Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, lebanese vegetarian eggplant moussaka. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! I guess that's the reason why the post is one of the most. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.
Lebanese Vegetarian Eggplant Moussaka is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Lebanese Vegetarian Eggplant Moussaka is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have lebanese vegetarian eggplant moussaka using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:
- Prepare 3 large eggplants, peeled and cut into long thick slices
- Make ready 1 cup canned chickpeas
- Take 4 large tomatoes, peeled and cut into slices
- Take 2 large onions, cut into thin slices
- Prepare 1 tablespoon tomato paste, dissolved in 1 cup water
- Make ready 6 cloves garlic, chopped
- Make ready 2 tablespoons olive oil
- Make ready 1 cup vegetable oil for frying
- Prepare 1 teaspoon salt
This Moussaka Recipe is quite easy and quick to implement and yields a beautiful traditional sauteed eggplant dish. I always knew that "Moussaka" is an Arabic term that means "cold dish," hence I got perplexed when I started being introduced to Greek food and. Add the onion and garlic and chickpeas and saute until softened. Add the tomatoes, season with sea salt and freshly ground black.
Steps to make Lebanese Vegetarian Eggplant Moussaka:
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper.
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste.
- Best served cold.
Traditionally, the eggplant slices are fried but there's plenty of recipes (even from Greek cookbooks) that grill/broil, bake or BBQ the eggplant. I've opted to bake here, but actually, the fastest and easiest way to cook the eggplant is on the BBQ. This vegetarian lentil and eggplant moussaka is a healthier version of the traditional dish with tons of flavor and rich in protein, vitamins A and B complex, folic Moussaka is a traditional Greek recipe, made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce. This vegetarian version of Greece's famed moussaka subs out the meat with lentils. The flavours work a treat and it's just as hearty with charred eggplant, rich tomato sauce and lashings of cheese Add the lentils and cook until heated through.
So that is going to wrap this up with this exceptional food lebanese vegetarian eggplant moussaka recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
