How to make Lebanese Moussaka

BY FOODACIOUSLY

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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.

allergyfree
vegan
lowfat
fibrerich
lowcarbs
Step 1

Slice the eggplants into 1/2 cm (1/4 inch) thick disks, arrange them flat on a baking tray, and season them with salt.

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Step 2

Bake them for 20 minutes at 180°C (355°F).

Step 3

Meanwhile, slice the tomatoes, onions, and mix the spices in a cup.

Step 4

For the sauce, mix the passata, oil, minced garlic, parsley, and half of the spices in a bowl.

Step 5

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.

Step 6

Repeat the layering once more and then make the final layer with the remaining sauce, eggplants, tomatoes, onions rings, and spices.

Step 7

Bake the moussaka at 200°C (400°F) for 30 minutes.

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