Vegan Lebanese Eggplant Moussaka (Maghmour)

This deliciously healthy Vegan Lebanese Eggplant Moussaka, also known as Maghmour combines roasted eggplants and chickpeas in a tangy tomato sauce flavored with Lebanese spices.

Just like traditional Turkish Moussaka, this healthy Lebanese eggplant dish is packed with Mediterranean flavors, making it a dream come true for eggplant lovers.

Jump to:

• What is Lebanese Moussaka or Maghmour?
• Why This Recipe Works?
• Ingredients You'll Need
• Step-by-Step Instructions
• Top Tips From the Chef
• Serving Suggestions
• Storage and Reheating
• Recipe FAQs
• Related Recipes
• Vegan Lebanese Eggplant Moussaka (Maghmour)

My version of this vegan Lebanese Eggplant dish is incredibly simple to prepare using everyday ingredients, while still being bursting with flavor and nutritional goodness.

The best part is, it tastes even more delicious the following day and can be enjoyed hot or at room temperature.

You can serve it as a satisfying main meal, accompanied by Fluffy Japanese Hokkaido Milk Bread and Coban Salatasi (Turkish Shepherd's Salad), or incorporate it into a mezze platter alongside Batata Harra (Lebanese Potatoes) and Cacik (Turkish Yogurt Dip).

What is Lebanese Moussaka or Maghmour?

Lebanese Moussaka, also known as Maghmour, is a traditional Lebanese eggplant dish that differs from the Greek version of Moussaka.

While the Greek Moussaka is typically made with layers of eggplant, ground meat, and béchamel sauce, the Lebanese version takes a plant-based approach.

In Maghmour, the star ingredient is the eggplant, which is typically roasted or fried until soft and creamy.

The dish also incorporates ingredients such as tomatoes, onions, garlic, cumin, and chickpeas.

Once cooked, the eggplant and chickpeas are simmered in a tangy tomato sauce, creating a rich and flavorful dish.

Lebanese Moussaka is often served as a main course with bread or as part of a mezze platter, which is a selection of small dishes.

This vegan stew is beloved by vegetarians, vegans, and even meat lovers.

With its bold Eastern Mediterranean flavors, Lebanese Moussaka is an absolute crowd-pleaser.

Why This Recipe Works?

• The ability to prepare this Lebanese Maghmour ahead of time is a major advantage. You can save time and effort by prepping it in advance and simply reheating it when ready to serve.

• The combination of roasted eggplant, chickpeas, and tangy tomato sauce infused with Lebanese spices creates a harmonious blend of flavors.

• This Middle Eastern Moussaka is not only delicious but also nutritious. The combination of eggplant, chickpeas, and tomatoes provides essential nutrients, fiber, and plant-based protein.

• It is the perfect dish if you are on a low-calorie diet, one portion of this vegan Eggplant Moussaka recipe has only 251 kcal!

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

• Eggplants (Aubergines) - Pick slightly firm but not hard large aubergines when buying them. Peel them in stripes like a zebra pattern and slice them 1 cm thick.

• Tomatoes - Red & juicy summer ripe tomatoes are always the best option but you can also use tinned tomatoes.

• Chickpeas - Chickpeas add an extra texture to the dish and also go perfectly with aubergine. You can use dry chickpeas or canned chickpeas.

• Tomato paste - It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it online from Amazon.

• Olive oil - It is an essential ingredient in this eggplant dish, as it gives a distinct flavor that enhances the taste of the moussaka.

• Onions - You can use a large size brown, yellow, or white onion.

• Garlic cloves - Garlic gives a great flavor to this vegan eggplant recipe. Finely chop or grate using a Microplane zester before adding it to the dish.

• Seasoning - I use a simple seasoning consisting of salt, freshly ground black pepper, and cumin. You can add cayenne pepper or chili powder to spice it up!

