This delicious Lebanese Moussaka (Maghmour) comes together in about 45 minutes and is made all in one pot for a easy weeknight dinner that your family will love! You can switch up the ingredients based on what’s in your pantry or use it as a ‘clean out the fridge’ meal to get rid of those veggies hanging around. Trust me; this cozy dish is a game changer for busy nights!
Ingredient Breakdown
- Eggplants
- Chickpeas
- Tomatoes
- Onion
- Garlic
- Vegetable Broth
- Olive Oil
- Spices (Cumin & Coriander)
- Salt and Black Pepper
- Fresh Parsley
Let’s Get Cooking!
Preheat Your Oven
- Preheat your oven to 375°F (190°C).
Prep the Eggplants
- Slice the eggplants into rounds about 1/2 inch thick and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture (and a bit of bitterness too). Rinse and pat them dry with a kitchen towel.
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until they’re soft and translucent, about 5 minutes.
Toss in the minced garlic and cook for another minute, stirring frequently until fragrant, your kitchen will smell amazing!
Add the Main Ingredients
- Stir in the diced tomatoes, rinsed chickpeas, cumin, coriander, a couple pinches of salt, and black pepper. Cook this mixture until everything is heated through, around 5-7 minutes scraping the yummy bits off the bottom of the skillet. Yum!
Layer It Up
Grab a baking dish and layer it with a third of your eggplant slices. Next, add half of the chickpea mixture on top. Then repeat this process, alternating layers until you finish with eggplant on top.
Pour the vegetable broth over the top of the layered eggplant and chickpeas to keep everything moist during baking.
Bake
Cover the baking dish with foil and bake for about 30 minutes.
Remove the foil and bake for another 15 minutes until the eggplants are super tender and just delightful!
Garnish and Serve
- Before serving, garnish with freshly chopped parsley for that extra color and flavor.
Why I Love This Recipe
Oh, let me tell you, this is my go-to recipe when I want something hearty and comforting without spending all day in the kitchen! I’m a real sucker for dishes that taste like they’ve been simmering for hours when they barely took any time at all. Seriously, you can use whatever vegetables or proteins you have on hand, making it flexible enough for any busy week. The best part is that my kids love it! My picky 8-year-old actually asked for seconds last time I made it, which almost never happens!
If you loved this Lebanese Moussaka (Maghmour), be sure to check out my Lebanese Okra Stew, my One-Pot Lebanese Green Bean Stew, or my One-Pan Lebanese Kafta!
Why This Recipe Works
Quick & Easy
This delightful Lebanese Moussaka comes together in under 45 minutes! Seriously, from prep to plate, you’re looking at less time than most takeout orders. It’s perfect for busy weeknights when you need something nutritious but quick.
One-Pot Wonder
Minimal cleanup is a dream come true, especially for anyone juggling a busy family life. Everything is made in just one skillet before layering it up for the oven. Less time scrubbing means more time with family!
Versatile and Customizable
One of the best parts of this moussaka is its flexibility! You can easily swap in different veggies, and if you have leftover proteins like ground turkey or chicken, toss them in! Going vegetarian? Perfect, just load up on more of those lovely chickpeas!
Loaded with Flavor
With all those spices and the rich vegetable broth, this dish is just packed with tons of flavor! Every bite keeps you coming back for more. It’s comfort food that feels gourmet!
Meal Prep Friendly
This dish is excellent for meal prep! You can make a big batch and enjoy leftovers throughout the week. Just portion it out in containers, and you’re set for lunch or dinner!
Serving and Storage Tips
What to Serve With This
Lebanese Moussaka pairs wonderfully with a side of fluffy rice or a crisp, light salad. You could even serve it with warm pita bread or some homemade tzatziki for a refreshing bite.
Storage
If you have any leftovers (which honestly, I’m not a pro at saving), they’ll keep well in the refrigerator for about 3-5 days. Just make sure to cover it tightly!
Reheating Instructions
To reheat, pop it in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. Or, you can microwave individual portions for a quick and easy meal.
Freezer Friendly
Yes! This Moussaka is freezer-friendly! Just cool completely, then transfer to an airtight container, and it’ll keep well for about 3 months. To reheat, thaw in the fridge overnight before warming in the oven.
And there you have it, my Lebanese Moussaka (Maghmour) recipe! Honestly, I hope you give it a try. It’s truly incredible what you can whip up even on the busiest of days. Happy cooking, friends! Follow us on Pinterest for daily meal inspiration!
Lebanese Moussaka (Maghmour)
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Slice the eggplants into rounds about 1/2 inch thick and sprinkle with salt. Let sit for about 30 minutes to draw out excess moisture.
- Rinse and pat the eggplant slices dry with a kitchen towel.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until soft and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced tomatoes, rinsed chickpeas, cumin, coriander, salt, and black pepper. Cook until heated through, about 5-7 minutes.
- Layer a baking dish with a third of the eggplant slices, then half of the chickpea mixture. Repeat layers, finishing with eggplant on top.
- Pour the vegetable broth over the layered eggplant and chickpeas.
- Cover the dish with foil and bake for about 30 minutes.
- Remove the foil and bake for another 15 minutes until the eggplants are tender.
- Garnish with freshly chopped parsley before serving.