Simple Way to Prepare Lebanese Vegetarian Eggplant Moussaka in 12 Minutes for Beginners

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, lebanese vegetarian eggplant moussaka. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.

Lebanese Vegetarian Eggplant Moussaka is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Lebanese Vegetarian Eggplant Moussaka is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this 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 can achieve it.

The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:

1. Prepare 3 large eggplants, peeled and cut into long thick slices
2. Prepare 1 cup canned chickpeas
3. Get 4 large tomatoes, peeled and cut into slices
4. Prepare 2 large onions, cut into thin slices
5. Get 1 tablespoon tomato paste, dissolved in 1 cup water
6. Prepare 6 cloves garlic, chopped
7. Take 2 tablespoons olive oil
8. Get 1 cup vegetable oil for frying
9. Prepare 1 teaspoon 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. 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).

Instructions to make Lebanese Vegetarian Eggplant Moussaka:

1. 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.
2. In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
3. 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.
4. Best served cold.

One of my favourite meals, this delightfully rich stew combines two middle eastern. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black. This vegetarian version of Greece's famed moussaka subs out the meat with lentils. The flavours work a treat and it's just as hearty with charred eggplant, rich tomato sauce and lashings of cheese Add the lentils and cook until heated through.

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