Preheat your oven to 400°F.

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.

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.

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.

Taste and adjust the seasoning if necessary.

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!

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.

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

Add the vegetable broth and give everything one more stir.

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

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.

Enjoy.

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

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

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.

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

Add minced garlic and cook for 1-2 minutes.

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

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

Taste and adjust the seasoning if necessary.

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!

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.

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.

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.

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

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.

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!