Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, lebanese vegetarian eggplant moussaka. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Lebanese Vegetarian Eggplant Moussaka is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Lebanese Vegetarian Eggplant Moussaka is something that I’ve loved my entire life. They’re nice and they look wonderful.
Lebanese Moussaka / Maghmour, a vegan stew packed with the lovely Mediterranean flavors, talk about a velvety eggplant stew studded with onions, garlic, olive oil, tossed with dried mint, and stewed with tomatoes! I guess that's the reason why the post is one of the most. Moussaka is a versatile eggplant stew, served at room temperature - the Arabic word Moussaka means chilled.
To get started with this recipe, we have to first prepare a few components. You can have lebanese vegetarian eggplant moussaka using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lebanese Vegetarian Eggplant Moussaka:
- Make ready 3 large eggplants, peeled and cut into long thick slices
- Get 1 cup canned chickpeas
- Prepare 4 large tomatoes, peeled and cut into slices
- Take 2 large onions, cut into thin slices
- Make ready 1 tablespoon tomato paste, dissolved in 1 cup water
- Make ready 6 cloves garlic, chopped
- Prepare 2 tablespoons olive oil
- Prepare 1 cup vegetable oil for frying
- Take 1 teaspoon salt
Add the tomatoes, season with sea salt and freshly ground black. Learn how to make Lebanese Moussaka. This Moussaka Recipe is quite easy and quick to implement and yields a beautiful traditional sauteed eggplant dish. I always knew that "Moussaka" is an Arabic term that means "cold dish," hence I got perplexed when I started being introduced to Greek food and.
Instructions to make Lebanese Vegetarian Eggplant Moussaka:
- In a deep frying pan, heat the vegetable oil and fry the eggplant slices until they turn golden. Remove and place on a kitchen absorbent paper.
- In a cooking pot, heat the olive oil and fry the onion slices until they turn golden and soft.
- Add the fried eggplants, chickpeas, tomato slices, chopped garlic, tomato paste and salt. Cover the pot and leave it to cook on medium heat for 15 min or until the sauce thickens. Remove from heat and let it cool. Adjust salt to taste.
- Best served cold.
This hearty casserole differs from the Greek version of moussaka in that it is a simple combination of eggplant, tomato sauce and chickpeas. Salma Hage. "The Middle Eastern Vegetarian Cookbook". Mix the flour, spices, and a pinch of salt and pepper on a large plate. Dab each side of the eggplant disks in the flour and spice mix so they are lightly coated. This vegetarian lentil and eggplant moussaka is a healthier version of the traditional dish with tons of flavor and rich in protein, vitamins A and B complex, folic Moussaka is a traditional Greek recipe, made with layers of eggplant slices, cheese, and a meat sauce, topped with a thick béchamel sauce.
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