Lebanese Moussaka is a flavor-packed vegan stew from the middle east, which is better known as maghmour.
Prepare your own easy moussaka with my video recipe below.
What is Lebanese Moussaka (Maghmour)?
The Lebanese Moussaka is a stew, that includes mainly Eggplant, Tomato, and Chickpeas.
The eggplant chickpea stew is also known as maghmour. Some restaurants call it also Lebanese chickpea stew or eggplant stew.
For this middle eastern eggplant dish, you just need to place all the ingredients to your pot and let it all cook over a period of time, making this one of the few one pan moussaka.
Besides, Maghmour is a low carb moussaka version and one of the few completely vegan moussaka dishes from the middle east and Mediterranean area.
Other regional Moussaka variations
The healthy eggplant Moussaka is a popular meal across the Levant, Balkan and the Mediterranean.
They vary from each other, the same way as a Shakshuka recipe does in this corner of the world. Each region and each home has it’s own secrete moussaka recipe.
However, the other Mediterranean moussaka dishes prepared in the area are totally different from the Lebanese eggplant recipe. This is how:
- Greek Moussaka – layers of ground lamb and eggplant are topped with bechamel and baked.
- Turkish Moussaka – a stew of tomato and eggplant with ground meat.
- Egyptian Moussaka – roasted Eggplant slices are layered with garlic tomato meat sauce and baked.
- Bulgarian Moussaka and Balkan – instead of eggplant, potatoes and ground meat are layered and topped with yogurt topping.
- Syrian Moussaka – includes Cilantro and is served cool. Usually, it’s also a vegan or vegetarian eggplant moussaka.
How to make Lebanese Moussaka?
To make my version of Lebanese moussaka, you will only need one pot. I have turned this recipe into an easy weeknight dinner stew.
The plant-based meal needs little to no attention during the cooking process and you really don’t need to do anything extra.
Authentic Lebanese Moussaka
I don’t claim that this is an authentic Lebanese moussaka recipe.
Every Lebanese home has a recipe of their own, which they call the best and most authentic.
The authentic maghmour might call for peeling the eggplant partially.
They also tend to roast the eggplant separately first. I seriously don’t have the time to do that when I’m in a hurry.
Feel free to roast your eggplants if you like to add some extra smokiness to the meal.
Easy one pan Lebanese Moussaka Stew
To make my easy Lebanese moussaka, simply cut your vegetables and boil your chickpeas soft or use canned chickpeas.
Everything is then cooked together with broth and seasoning. I love to cook mine on low heat for an over a period of time to intensify the flavors.
I also give you to choose a middle eastern seasoning from the area around Lebanon. This can be a seasoning such as Baharat, Za’atar or Lebanese 7 spice.
My Lebanese moussaka is garnished with mint to add a typical middle eastern flavor to the dish. You can use fresh or dried mint.
Serve hot with plenty of zaatar flatbread (aka Manakish)!
Lebanese Moussaka Stew Recipe
How to Video
- 2 Tablespoon Olive Oil
- 1 Onion sliced
- 3 Garlic Cloves chopped
- 5-6 Tomatoes cut into chunks
- 2 large Eggplants cut into chunks, *see Notes
- 3 cups Water mixed with concentrated Stock
- 2 Tablespoon Tomato Paste optional
- 1/4 Teaspoon Black Pepper
- 1/2 Teaspoon Salt
- 1-2 Teaspoon Pomegranate Molasses optional
- 1 Tablespoon Middle Eastern Seasoning *see Notes
- 1 1/2 cups Chickpeas cooked
- Mint to garnish, optional
- Heat up a large pot with the olive oil and add your onion. Cook the onion translucent soft.
- Add the chopped fresh garlic to the pan and stir cook for a minute.
- Next, add in your tomato and eggplant chunks.
- Pour the broth over the tomato and eggplant in the pan.
- Add the tomato paste, season with black pepper, salt, pomegranate molasses and the middle eastern seasoning blend of your choice.
- Mix everything, cover with a lid and let cook until the ingredients have incorporated and look almost cooked.
- At this point add in your drained chickpeas and mix in. Cook further on a slow heat. You can cook for as long as you like. The longer you cook it the more flavor your Lebanese moussaka will gain.
- Garnish with dried or fresh mint.
- Use whichever eggplant variety you can get and you like. I used a purple and green round variety.
- You may add pomegranate molasses for extra flavor.
- Use 1 can soft chickpeas, or 3/4 cup dried chickpeas to get 1 1/2 cup (250 grams) cooked chickpeas. Dried chickpeas (aka garbanzo beans) need to be soaked and pressure cooked before you can use them in this recipe.
- As middle eastern seasoning use either Baharat, Zaatar seasoning or Lebanese 7 spice.
Dear Reader, have you tried this moussaka recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!