Baked Maghmour | Eggplant and Chickpea Moussaka
(0)
55 min
Under an hour
Sezamo
O moussaka mediteraneană la cuptor, savuroasă și reconfortantă, pregătită cu cuburi de vinete coapte, năut fraged și un sos aromat de roșii cu mentă și chimion.
Ingredients
Preparation method
Preparing the vegetables
Wash the eggplants, cut them into cubes of about 2-3 cm, and place them on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of extra virgin olive oil, season with sea salt, and bake in an oven preheated to 200°C for 20-25 minutes, until golden brown and tender.
Meanwhile, peel and finely chop the yellow onion, and cut the garlic cloves into thin slices. Rinse the canned chickpeas under cold running water and leave them to drain.
Preparing the aromatic sauce
In a spacious skillet, heat the remaining 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes, until translucent and lightly golden.
Chef's tip
Maghmour is a traditional Mediterranean dish (often referred to as cold Lebanese moussaka), whose flavour intensifies the next day, after the eggplant has fully absorbed the aromas of mint and cumin.
You can serve this dish warm as a nutritious vegan main course, or at room temperature as part of a generous Mediterranean mezze platter.
27 min
Under an hour