Step-by-Step Instructions

Cooking Vegan Lebanese Eggplant stew is very easy and to achieve the best results, you need to follow a few simple steps:

Prepare the Eggplants

Preheat the oven to 200° C / 392° F and line a large baking tray with parchment paper.

Peel the eggplants in a zebra pattern, quarter them lengthwise, then chop them into 2-3 cm (1") cubes.  

Brush the eggplant cubes generously with 2-3 tablespoon of olive oil using a silicone pastry brush and place them on a baking sheet.

Bake them in the preheated oven for 25 to 30 minutes or until they are slightly softened and golden brown.

Alternatively, you can air fry them for 13-15 minutes. Check this Easy Air Fryer Eggplant Recipe to learn how to use your air fryer for cooking eggplants.

Remove the chopped eggplants from the oven and set them aside until the tomatoey filling is ready.

Prepare the Tomato Sauce

While roasting the eggplants, start making the tomato & chickpea filling.

Place a wok or a large pan on medium heat and add 2 tablespoon of olive oil.

When the pan is hot, add the onions and sauté for a few minutes, until soft.

Stir in the 1 ½ tablespoon tomato paste, cumin, salt, and black pepper, and give it a good mix.

Add the chopped fresh tomatoes, along with the garlic and red chili, and stir well.

Add water to the sauce, depending on the juiciness of your tomatoes, ranging from ½ cup to 1 ½ cups.

Give the sauce a stir.

Combine and Cook

Lastly, add the pre-cooked chickpeas and roasted eggplants to the tomato sauce.

Give them a good stir, and cook for 20-25 minutes until the eggplants are tender and melt in your mouth.

Remove the pan from the heat, add chopped parsley, and serve it while still warm.

Top Tips From the Chef

• To achieve a soft and creamy texture, make sure to properly roast the eggplant until it is tender. You can do this by placing the eggplant in the oven at a high temperature or in an air fryer as well as frying them in oil.

• Taste the tomato sauce before adding the eggplant and chickpeas, and adjust the seasoning as needed. You can add more spices, salt, or pepper to achieve the perfect balance of flavors.

• Like many stews and braised dishes, Moussaka tends to taste even better the next day as the flavors have had time to meld together. Consider making it in advance and refrigerating it overnight for a more intensified and delicious taste.

Serving Suggestions

Serve the Moussaka as a satisfying main dish.

Accompany it with fluffy and buttery Turkish Rice Pilaf (Sehriyeli Pilav), Bulgur Pilavi (Turkish Bulgur Rice Pilaf), or a slice of crusty Dutch Oven Sourdough Bread to soak up the delicious tomato sauce.

You can also pair it with a fresh salad on the side such as Greek Cucumber Salad or Tomato and Walnut Salad (Gavurdagi Salatasi) for a complete and wholesome meal.

You can also serve Lebanese Moussaka as a part of a mezze platter, which is a selection of small dishes typically served as appetizers or shared plates.

Arrange the Moussaka alongside other Middle Eastern favorites like Hummus, Lebanese Falafel, Yaprak Sarma - Stuffed Grape Leaves, and Melitzanosalata (Roasted Greek Eggplant Dip).

Storage and Reheating

Allow the Lebanese Moussaka to cool completely before storing.

Transfer it to an airtight container or cover it tightly with plastic wrap or aluminum foil.

Store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

To reheat, transfer the desired portion of Moussaka to a non-stick pan or skillet.

Heat it over medium-low heat, stirring occasionally, until warmed to your liking.

You may need to add a splash of water or tomato sauce to prevent sticking and maintain moisture.

If you want to reheat the moussaka in a microwave, place it in a microwave-safe dish and cover it with a microwave-safe lid or microwave-safe plastic wrap.

Heat in the microwave on medium power, stirring occasionally, until heated thoroughly.

Recipe FAQs

Related Recipes

For other great Lebanese recipes why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making this healthy Vegan Lebanese Eggplant Moussaka dish as much as you enjoy eating it! 🙂

Bon appétit! / Afiyet Olsun! 

This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.