Best easy Arabic Eggplant recipe – Vegan moussaka

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The best easy Arabic Eggplant recipe – Lebanese moussaka is a delicious dish made with eggplant, chickpeas or lentils, tomatoes, onions, and a blend of Middle Eastern spices that give it a unique and aromatic flavor. What makes this delicious middle eastern moussaka so special is the combination of textures and flavors – the tender and juicy eggplant, the savory meaty chickpea textures, and the slightly sweet and tangy tomato sauce all come together beautifully in this irresistible tomato chickpea recipe. It’s a delicious meal all eggplant lovers will enjoy! It’s also often topped with a creamy béchamel sauce and baked until golden and bubbly. When you take a bite, you’ll taste a rich and hearty dish that’s both comforting and irresistibly savory. Trust me, lebanese eggplant stew is a dish you won’t forget and your whole family is sure to enjoy!

The most loved Arabic eggplant recipes

Some of the most popular and traditional Arabic eggplant recipes include Baba Ghanoush, authentic Moussaka, and Maqluba. These dishes are loved for their unique combination of flavors and spices, and are enjoyed across the Middle East and beyond.

Table of contents

• What is Maghmour
• Origins of Lebanese Moussaka
• Tips and tricks for making the best Arabic eggplant recipe
• Delicious vegan Arabic eggplant recipe (Lebanese Moussaka)
• How to Maghmour in an instant pot
• How to make arabic eggplant recipe an air fryer
• How to make arabic chickpea and eggplant dish in a crockpot or slow cooker
• Delicious toppings for Lebanese Moussaka
• How to cut and clean eggplants
• Ways to serve Arabic eggplant recipes
• FAQs

What is maghmour

Maghmour is a Lebanese dish made out of eggplants, tomatoes, onions, garlic, and chickpeas. It is a vegan dish that is usually served with rice, salad, or bread.

Why you’re going to want to make this delicious Arabic eggplant moussaka on repeat

Vegan moussaka is a delicious and healthy alternative to the traditional meat-based dish. Here are some of the best things about vegan moussaka:

1. It’s packed with healthy vegetables like eggplant, zucchini, and tomato.

2. It’s a great source of protein and fiber, thanks to the lentils and chickpeas used in the recipe.

3. It’s a great option for people who are looking for a meat-free, dairy-free, or gluten-free meal.

4. It’s a great way to introduce new flavors and textures to your diet.

5. It’s a hearty and satisfying dish that can be enjoyed as a main course or as a side dish.

6. It’s a great meal option for those who are trying to reduce their cholesterol and saturated fat intake.

7. It’s a versatile dish that can be customized to your liking with different herbs, spices, and vegetables.

Origins and history of Lebanese moussaka

Lebanese moussaka, also known as maghmour, is a popular dish in Lebanese cuisine and middle eastern cooking. Its origins can be traced back to the Middle East and Mediterranean regions, specifically to Lebanon and Syria. The dish is similar to Greek moussaka, but with some key differences, such as the absence of potatoes and the addition of chickpeas.

Historically, the dish has been enjoyed for generations and is often served during special occasions and celebrations. It is typically made with eggplant, tomatoes, onions, garlic, chickpeas, and a variety of spices, including cumin, cinnamon, and allspice. The dish is often served as a vegetarian or vegan option, making it a popular choice for those with dietary restrictions.

Tips and tricks for making maghmour

1. Use good quality eggplants: Choose eggplants that are firm, smooth, and glossy. Baby eggplants or smaller eggplants are usually less bitter eggplants and make it easier to make this easy recipe extra tasty! Avoid any with bruises or soft spots.

2. Salt the eggplants: After slicing the eggplants, sprinkle them with salt and leave them to sit for 30 minutes. This helps to draw out any bitterness and excess moisture.

3. Use fresh ingredients: Fresh herbs and spices make a big difference in the flavor of maghmour. Use fresh parsley, mint, and garlic for the best flavor.

4. Cook the onions until caramelized: Caramelizing the onions adds a sweet and savory depth to the dish.

5. Cook the tomato sauce down: Cook the tomato sauce until it’s thick and bubbly. This will help to concentrate the flavors and make for a richer, more flavorful dish.

