Maghmour Lebanese Style Moussaka Vegan
Discover the rich, earthy flavors of the Middle East with Maghmour, a Lebanese-style vegan moussaka bursting with wholesome ingredients and aromatic spices. This hearty dish features tender fried eggplant, creamy chickpeas, and a fragrant tomato-based sauce infused with cinnamon, allspice, and cumin—a perfect medley of warming flavors. Simmered to perfection, it's a satisfying plant-based meal that's as comforting as it is flavorful. Easy to prepare and naturally vegan, this dish works beautifully as a main course with crusty bread or served over rice. Garnished with fresh parsley, Maghmour is as visually stunning as it is delicious—perfect for weeknights or a Middle Eastern-inspired feast.
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Recipe Information
Ingredients
- 2 large Eggplants
- 6 tablespoons Olive oil
- 1 large Onion
- 4 large Garlic cloves
- 4 large Tomatoes
- 2 tablespoons Tomato paste
- 2 cups Cooked chickpeas (or canned, drained)
- 2 cups Vegetable broth (or water)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground allspice
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
Instructions
Wash the eggplants and cut them into 1-inch cubes. Sprinkle them with a pinch of salt and let them sit for 15 minutes to draw out moisture. Pat them dry with a paper towel.
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant cubes in batches until golden and tender. Remove and set them aside on a plate lined with paper towels to drain excess oil.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the chopped onion until it’s soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook it in the oil for about 2 minutes to enhance its flavor.
Add the chopped fresh tomatoes, ground cinnamon, ground allspice, and ground cumin. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Pour in the vegetable broth (or water) and bring it to a simmer. Add the salt, black pepper, and cooked chickpeas. Let the mixture simmer gently for 15 minutes.
Gently fold in the fried eggplant cubes, being careful not to break them up. Simmer the mixture for another 10-15 minutes until the flavors meld together.
Taste and adjust seasoning if necessary. Remove from heat and let the dish rest for about 10 minutes to allow the flavors to deepen.
Sprinkle fresh parsley over the top before serving. Serve warm or at room temperature, with bread or over rice as desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 18.5 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
