Description
Eggplant Maghmour is a traditional Lebanese dish made with layers of eggplant, tomatoes, and spices.
Ingredients
Scale
- 2 large eggplants
- 4 ripe tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let sit for 30 minutes, then rinse and pat dry.
- In a pan, heat olive oil and sauté the onions and garlic until soft.
- Add chopped tomatoes, cumin, paprika, salt, and pepper. Cook for 10 minutes.
- Layer the eggplant slices in a baking dish. Pour the tomato mixture over the eggplant.
- Bake for 30-40 minutes until the eggplant is tender.
- Garnish with fresh parsley before serving.
Notes
- Serve with rice or bread.
- Can be made ahead and reheated.
- Adjust spices to your taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Eggplant Maghmour, Lebanese Moussaka, vegetarian recipes, eggplant dishes