6. Use a good quality olive oil: A good quality, flavorful olive oil will really enhance the flavor of the dish.

7. Let it rest: Let the maghmour rest for at least 10-15 minutes before serving. This allows the flavors to meld together and makes for a better-tasting dish.

I hope these tips help you make a delicious vegetarian Lebanese Moussaka!

The best vegan Arabic Eggplant recipe

Here’s a delicious vegan Maghmour recipe for you to try:

Vegan Lebanese moussaka Ingredients:

• 2 small eggplants, diced or sliced 
• 1 onion, diced
• 3 cloves of garlic, minced, or 1-2 teaspoons garlic powder 
• 1 can (14 oz) of diced tomatoes, undrained
• 1 can (14 oz) of chickpeas, drained and rinsed (canned chickpeas or cooked chickpeas both work well)
• 1 tablespoon of tomato paste, or fresh tomatoes chopped in a food processor
• 2 tablespoons of extra-virgin olive oil or vegetable oil of your choice
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Fresh parsley and lemon wedges for serving

How to make vegetarian moussaka Instructions:

1. Preheat your oven to 400°F.

2. Toss the sliced eggplants with a tablespoon of olive oil and spread them out on a baking sheet or in a casserole type of dish. Roast in the oven for 20-25 minutes until they are tender and slightly browned. The insides of the eggplant should be tender.

3. In a large saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent and fragrant.

4. Add the roasted eggplants and chickpeas to the saucepan and stir until everything is combined. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

5. Taste and adjust the seasoning if necessary.

6. Serve hot, garnished with fresh parsley and lemon wedges.

This vegan Maghmour recipe is hearty, flavorful, and incredibly satisfying. It’s perfect served over rice, or with some crusty bread on the side. Enjoy!

How to make vegan maghmour in an instant pot

1. Turn on the Instant Pot and select the sauté function. Add the olive oil and sauté the onions and garlic until the onions are soft and translucent.

2. Add the eggplant, chickpeas, tomatoes, tomato paste, cumin, smoked paprika, salt, and black pepper to the Instant Pot. Stir everything together until well combined.

3. Add the vegetable broth and give everything one more stir.

4. Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 30 minutes.

5. Once the pot is done cooking, you can manually or naturally release the pressure. Stir to combine the lebanese eggplant stew and garnish with fresh herbs.

6. Enjoy.

How to bake maghmour in an air fryer

Instructions:

1. Wash and peel the eggplants, then cut them into small cubes.

2. In a bowl, mix the eggplants with salt, pepper, and 2 tablespoons of olive oil.

3. Place the eggplant cubes into the air fryer basket, and cook them for 10-12 minutes at 400°F (200°C), shaking the basket every 5 minutes until the eggplants are golden and cooked through.

4. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté until they’re translucent.

5. Add minced garlic and cook for 1-2 minutes.

6. Add chopped tomatoes and tomato paste, and stir well. Then add all the remaining ingredients and combine. 

7. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.

8. Taste and adjust the seasoning if necessary.

9. Serve hot, garnished with fresh parsley and lemon wedges.

This vegan Maghmour recipe is hearty, flavorful, and incredibly satisfying. It’s perfect served over rice, or with some crusty bread on the side. Enjoy!

How to make maghmour in a crockpot

Instructions:

1. Start by slicing the eggplants into rounds. Salt the eggplants and let them sit for 30 minutes to release any excess moisture. Pat them dry with a paper towel.

2. In the meantime, heat some olive oil in a pan or large skillet and sauté the onions and garlic until they’re soft and translucent. Transfer them to the slow cooker.

3. In the same pan, add more olive oil and cook the eggplant rounds until they’re browned on both sides. Transfer the eggplant to the slow cooker.

4. Add the diced tomatoes, tomato paste, ground cumin, cayenne pepper, smoked paprika, salt, and pepper to the slow cooker and stir everything together.

