Maghmour (Moussaka) — one of the best summer dishes, served cold.

Eggplant

Oil

1 onion, sliced into rings or wedges

5 garlic cloves

1 tomato, chopped

1/2 cup cooked chickpeas

1/2 teaspoon dried coriander

1 teaspoon black pepper

1 tablespoon tomato paste

1 cup hot water

Salt

Cut the eggplants into medium-sized pieces, as desired.
Fry them in plenty of oil or roast them in the oven (brush the baking dish with a little oil) — as you prefer.
In a pan over the stove, heat a little oil and add the sliced onion and garlic cloves halved; sauté until they just soften.
Add the onion and garlic to the eggplant, then add the chopped tomato, chickpeas, salt, spices, and the tomato paste dissolved in 1 cup hot water.
Let the mixture simmer over medium heat for about 15 minutes.
Pour the maghmour into serving dishes and let it cool before refrigerating.

This tasty eggplant maghmour recipe is from a friend and the site’s chef

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How to Make Maghmour (Moussaka) — Eggplant Stew

Prep checklist