Maghmour (Lebanese Eggplant Dish)
Middle Eastern food is delicious, and I’m lucky enough that I got to grow up eating it. Maghmour is a Lebanese dish made out of tomatoes, onions, chickpeas and eggplants. It’s naturally vegan, like a lot of Middle Eastern food is.
This recipe does taste better if you use fresh tomatoes, and cook chickpeas from scratch. I didn’t do either of those things though, because canned tomatoes are cheaper plus I just didn’t have any fresh tomatoes. Also, at the time I didn’t want to cook raw chickpeas from scratch and that would mean having to wait another day to make this and my eggplant was already about to go bad.
If you’re low on time, this is a very easy and delicious recipe where you probably have most of the ingredients on hand. It makes 4-6 servings which is always nice.
1 large eggplant
2-3 tablespoons of olive oil
1 can of diced tomatoes
1 can of chickpeas
1 large onion
3 cloves of garlic
2 teaspoons of paprika
1/4 teaspoon of nutmeg
2.5 cups of water
Salt & pepper to taste
1 teaspoon of coriander
1 teaspoon of cumin
Preheat the oven to 400 degrees Fahrenheit.
Chop the eggplant into chunks then put onto a greased tray, parchment paper, or a silicone baking sheet.
Drizzle 2 tablespoons of olive oil on the eggplant and mix the pieces around to get more coated.
Bake in the oven for 25-30 minutes, until the eggplant looks cooked.
While the eggplant is baking, chop your onion and mince your garlic. You can then sauté this in 1 tablespoon of olive oil like I did, or to make it lower fat you can just use water.
Add the diced tomatoes (or fresh).
Rinse the can of chickpeas and add those too.
Next add the water and the spices. I know traditional maghmour uses dried mint so you can add some of that, but I didn’t have any.
When the eggplant is done transfer that to the pot with everything else. Bring everything to a boil, and then simmer for 30 minutes.
Serve with rice and enjoy :)
If you make this dish I’d love to see, please tag or show me on Instagram @vegan_emily!