MAGHMOUR INGREDIENTS
2 large Eggplants, (about 1 kg)
2 cups canned Chickpeas (or 3/4 Cup Dry Chickpeas, soaked overnight, skins removed)
1/2 cup Extra Virgin Olive Oil
3 large Yellow onion, sliced
8 cloves Garlic, in whole
2 cups Fresh Peeled Ripe Tomatoes, chopped in quarters
1 tablespoon Tomato Paste
2 teaspoons ground Cumin
1 – 2 cups Water
Salt to taste
INSTRUCTIONS
When ready to cook, slice the eggplant into 1/4-inch-thick round or slices. Drizzle or brush the eggplant slices with olive oil, and season with salt. Then, preheat a grill pan to medium-high heat. When it is hot enough, add the eggplant slices and grill for 3 to 4 minutes per side until tender and browned. Remove from grill and transfer to a platter and set aside.
Drain and rinse the chickpeas. If you are using canned chickpeas peel as much of the skin from the chickpeas as possible.
Boil a pot of water. Cut a thin “X” into the bottom of your tomatoes with a sharp knife. Blanch the tomatoes in boiling water, and the skins will begin to lift and peel off the tomatoes within a few seconds. Once the skins begin to lift, remove them from the water, allow them to cool slightly, and peel them with your hands. Chop peeled tomatoes.
In a heavy-bottomed large pot heat remaining olive oil. Add onions and a pinch of salt and sauté until translucent, about 10 minutes. Add the garlic and cook until garlic is tender and fragrant.
Add tomato, tomato paste, and drained chickpeas. Bring to a simmer and cook until flavors combine well about 10-12 minutes.
Add the roasted eggplant last and cook for 5-10 more minutes.
Add additional water as necessary to maintain a moist, stew-like consistency.
Cook on low heat for over a period to intensify the flavors. The longer you cook it the more flavor your Lebanese moussaka will gain.
