Description
Eggplant Maghmour is a Lebanese moussaka made with layers of eggplant, tomatoes, and spices.
Ingredients
Scale
- 2 large eggplants, sliced
- 4 cups diced tomatoes
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Salt the eggplant slices and let them sit for 30 minutes, then rinse and pat dry.
- In a skillet, heat olive oil and sauté onions and garlic until soft.
- Add diced tomatoes, cumin, cinnamon, salt, and pepper. Cook for 10 minutes.
- In a baking dish, layer eggplant and tomato mixture.
- Repeat layers until ingredients are used up.
- Bake for 45 minutes until eggplant is tender.
- Garnish with fresh parsley before serving.
Notes
- Serve warm or at room temperature.
- Can be made a day ahead and reheated.
- Pairs well with rice or bread.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Eggplant Maghmour, Lebanese Moussaka, Vegetarian Dish