in olive oil in batches until golden brown on all sides, then remove.
3. Sauté the onions until translucent, then add the halved garlic cloves and allspice.
4. Stir in the tomatoes, drained chickpeas and 150 ml water, and season with salt and pepper.
5. Return the eggplant to the pot and braise everything gently for 25 min.
6. Stir in the dried mint and serve lukewarm or cold with flatbread – even better the next day.