Saucepan@saucepan · Shared this recipeFollowMiddle East · lunchLebanese Moussaka (Maghmour)A vegan Middle Eastern meze of roasted aubergine in a spiced tomato sauce with chickpeas, served warm or at room temperature.total50 minservings4Original recipe on vidarbergum.comKeep this recipeAdd a copy of Lebanese Moussaka (Maghmour) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 kg aubergine, eggplant, eggplant130 ml olive oil, I use a mild extra virgin, divided1 onion, finely chopped5 garlic cloves, finely chopped2 tsp ground allspice1 tsp ground cinnamon800 g tomato ), skinned and chopped (fresh or tinned2 tsp sugar1 tbsp lemon juice500 g cooked chickpeas, from 200 g dry chickpeas, soaked and boiled, or 2×400 g cans, rinsed and drainedwaterfinely chopped flat-leaf parsley, Italian parsley, to garnishsalt and pepperStepsClear checksTap an ingredient or step to check it off.1Step 1: Preheat the oven to 230 °C, fan. Line two baking sheets with baking parchment.2Step 2: Peel off stripes of the skin of the aubergine so it resembles a zebra pattern, then chop into 1 ½ cm (½ in) cubes. Mix with 100 ml (⅖ cup) of the olive oil and some salt. Transfer to the two baking sheets and bake until nearly fully (but not quite fully) softened, around 15 minutes. I place the two baking sheets in the middle and high in the oven. Keep an eye on them and swap their places if one cooks faster than the other (ovens vary a lot on this). Set aside.3Step 3: Heat a thick-bottomed pot over medium/ low heat. Fry the onion in the remaining 2 Tbsp (30 ml) olive oil until softened, but not coloured, stirring regularly. This usually takes 8-10 minutes. Add the garlic, allspice, cinnamon and a little salt and pepper. Fry for 30 seconds, stirring constantly, then add the tomatoes, sugar and 100 ml water. Mix well, bring to the boil and leave to simmer, covered, for 10-15 minutes to allow the flavours to settle.4Step 4: Add the lemon juice, roasted aubergine and cooked chickpeas. Continue to cook, covered, until the aubergine is completely soft, another 10-20 minutes. Taste for seasoning, adding more salt, pepper, sugar or lemon juice to taste.5Step 5: Serve warm or at room temperature, garnished with a generous sprinkling of finely chopped flat-leaf parsley.getsaucepan.com/r/4ab7529c-e3f0-42ec-b2e3-48c050c62cae · Original: https://vidarbergum.com/recipe/lebanese-moussaka-maghmour/