5. Set your slow cooker on low heat and cook the Maghmour for 4-6 hours, or until the eggplant is soft and tender. You can also cook it on high heat for 2-3 hours if you’re short on time.

6. Serve the Maghmour hot with some fresh herbs, like parsley or cilantro, and a drizzle of extra virgin olive oil. It’s a delicious vegetarian dish that’s full of flavor and nutrients. Enjoy your Maghmour! 

How to clean eggplant

Cleaning eggplants is quite easy. First, rinse the eggplant under cold running water to remove any dirt or debris. Then, use a vegetable brush to gently scrub the skin of the eggplant to remove any remaining dirt or residue. If you plan to peel the eggplant, you can skip the scrubbing step. Next, pat the eggplant dry with a clean towel and it’s ready to use!

How to cut eggplant

To cut an eggplant, first, rinse it under cold running water and pat it dry with a clean towel. Then, cut off the stem end and discard it. Next, slice the eggplant into rounds or lengthwise into strips, depending on your recipe. You can also cut the eggplant into cubes if you prefer. To cube an eggplant, slice it into rounds or strips first, then stack the slices and cut them into small, even pieces. Remember to be careful when cutting as eggplants can be slippery and difficult to cut through.

Delicious topping options for Lebanese moussaka

Lebanese moussaka is a delicious dish made with eggplant, ground beef, and tomato sauce, and it can be topped with a variety of ingredients to create a unique flavor. Some popular toppings for Lebanese moussaka include:

1. Yogurt: A dollop of yogurt can add a creamy, tangy flavor to the eggplant dish.

2. Pine nuts: Toasted pine nuts add a crunchy texture and nutty flavor to the moussaka.

3. Pomegranate seeds: Adding a sprinkle of pomegranate seeds can add a pop of color and sweet-tart flavor to the dish.

4. Parsley: Chopped fresh parsley can be used as a garnish to add a fresh, herbaceous flavor.

5. Sumac: This Middle Eastern spice can be sprinkled on top of the dish for a tangy, slightly sour flavor.

6. Lemon wedges: Adding a few lemon wedges can give the dish a bright, citrusy flavor and help cut through the richness of the sauce.

These are just a few ideas for topping Lebanese moussaka. Feel free to experiment with different ingredients to find your favorite combination.

Great ways to add extra flavor to lebanese eggplant moussaka

1. Spices: Moussaka is traditionally made with a blend of spices like cinnamon, nutmeg, and allspice. You can also add other spices like paprika, cumin, or coriander to add an extra layer of flavor.

2. Herbs: Adding fresh herbs like parsley, mint, or oregano to the dish can add freshness and depth of flavor.

3. Tomato Sauce: A homemade or high-quality tomato sauce can add rich tomato flavor to the dish.

4. Garlic: Garlic is a great way to add depth and complexity to the flavors in moussaka.

5. Cheese: If you’re not making a vegan moussaka, adding a sprinkling of feta or Parmesan cheese on the top can give the dish a tangy and savory flavor. For vegan cheese options, you can use vegan parmesan or add 3-5 tablespoons nutritional yeast to the sauce along with the seasoning.

6. Lemon Juice: A squeeze of lemon juice over the top of the dish before serving can add a bright and refreshing flavor.

7. Roasted Vegetables: Roasting the vegetables before adding them to the dish can give them a deeper and richer flavor.

What to serve with maghmour

There are several great options for serving with maghmour:

1. Pita Bread: Maghmour is often served with warm pita bread, which is perfect for soaking up the flavorful sauce. Alternatively, you can serve with a side of focaccia or naan bread.

2. Rice: Serve maghmour with fluffy white rice or brown rice to make it a complete and filling meal.

3. Salad: A fresh and crisp salad is a great side dish for maghmour. Try making a basic tomato and cucumber salad with lemon juice and olive oil dressing.

4. Yogurt: A dollop of yogurt on top of maghmour is a tasty way to balance the flavors and add a creamy texture.

5. Grilled Vegetables: Serve maghmour with a side of grilled vegetables, such as zucchini, eggplant, and bell peppers for a nutritious and flavorful meal.

