![]() Green bell pepper: Just one to enhance the dish Tomatoes: Crushed canned tomatoes for a great saucy base, tomato paste for intense flavor, plus some fresh diced tomatoes for freshness.Ĭhickpeas: A great source of protein in this vegetarian dish ![]() What ingredients do you need for this dish?Įggplants: The star of this dish! Go for smaller sized eggplants, they are less likely to be bitter. It tastes even better the next day! The flavors really develop overnight in the fridge, so this is one of the few times I like leftovers more than the fresh dish. It’s a highly adaptable dish, you can throw in any veggies you like, omit any you don’t, swap out the spices. The eggplant in this recipe is roasted instead of fried, a healthier, easier, and less time consuming option. The combination of eggplant, chickpeas, and bell pepper make this so filling and full of delicious contrasting textures. Not having to make a bechamel sauce means this dish comes together so quickly, is lighter, and really highlights the flavor of the vegetables. This version is a vegan moussaka, known as maghmour. It’s a tangy tomato based sauce with eggplant cubes, usually green bell peppers and chickpeas. It’s very common in Lebanon and the Levantine. However, we have a Middle Eastern version. Moussaka is traditionally a Greek dish with eggplants and/or potatoes in a rich meat stew, topped with a creamy white bechamel sauce. ![]() What to serve this Lebanese eggplant dish with:.What ingredients do you need for this dish?.This Lebanese eggplant dish is a must make! Jump to: It’s a saucy vegan moussaka that’s tangy and packed with flavor. This Lebanese moussaka, also known as maghmour is a hearty, delicious, veggie filled stew that’s a classic Middle Eastern eggplant dish.
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