How are you currently as of this perfect moment ?, I pray you’re very well and often delighted. through this web site I am going to introduce the recipe for cooking Lebanese Vegetarian eggplant stew, Maghmour (moussaka) that is currently extremely popular with various groups, which has a easy and fast method of making relatively, this Lebanese Vegetarian eggplant stew, Maghmour (moussaka) food is in great demand by lots of people, and tastes good also, makes all of your family and perhaps good friends You like it.

Lebanese Vegetarian eggplant stew, Maghmour (moussaka) cuisine is really a dish that’s classified as an easy task to make. through the use of resources that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Lebanese Vegetarian eggplant stew, Maghmour (moussaka) dishes that you just make.

Alright, don’t linger, let’s task this lebanese vegetarian eggplant stew, maghmour (moussaka) formula with 11 materials which are surely easy to receive, and we have to process them at the very least through 10 ways. You should devote a while on this, so the resulting food could be perfect.

Composition for Lebanese Vegetarian eggplant stew,

Maghmour (moussaka):

1. Require 3 for large eggplants
2. Take 4 for mild onions - sliced
3. Provide 10 of gloves garlic - sliced
4. Give 5 of tomatoes - peeled and diced \ or you can use canned tomato
5. You need 1 cup cooked chickpeas or one can
6. Take 2 tbsp - tomato paste
7. Take 1 cup - water
8. Provide to taste - Salt
9. Need 2 tbsp - olive oil or vegetable oil or half half
10. Take 1 tsp of dry mint
11. Need 1 tsp - fresh mint - chopped

Lebanese Vegetarian eggplant stew,

Maghmour (moussaka) start cooking:

1. There are two ways for eggplant preparation ; either deep fry eggplant - peel eggplant and cut into large cubes toss with salt then fry them in deep hot oil
2. Or, the heather way which I used, toss eggplant cubes with onions and garlic
3. In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color
4. Add eggplant cubes and toss together for 5 minutes
5. Add diced tomatoes,and salt mix them well together and leave on low medium heat for about 5 minutes then add tomato paste and water
6. Cover the cooking pan,and bring to a boil
7. Add chickpeas and dry mint, leave on low heat untill well cooked.
8. Add fresh mint, toss well the well cooked stew, take off the stove
9. Pour into the serving dish
10. Serve cold, as an appetizer, or a main course for vegetarians

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