How to Make Maghmour (Moussaka) — Eggplant Stew

Ingredients

• 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

Method

1. Cut the eggplants into medium-sized pieces, as desired.
2. Fry them in plenty of oil or roast them in the oven (brush the baking dish with a little oil) — as you prefer.
3. In a pan over the stove, heat a little oil and add the sliced onion and garlic cloves halved; sauté until they just soften.
4. 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.
5. Let the mixture simmer over medium heat for about 15 minutes.
   Timers: 15 min
6. Pour the maghmour into serving dishes and let it cool before refrigerating.
7. For more eggplant recipes, see Maqluba with Eggplant