Lebanese Moussaka (Maghmour)

This Lebanese moussaka (maghmour) is a delicious aubergine and chickpea dish that can be served hot or cold. It's a popular dish in the Middle East and a fantastic easy weeknight dinner that can also be prepped ahead of time.

Maghmour is a spicy Lebanese vegetable stew made with tender fried eggplant and chickpeas. Its flavour is rich and unique, thanks to the musky flavour of dried mint.

Even though it's also known as Lebanese moussaka, this dish is nothing like Greek moussaka. It doesn't have any potatoes and is made with chickpeas instead.

There are lots of maghmour recipes out there, and not all of them are vegan. My version is 100% plant-based and is hearty enough to be a meal in itself.

Ingredients and substitutions

Aubergine (eggplant) - You need two large aubergines to make this vegan aubergine moussaka. Choosing the best aubergines for moussaka is not always easy - they should be firm, but not hard. To put it another way, if you press on it with your finger and the aubergine feels very soft, it's past its prime. When you touch a perfectly ripe eggplant, it will not give as much as a ripe tomato or peach, and that's what you want for this aubergine moussaka.

Olive oil - Use the best quality olive oil you can, as it really makes a difference in his recipe. you'll need a tablespoon of olive oil for the roasted aubergines and another one to saute the onions in.

Onions - You can use either brown or red onions for this vegan moussaka recipe.

Tomatoes - Both canned chopped tomatoes and fresh tomatoes work well for this recipe. If you decide to use fresh tomatoes, make sure they are ripe and juicy.

Spices - A mix of paprika, cayenne pepper, ground cinnamon and dried mint makes this Lebanese moussaka extra flavourful.

Chickpeas (garbanzo beans) - Canned chickpeas are perfect for this dish for extra convenience. Alternatively, you can use dried chickpeas but you'll need to soak them overnight.

How do you make Lebanese moussaka?

Preheat the oven at 200°C (395°F) and line a baking tray with parchment paper.

Place the aubergine cubes in a large bowl and add 1 tablespoon olive oil and 1 teaspoon salt. Toss well to combine, then transfer the aubergine to the baking tray and bake for 20 minutes.

Meanwhile, heat the rest of the olive oil in a large, deep pan and saute the onions for 4-5 minutes until they soften. Add the garlic and continue to cook for another minute until fragrant.

Next, stir in the tomato paste, chopped tomatoes, and all of the spices.

Continue to cook for 2-3 minutes, then add the chickpeas and roasted aubergine.

Cover the pan with a lid, lower the heat, and simmer for 20 minutes, stirring occasionally. If the moussaka looks too thick, add a dash of water. In the end, the dish should have a stew-like consistency.

What to serve with Lebanese moussaka?

This vegan aubergine moussaka tastes great when served at room temperature with pitta bread or some fresh crusty bread.

Alternatively, you can serve it with a simple salad or a side of rice. You can also serve it as part of a meze.

Recipe notes and tips

• You can cook the aubergines in the air fryer instead of roasting it in the oven. Toss the aubergines with olive oil and salt and put in the air fryer basket. Set the air fryer at 190°C (375°F) and air fry it for 20 minutes, shaking the basket halfway through.
• To make sure the aubergines are not bitter, cut them into bite-size chunks and then toss them with one tablespoon salt. Allow them to sit for 30 minutes before using them in this Middle Eastern moussaka.
• You can use dry chickpeas that have already been partially cooked instead of canned chickpeas. This means soaking your chickpeas overnight, then boiling them until just tender, not overcooked, because they'll continue to cook in the moussaka.

If you liked this Lebanese moussaka (maghmour), you might also like:

• Spanakorizo Greek Spinach and Rice
• Zuppa di Farro (Instant Pot)
• Ciambotta (Italian Vegetable Stew)
• Aubergine Coconut Curry with Peanut Butter
• Moroccan Vegetable Tagine

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