Lebanese Vegetarian eggplant stew,Maghmour (moussaka)

Name: Lebanese Vegetarian eggplant stew, Maghmour (moussaka)
Cuisine: British
Ingredients: 3 large eggplants; 4 mild onions - sliced; 10 gloves garlic - sliced; 5 tomatoes - peeled and diced \ or you can use canned tomato; 1 cup cooked chickpeas or one can; 2 tbsp tomato paste; 1 cup water; to taste Salt; 2 tbsp olive oil or vegetable oil or half half; 1 tsp dry mint; 1 tsp fresh mint - chopped

Dano Hamadeh @Dano_79

Austria

#Mycookbook

Dano Hamadeh @Dano_79

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Ingredients

3large eggplants
4mild onions - sliced
10gloves garlic - sliced
5tomatoes - peeled and diced \ or you can use canned tomato
1 cupcooked chickpeas or one can
2 tbsptomato paste
1 cupwater
to tasteSalt
2 tbspolive oil or vegetable oil or half half
1 tspdry mint
1 tspfresh mint - chopped

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Steps

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