Maghmour: Lebanese Vegetarian Eggplant Chickpea Moussaka

Slice the eggplants into 1 cm thick rounds. Sprinkle generously with salt and let them sit in a colander for 20 minutes to draw out excess moisture. Pat them thoroughly dry with paper towels.

Heat half of the olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides. Remove and set aside on paper towels to drain excess oil.

In the same skillet, add the remaining olive oil. Sauté the chopped onion until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the crushed tomatoes, drained chickpeas, water, ground cumin, salt, and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.

Gently fold the fried eggplant slices into the chickpea and tomato sauce. Simmer for another 5-10 minutes, uncovered, allowing the eggplant to absorb the sauce.

Serve the Maghmour warm, garnished generously with fresh mint. It pairs wonderfully with warm pita bread or rice.