Lebanese Vegetarian eggplant stew, Maghmour (moussaka).
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Lebanese Vegetarian eggplant stew, Maghmour (moussaka) cuisine is really a dish that's classified as an easy task to make. through the use of elements that exist around you conveniently, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Lebanese Vegetarian eggplant stew, Maghmour (moussaka) dishes that you simply make.
Alright, don't linger, let's course of action this lebanese vegetarian eggplant stew, maghmour (moussaka) menu with 11 components which are surely easy to acquire, and we have to process them at the very least through 10 ways. You should commit a while on this, so the resulting food could be perfect.
Composition of Lebanese Vegetarian eggplant stew, Maghmour (moussaka):
- Provide 3 large eggplants.
- Give 4 mild onions - sliced.
- Need 10 for gloves garlic - sliced.
- Require 5 of tomatoes - peeled and diced \ or you can use canned tomato.
- Provide 1 cup cooked chickpeas or one can.
- Need 2 tbsp - tomato paste.
- Require 1 cup water.
- You need to taste Salt.
- Prepare 2 tbsp olive oil or vegetable oil or half half.
- Need 1 tsp dry mint.
- You need 1 tsp for fresh mint - chopped.
Lebanese Vegetarian eggplant stew, Maghmour (moussaka) steps:
- 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.
- Or, the heather way which I used, toss eggplant cubes with onions and garlic.
- In a deep hot cooking pan ; add oil then onion and garlic slices, toss together untill golden in color.
- Add eggplant cubes and toss together for 5 minutes.
- 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.
- Cover the cooking pan,and bring to a boil.
- Add chickpeas and dry mint, leave on low heat untill well cooked..
- Add fresh mint, toss well the well cooked stew, take off the stove.
- Pour into the serving dish.
- Serve cold, as an appetizer, or a main course for vegetarians.
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