Eggplant maghmour, or moussaka, made with an easy recipe. This is one of the tastiest eggplant dishes and a perfect summer meal because it is served cold from the fridge and eaten with bread.

Ingredients:

1/2 kilo eggplant

3 tomatoes

2 onions

1 head garlic, cloves separated

1 tablespoon tomato paste

1 teaspoon hot pepper paste

1 tablespoon dried mint

1/2 cup chickpeas, soaked overnight, peeled, and split in half

Salt, to taste

Preparation:

Sauté the onion cut into slices in a little olive oil, then add the garlic cloves and stir until they take on a little color.

Add the peeled, split chickpeas, along with the eggplant cut into large cubes or chunks, and stir for a while until the chickpeas start to cook.

Add the chopped tomatoes, salt, tomato paste, and hot pepper paste, then cover everything with water.

Wait until the water comes to a boil, then lower the heat.

Let the eggplant maghmour or moussaka simmer until it is cooked and the sauce thickens.

Finally, sprinkle the dried mint on top.

Serve the eggplant maghmour when it reaches room temperature, and it is best to chill it in the fridge before serving.

Eggplant maghmour or moussaka from the friend of the Shou Tabkhin El Yom website:

Iman Shbaro

Click the link to make Bulgur with Tomato Here for you from Iman as well Authentic Sfiha with Brown Flour

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Healthy Eggplant Maghmour or Moussaka

Prep checklist

Cooking notes