Equipment
* optional
Ingredients
Vegetables
- 2 eggplants, partially peeled in strips and cut into 2cm cubes
- 2 onions, sliced into half moons
- 6 garlic cloves, thinly sliced
Sauce & Base
- 60 ml olive oil, divided
- 400 g chickpeas, cooked
- 800 g diced tomatoes, canned with juices
- 30 ml pomegranate molasses
- 120 ml water
Seasoning
- 10 g salt
- 2 g dried mint
- 1 g ground cinnamon
- 1 g black pepper
- ½ g cayenne pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 672 kcal
- Protein
- 27 g
- Carbohydrates
- 87 g
- Fat
- 22 g
- Fiber
- 34 g
- Sugar
- 25 g
- Sodium
- 1022 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 2072 mg
- Calcium
- 160 mg
- Iron
- 2.3 mg
- Magnesium
- 180 mg
- Phosphorus
- 394 mg
- Zinc
- 3.5 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 40 mg
- Vitamin E
- 3.0 mg
- Vitamin K
- 19 mcg
- Vitamin B6
- 0.4 mg
- Thiamin
- 0.15 mg
- Riboflavin
- 0.14 mg
- Niacin
- 1.8 mg
- Folate
- 72 mcg
- Water
- 331 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the cubed eggplant in a colander and toss generously with salt. Let it sit for 30 minutes to draw out excess moisture and bitterness.
Rinse the eggplant thoroughly with water to remove excess salt, then pat completely dry with paper towels or a clean kitchen cloth.
Preheat oven to 220°C (425°F). Toss dried eggplant cubes with half of the olive oil (30ml) and spread in a single layer on a baking sheet. Roast until golden brown and tender, about 25 minutes, flipping halfway through.
While eggplant roasts, heat the remaining olive oil in a Dutch oven or deep skillet over medium heat. Add sliced onions and cook until softened and translucent, about 5-7 minutes.
Add the sliced garlic to the onions and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the diced tomatoes, drained chickpeas, dried mint, cinnamon, black pepper, and pomegranate molasses. Bring the mixture to a gentle simmer.
Gently fold in the roasted eggplant cubes. Cover the pot and simmer on low heat for 20 minutes to allow flavors to meld. If the mixture looks too dry, add a splash of water.
Remove from heat and let the dish rest in the pot for at least 30 minutes before serving. Adjust salt and lemon/molasses levels if needed.
Chef's Notes
- Maghmour means 'immersed' in Arabic, referring to the vegetables being submerged in the tomato sauce.
- This dish tastes significantly better the next day, making it perfect for meal prep.
- Serve with flatbread or vermicelli rice to soak up the rich sauce.
- The dried mint is the secret ingredient that distinguishes this from Greek Moussaka or French Ratatouille; do not skip it.
- If your tomatoes are very acidic, a pinch of sugar can help balance the sauce.
Storage
Refrigerator: 5 days — Flavors improve significantly after resting overnight.
Freezer: 3 months — Texture of eggplant may become slightly softer upon thawing.
Reheating: Gently reheat on the stove or eat cold/room temperature as is traditional.
Troubleshooting
Eggplant is mushy and disintegrating
Cause: Over-stirring after adding the cooked eggplant to the sauce
Fix: None, serve as a rustic mash or dip
Prevention: Fold eggplant in gently and avoid stirring during the final simmer
Dish tastes bitter
Cause: Eggplant was not sweated properly or garlic burned
Fix: Add a pinch of sugar or more pomegranate molasses to mask bitterness
Prevention: Salt eggplant for full 30 mins; watch garlic closely
Cultural Context
Maghmour is colloquially known as 'Lebanese Moussaka,' though it differs from the Greek version by being purely plant-based and omitting béchamel. It is a staple of the Levant, often served as part of a mezze spread or as a light main course during Lent or hot summer months when cold dishes are preferred.
