Maghmour Lebanese Style Moussaka Vegan
Oh so delicious if you like eggplant like me! Modified from a recipe found on http://desertcandy.blogspot.ca
Steps
Trim the tops and bottoms of the eggplant.
Peel the eggplants in alternating strips , leaving strips of the dark skin.
Choose a large wide skillet , a 9 inch cast iron or ceramic pan is great.
Heat a generous amount of extra virgin olive oil in the skillet.
Add the eggplants and cook over medium heat until browned in spots , but not cooked through.
Work in batches if necessary.
Remove to a paper towel to drain.
Take 2 of the eggplants and dice.
Add more extra virgin olive oil to the skillet , there should be about a 1 / 4 cup of extra virgin olive oil in the skillet.
Add the onion and garlic and chickpeas and saute until softened.
Add the tomatoes , season with sea salt and freshly ground black pepper.
5.
Stir in the diced eggplant.
Nestle the 4 whole eggplants in the skillet and cover with a tight fitting lid.
Cook for 25 minutes , flipping the eggplants once halfway through.
6.
Test the eggplants for doneness , and add more liquid if the tomatoes get dry.
The dish .
Ingredients
eggplants, onions, garlic cloves, chickpeas, canned tomatoes, extra virgin olive oil, sea salt, fresh ground black pepper, flat leaf parsley