Lebanese Moussaka – Maghmour (Eggplant and Chickpea Stew)

Discover the rich flavors of Lebanese Moussaka, a delicious vegan stew featuring roasted eggplants, chickpeas, and a spiced tomato sauce. Perfect as a main course or mezze, this Middle Eastern dish is easy to prepare and bursting with flavor.

this Recipe

Moussaka, an Arabic word, refers to a variety of dishes across the Middle East, Eastern Mediterranean, and Balkans. Unlike the Greek version, which is often served warm and layered with bechamel sauce, the Levantine style of Lebanese Moussaka is a chilled dish, perfect for hot summer days. This vegan eggplant stew, also known as Maghmour, is made with silky smooth eggplants, spiced tomato sauce, and chickpeas.

Lebanese Moussaka can be enjoyed warm over rice or couscous, but it’s traditionally served at room temperature as part of a mezze spread alongside other small dishes. The traditional method involves frying eggplants in olive oil, giving them a rich, silky texture. However, this version uses roasted eggplants, which is easier and less messy, while still delivering tons of flavor.

Lebanese Maghmour is a hearty and flavorful meal, typically made with dried chickpeas that are soaked and cooked, and fresh, ripe tomatoes. In this recipe, canned chickpeas and tomatoes offer convenience without compromising on taste, making it an ideal dish for both busy weeknights and leisurely weekends.

Jump to:

• Why You Will Love This Recipe
• Ingredients
• How to Make Lebanese Moussaka
• Chef’s Tips
• Variations
• What to Serve with Lebanese Moussaka
• Best Wine Pairings for Lebanese Moussaka
• Storage Instructions
• FAQ's
• Lebanese Moussaka – Maghmour (Eggplant and Chickpea Stew)

Why You Will Love This Recipe

• Easy: This Lebanese Moussaka recipe is simple to follow, with clear steps that even beginners can master. Using common kitchen tools like a large skillet and a baking tray, you can create a delicious meal without any fuss.
• Simple Ingredients: With basic pantry staples like canned chickpeas, tomato paste, and canned tomatoes, you can easily find all the ingredients at your local grocery store. No need for fancy or hard-to-find items.
• Healthy: This vegan eggplant stew is naturally healthy, packed with vegetables like eggplants and tomatoes. 
• Versatile: Whether served as a main course over rice, couscous or quinoa, or at room temperature with pita bread as part of a mezze, this dish is incredibly versatile. You can also enjoy it as leftovers the next day, as the flavors only deepen with time.
• Make Ahead: Lebanese Moussaka is perfect for meal prep. You can easily prepare it ahead of time and store it in an airtight container. 

Ingredients

• Eggplants: The star of this Lebanese Moussaka, providing a silky smooth texture when roasted, and absorbing the flavors of the tomato sauce.
• Olive Oil: Adds richness to the dish and helps in roasting the eggplants to a golden brown perfection.
• Red Onions: Contributes a sweet and mild flavor, forming the base of the tomato sauce.
• Garlic Cloves: Enhances the overall flavor with a robust, aromatic depth.
• Tomato Paste: Intensifies the tomato flavor and gives the sauce a rich, thick consistency.
• Ground Cumin, Cinnamon, Coriander: These spices add a warm, earthy flavor, making the stew fragrant and delicious.
• Dried Mint (Optional): Offers a refreshing, subtle flavor that complements the warm spices.
• Chili Flakes: Adds a hint of heat, balancing the sweetness of the tomatoes and onions.
• Canned Whole Peeled Tomatoes: The primary component of the tomato sauce, providing a fresh, tangy base for the stew.
• Sugar: Balances the acidity of the tomatoes, creating a well-rounded flavor profile.
• Lemon Juice: Adds brightness and a touch of acidity to lift the flavors of the dish.
• Chickpeas: Makes the dish hearty and filling, while also providing a satisfying texture.
• Salt and Black Pepper: Essential for seasoning and bringing out the flavors of all the ingredients.

See the recipe card for quantities.

How to Make Lebanese Moussaka

Prepare the Eggplant

• Wash and dry the eggplants.
• Cut the eggplants into 1 ½ cm (½ inch) thick slices and place them on paper towels.
• Generously sprinkle salt on both sides of the slices and let them sit for 20 minutes.
• Pat the eggplant slices dry with paper towels.

Roast the Eggplant

• Preheat your oven to 220 °C (425 °F).
• Lightly brush the eggplant slices with olive oil and lay them in a single layer on a baking sheet lined with parchment paper.
• Roast the eggplants in the preheated oven for 20-25 minutes, or until they are golden brown and tender. Set them aside.

Prepare the Chickpeas and Vegetables

• Drain and rinse the canned chickpeas.
• Finely chop the red onions and garlic cloves.

Make the Tomato Sauce

• While the eggplant is roasting, heat a large skillet or Dutch oven over medium heat.
• Add 2-3 tablespoons of olive oil and sauté the chopped onions and garlic until soft and translucent.
• Stir in the ground cumin, cinnamon, coriander, dried mint (if using), and tomato paste. Cook for another minute to let the spices bloom.
• Add the whole peeled tomatoes, breaking them up with a wooden spoon. Pour in a 1 ½ cup of water and stir until the mixture begins to simmer. Cover and simmer for 10-15 minutes.

