Maghmour (Lebanese Moussaka)

A hearty Middle Eastern vegetable dish full of flavor, spices, and wholesome ingredients. You can enjoy it hot, cold, or make-ahead for later!

Ingredients

• 1 lb fresh plum tomatoes, cubed
• 5 cloves garlic, chopped
• 1 medium onion, sliced
• ½ cup fresh cilantro, chopped
• 1 tbsp black pepper
• 1 tsp 7-spice mix
• ½ tsp cinnamon powder
• 1½ tsp salt
• 1 can chickpeas, drained
• 2 cups baby okra, fried
• 2 medium eggplants (or 1 large), cubed and fried
• 12 oz tomato puree
• 2 tbsp tomato paste
• ½ green bell pepper, cubed
• 4 cups water
• 2 tbsp olive oil

Instructions

1. Caramelize onions: In a skillet, heat olive oil over medium heat. Add sliced onions and cook until caramelized.

2. Sauté aromatics: Add tomatoes, cilantro, and garlic. Cook for a few minutes, then cover and simmer on medium-low heat for about 5 minutes.

3. Make tomato sauce: Stir in tomato paste, tomato puree, salt, spices, and water. Mix well and cover. Simmer for another 5 minutes.

4. Prepare baking dish: Remove skillet from heat and pour the tomato sauce into a baking dish.

5. Add vegetables & chickpeas: Spread chickpeas, fried okra, fried eggplant, and bell pepper evenly on top of the sauce.

6. Bake: Cover the dish with aluminum foil. Bake in a preheated 375°F (190°C) oven for 30 minutes.

7. Serve: You can serve it hot, or let it cool to room temperature before refrigerating. Store in an airtight container for up to 3 days.

Tips & Variations

• Add meat or chicken: Sear meat with salt and pepper before baking with vegetables.
• Preheat the oven: Ensures even cooking.
• Cover with foil: Prevents the tops of vegetables from burning.
• Customize: Add leftover vegetables like mushrooms, zucchini, or carrots.