An authentic middle-eastern recipe, Lebanese Maghmour, Moussaka is considered as one of the most delicious and most popular recipes that use affordable ingredients.
Lebanese Maghmour, Moussaka
While there are different variations of this dish; this recipe combines layers of vegetables and cheese and eggplant are the hero ingredients of this recipe.
- 2 Pounds of peeled and chopped tomatoes
- 2 Pieces of eggplant
- 2 Cups of olive oil
- 1 Piece large onion, chopped
- 2 Cloves minced garlic.
- 1/2 Cup of hot water
- 1 Cup of tomato sauce.
- 1 Teaspoon of cinnamon
- 2 to 3 Piece bay leaves
- 1 Pinch of salt
- 1 Pinch of black pepper,
- 1/2 Cup of raisins
- 1 Tablespoon of thyme and some for garnish
- 1 Pound of Frico Edam cheese
- Peel and chop the tomatoes, then process in a blender with the juice.
- Heat the oil into a pan and cook the chopped onions and the garlic until their color starts changing for about 2 to 3 minutes.
- Add in the tomato sauce, the tomato juice, the water, and the bay leaves
- When your ingredients start boiling, reduce the heat and let simmer for about 15 minutes.
- Add the raisins and the thyme by the end
- Heat the corn oil in a pan over a medium heat and fry the eggplant slices on both the sides; then transfer to a dish and drain with clean paper towels
- Season with the salt and the pepper
- Preheat your oven to a temperature of about 390°F
- In a Pyrex bowl, place a layer of eggplant; then add half of the tomato sauce; then add a layer of cheese slices, then a second layer of eggplant
- Add in the rest of the tomato sauce and add in more Edam cheese slices; then sprinkle some of the thyme for garnishing
- Put the msakqa'a in the oven and cook for about 10 minutes, until the cheese melts
- Remove the baking dish from the oven; then let rest for about 5 minutes
- Serve and enjoy your dish hot!
Nutrition Information Calories: 198.2, Fat: 12.4g, Carbohydrates: 20.7g, Dietary Fiber: 5.3 g, Protein: 3.7g
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