Other names for maghmour

Maghmour is also known as moussaka, Lebanese moussaka or baba ghanoush in some countries. However, it is important to note that while these dishes all share some similarities, there are also differences in preparation and ingredients used.

Delicious side dishes to serve with vegan Moussaka

Vegan moussaka or eggplant chickpea recipe lebanese is a delicious vegetarian all plant based dinner that works really well with so many sides. Try pairing your tasty vegan moussaka with one of these fab favorite recipes:

1. Fattoush Salad: This is a refreshing Lebanese salad that includes mixed greens, cucumber, tomatoes, onions, and herbs, all tossed with a lemon and olive oil dressing.

2. Tabbouleh: Another Lebanese salad, Tabbouleh is made with bulgur, tomatoes, parsley, mint, onions, and a tangy lemon dressing.

3. Hummus with Pita: Hummus is a classic Lebanese dip made with chickpeas, garlic, tahini, and lemon juice. Serve it with warm pita bread for a tasty side.

4. Lebanese Rice: This is a simple side dish made with basmati rice, vermicelli noodles, and spices. It’s a great accompaniment to Lebanese Moussaka.

5. Grilled Vegetables: Grilled vegetables such as eggplant, zucchini, and bell peppers make a great side dish for Lebanese Moussaka. Drizzle with olive oil and season with salt and pepper for a simple yet delicious side.

Chinese eggplant vs eggplant

Eggplant and Chinese eggplant, also known as aubergine, are similar but have some differences. Chinese eggplant is a type of eggplant that is longer and thinner than the more common eggplant found in western countries. It has a darker purple color, and its skin is tougher and needs to be peeled before cooking. Its flesh is denser and tends to hold its shape better when cooked.

Eggplant, on the other hand, is a more commonly found type of eggplant in western countries. It is shorter and rounder in shape, with a glossy, purple-black skin that is smooth and shiny. Eggplant has a softer flesh, and its skin is typically left on when cooked. It is often used in Mediterranean and Middle Eastern cuisine, such as in dishes like moussaka and baba ghanoush.

Both types of eggplant can be used interchangeably in recipes, but Chinese eggplant is more commonly used in Chinese and other Asian cuisines, while eggplant is more commonly used in Mediterranean and Middle Eastern cuisines.

Chinese eggplant vs japanese eggplant

Japanese eggplant and Chinese eggplant are similar in appearance, but they do have some differences. Chinese eggplant is longer and thinner than Japanese eggplant, with a darker purple color. Its skin is also tougher, so it is often peeled before cooking. Japanese eggplant, on the other hand, is shorter and rounder with a milder flavor and thinner skin that is tender enough to eat.

In terms of taste and texture, Chinese eggplant tends to be more meaty and dense, while Japanese eggplant is more delicate and has a sweeter taste. Both types of eggplant can be used in similar recipes, such as stir-fries or roasted dishes, but the cooking time may need to be adjusted due to their differing sizes and textures.

Are eggplant seeds edible

Yes, eggplant seeds are edible. They are small and usually found in the center of the eggplant. They are completely safe to eat and are often consumed along with the rest of the eggplant in various dishes. However, some people may find the seeds to have a slightly bitter taste, so they may prefer to remove them before consuming the eggplant.

Can you saute eggplant

Yes, you can definitely sauté eggplant! It is actually a popular cooking method for eggplants in many cuisines. To sauté eggplant, all you need to do is cut it into small cubes or slices and then add it to a hot pan with some oil. Cook the eggplant over medium heat until it is tender and slightly browned, stirring occasionally to ensure even cooking. You can season the eggplant with salt, pepper, and other herbs or spices to enhance its flavor. Sautéed eggplant can be used as a side dish or as an ingredient in many recipes, such as pasta dishes, stir-fries, and curries…and this delicious eggplant tomato sauce recipe.

FAQs – frequently asked questions and answers about Lebanese Moussaka

Dietary FAQs and serving

Storing and reheating Arabic Eggplant recipes FAQs

Storing Lebanese Moussaka

Reheating Arabic Eggplant recipe

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