Assemble the Moussaka

• Stir in the sugar, lemon juice, and chickpeas into the tomato sauce.
• Cut the roasted eggplant slices into half moons and gently fold them into the sauce.
• Allow the mixture to simmer for another 20-25 minutes, letting the flavors meld together. (Add a splash of water if the mixture is too thick.)
• Season with salt and black pepper to taste.

Serve and Enjoy

• Garnish the moussaka with chopped fresh parsley, fresh mint leaves, toasted pine nuts, and pomegranate arils if desired.
• Serve the Lebanese Moussaka at room temperature with warm pita bread or over steamed basmati rice, couscous or quinoa.

Chef’s Tips

• Roasting the Eggplants: To reduce the bitterness of the eggplants and enhance their flavor, salt them before roasting. This also helps achieve a better texture.
• Tomato Paste: Cooking the tomato paste with the spices for a minute enhances the depth of flavor and gives the sauce a richer taste.
• Chickpeas: If using dried chickpeas instead of canned, soak and cook them in advance for a more authentic texture and flavor.
• Make Ahead: This dish tastes even better the next day. Prepare it ahead of time and store it in an airtight container. Serve at room temperature for optimal flavor.
• Garnishes: Fresh herbs like parsley and mint, along with toasted pine nuts and pomegranate arils, not only add a pop of color but also elevate the dish with added texture and flavor.

Variations

• Different Spices: Experiment with different spices like allspice, Aleppo pepper, nutmeg, cayenne pepper, Ras el Hanout, or Baharat to give the dish a unique twist and deepen the flavor profile.
• Meat: For a ‘meatier’ version, add minced lamb or diced chicken breast. This variation makes the dish more substantial, perfect for serving as a main course with rice.
• Other Vegetables: Include additional vegetables like green bell peppers, mushrooms, or okra for added texture and flavor. These can be sautéed with the onions and garlic or roasted with the eggplants.
• Pomegranate Molasses: Drizzle pomegranate molasses over the dish before serving for a tangy-sweet contrast that pairs beautifully with the savory stew.
• Air Fryer: For a quicker and less oily alternative, consider using an air fryer to roast the eggplants. This method keeps the eggplants tender without adding too much extra oil.

What to Serve with Lebanese Moussaka

• Pita Bread/Lebanese Bread: Lebanese Moussaka pairs perfectly with warm pita bread or traditional Lebanese bread, which is ideal for scooping up the stew and enjoying every bit of the flavorful sauce.
• Flatbread: Serve with freshly baked flatbread for a satisfying combination. The soft texture of flatbread complements the rich, savory flavors of the moussaka.
• Lebanese Rice: For a more substantial meal, serve the moussaka over Lebanese rice, a fragrant dish cooked with vermicelli and seasoned with a hint of cinnamon. Or serve with steamed basmati rice.
• Couscous: Light and fluffy couscous makes an excellent side, absorbing the stew's juices and adding a slightly nutty flavor that enhances the overall dish.
• Quinoa: For a healthier and gluten-free option, serve the moussaka over quinoa. Its delicate texture and subtle flavor provide a balanced contrast to the hearty stew.

Best Wine Pairings for Lebanese Moussaka

• Sauvignon Blanc: A crisp Sauvignon Blanc pairs well with Lebanese Moussaka, offering bright acidity that complements the tomato sauce and balances the richness of the roasted eggplants.
• Pinot Grigio: Light and refreshing, Pinot Grigio is a great choice to serve with this dish. Its subtle fruitiness and crisp finish enhance the stew's flavors without overpowering them.
• Grenache: With its soft tannins and red fruit notes, Grenache complements the earthy spices and savory elements of the moussaka, adding a layer of complexity to the meal.
• Pinot Noir: A light-bodied Pinot Noir pairs beautifully with the vegan stew, offering a balance of acidity and red fruit flavors that harmonize with the dish's ingredients.
• Primitivo: Known for its bold, jammy fruit flavors, Primitivo adds a rich, robust contrast to the moussaka. Its velvety texture pairs well with the hearty, spiced stew.
• Provençal-style Rosé: This dry, aromatic rosé is an ideal match for Lebanese Moussaka, offering refreshing acidity and subtle notes of red berries that elevate the dish's flavors, especially when served chilled.

Storage Instructions

Fridge

• Perfect for making ahead or storing leftovers.
• Keep in an airtight container for up to 1 week.
• Serve either warm or at room temperature.

Freezer

• Cool completely before freezing in an airtight container for 2-3 months.
• Defrost in the fridge overnight and reheat before serving.
• Note that the texture may be slightly compromised.

Reheat

• Reheat on the stovetop.
• Use a microwave for quick and easy reheating.

FAQ's

Lebanese Moussaka, or Maghmour, is a flavorful and versatile dish that brings the rich culinary traditions of the Eastern Mediterranean into your kitchen. Whether you serve it as a warm main course or a room-temperature mezze, this vegan eggplant stew is sure to be a hit. 

Try this recipe, explore the variations, and pair it with your favorite wine to create a memorable meal. Don’t forget to share your experience with us and check out our other new recipes. 

Happy cooking!

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.