Description
Eggplant Maghmour is a traditional Lebanese dish made with layers of eggplant and a savory tomato sauce.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups tomatoes, diced
- 1 cup chickpeas, cooked
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Salt the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant slices.
- In a skillet, heat olive oil and sauté onion and garlic until soft.
- Add diced tomatoes, cumin, coriander, salt, and pepper. Cook for 10 minutes.
- Layer the eggplant slices in a baking dish.
- Add the tomato mixture over the eggplants.
- Layer chickpeas on top.
- Bake for 30-35 minutes until the eggplant is tender.
- Garnish with parsley before serving.
Notes
- Serve with rice or bread.
- You can use zucchini as an alternative to eggplant.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Eggplant Maghmour, Lebanese Moussaka, vegetarian dish, eggplant recipe