How to make Lebanese Moussaka
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Maghmour is the Lebanese version of moussaka, a comforting dish prepared without meat or cheese.
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Delicious layers of roasted eggplants, tomatoes, and chickpeas come together into a hearty casserole that will make everybody happy.
Slice the eggplants into 1/2 cm (1/4 inch) thick disks, arrange them flat on a baking tray, and season them with salt.
Bake them for 20 minutes at 180°C (355°F).
Meanwhile, slice the tomatoes, onions, and mix the spices in a cup.
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{{/ items}} {{^ items}} {{/ items}}For the sauce, mix the passata, oil, minced garlic, parsley, and half of the spices in a bowl.
To assemble the moussaka, spread one-third of the sauce at the bottom of a casserole dish. Then, layer one-third of the eggplants, tomatoes, onions, top them with half of the chickpeas, and season all with a pinch of spices.
Repeat the layering once more and then make the final layer with the remaining sauce, eggplants, tomatoes, onions rings, and spices.
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Bake the moussaka at 200°C (400°F) for 30 minutes.