Maghmour (Eggplant Stew)

Ingredients

• Eggplant, peeled and cut as desired
• Potatoes, peeled and cut into cubes
• Cooked whole chickpeas
• Finely chopped or sliced onion
• Tomato paste or tomato sauce
• Salt
• Paprika or sweet red pepper powder
• Mixed spices
• Bay leaf
• Black pepper
• Chicken stock cube
• Maghmour recipe from a friend and cook on Shou Tabkhin Alyawm:
• Rana Atwi
• Click Rana’s name to visit her profile and see all her delicious eggplant recipes
• For more eggplant recipes try: Eggplant Rolls with Minced Meat

Method

1. Fry the eggplant and potatoes and place them on paper towels to remove excess oil as much as possible.
2. Sauté the onion in a little corn oil. When it softens, add the cooked chickpeas.
3. Stir briefly, then immediately add the tomato sauce, spices, salt and a stock cube and stir.
4. Cover with boiling water, then add the eggplant and potatoes and simmer over low heat for half an hour or until the sauce thickens.
5. Maghmour is served warm or chilled from the refrigerator.
6. Rana Atwi
7. For more very delicious eggplant recipes, here is this link: Eggplant rolls with ground meat